A filling wholly plant-based take on the classic meatloaf, this vegan lentil and sweet potato version is a flavorful and healthy recipe perfect for cooler months.
This loaf brings traditional savory flavors together with a hint of sweetness from the potatoes. It holds together well and is surprisingly easy to prep. With batch-cooking sweet potatoes and having lentils at the ready, the food processor takes care of the rest of the work. Enjoy!
Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf
- 2 cups cooked brown lentils, divided
- 1 cup cooked sweet potatoes, cooled
- ½ cup cooked red or Yukon Gold potatoes, cooled
- 1 clove garlic, peeled
- ¼ cup tomato paste
- 3 tbsp tamari
- 3 tbsp dried onion flakes
- 2 tbsp ground flax meal
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp celery seed
- ¼ tsp black pepper
- 2 cups rolled oats
- ¼ cup pumpkin seeds
- 4 tbsp ketchup or barbecue sauce for topping
Preheat oven to 375 degrees.
Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish.
In a food processor, combine 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined but not blended.
Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a couple of times, scraping down bowl as needed, until mixture is fairly well combined but still has texture—take care not to overprocess. Remove blade and use a silicone spatula to mix once more by hand.
Transfer mixture to prepared loaf pan. Smooth out with a spatula to evenly distribute in dish. Using the same spatula, spread ketchup or barbecue sauce on top.
Cover with aluminum foil. Bake for 30 minutes, then remove foil and bake for another 6 to 7 minutes, until topping is set.
Remove from oven and let cool in pan for 10 minutes. Lift loaf out of dish using parchment. Slice and serve.
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Recipe reprinted with permission.