Is there any comfort food better than a rich, savory meatloaf? But how do you make a vegan version without the meat? A tasty combo of lentils, oats and vegetables will loaf up just nicely, and can be the perfect dish for a gluten-free family meal. Side with mashed potatoes, and maybe even a little mushroom gravy to top it off.
- 1 cup dry lentils
- 2 1/2 cups vegetable or mushroom broth
- 3 tbs ground flaxseed
- 1/3 cup water
- 2 tbs olive oil
- 1 onion, diced
- 3 cloves garlic
- 1 stalk of celery, diced
- 1 small sweet bell pepper (red or green), diced
- 2 carrots, grated
- 3/4 cup whole rolled oats
- 1/2 cup oat or white rice flour
- 1 1/2 tsp thyme, dried
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/4 tsp chipotle, ground (optional)
Give your lentils a rinse through, and mix them with your choice of gluten-free broth in a large pot. Bring it all to a good boil, then reduce the heat down to a simmer. Put the lid on and leave it for about 40 minutes to cook. Stir it enough that it doesn’t stick to the bottom. Once done, just set the batch of lentils aside to cool off while you keep cooking.
At this point, you can start up the oven to 350F.
In a little dish, mix flaxseed and water. Set that aside for at least 10 minutes to thicken up (this is known as a “flax egg”).
Now heat up your oil in a pan, and saute the onion, garlic and veggies for about 5 minutes. Stir in the spices at the last minute, and then put this pan aside too.
Time to deal with the cooked lentils. Use an immersion stick blender to puree most of the lentils and broth. About half to 3/4 of the batch should be blended. You can pour it out into a regular blender if that’s what you have. Whatever works, but don’t skip this step entirely. You need some of the mix pureed in order to make the loaf hold together.
Now mix in all your veggies along with the oats, flour and the flax egg. Combine well, and now scoop it all out into a greased loaf pan. Press it into shape firmly and you’re ready to go.
I’m not big on sauce or glaze, so I don’t bother. If you like a topping, add your favorite vegan and gluten-free sauce and pop in the oven.
Bake your lentil loaf for about 45 to 50 minutes. Let it cool a little when you take it out before slicing.
You should get between 6 and 8 servings.