Vegan Sage And Onion Meatloaf (Green Lentils, Oatmeal And Chickpeas)
Course: Dinner, Lunch, Main Course, Snack
Cuisine: American, British
Prep Time: 35 minutesminutes
Cook Time: 55 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 16thick slices for a main, 40 thin slices for sandwiches, etc.
Calories: 149kcal
Author: Jacq
Perfect for enjoying as a main along with a Festive, Thanksgiving, Harvest or special Holiday meal.Leftover meatloaf is amazing chilled, thin sliced, and enjoyed with crunchy salad, sweet cranberry or apple sauce within a tasty sandwich. So good. This recipe makes 2 meatloaf's, each loaf weighing around 640g (without sauce).
2 x 1 Ib Loaf/Bread Pans, lined with greaseproof/baking parchment
Saucepan, for cooking lentils
Mixing bowl
Potato masher or fork
Ingredients
To pre cook the lentils:
225gramsdried green lentilsrinsed
140gramsonion1 medium, chopped
800millilitresvegan stockhot, use a vegan beef stock if available
1bayleaf
To mix through the cooked lentil mix:
225gramspinhead oatmealsteel-cut/Irish oatmeal, or if necessary replace with rolled oats (not jumbo oat flakes)
50gramssunflower seeds
1canchickpeas400g/15 oz can drained, or 240g cooked chickpeas
1tablespoondried sage
1tablespoondried mixed herbsor Italian dried herb mix
2teaspoonsgarlic powder
2teaspoonsonion powder
Flax-meal egg:
2tablespoonsflax mealground flax seeds, often termed milled linseed. Mixed with 6 tablespoons of water.
Spread over each finished meatloaf: (optional as meatloaf can be baked without sauce)
4tablespoonscranberry sauceor apple sauce, red currant jelly/relish, tomato sauce/ketchup, barbecue sauce, etc. Either home-made or shop-bought. 4 tablespoon is enough for 1 meatloaf.
Instructions
Prepare the lentil mix:
Add the green lentils, bay leaf, onion and hot vegan stock to a saucepan. Bring to the boil and simmer for 20-25 minutes until the lentils are soft.
Prepare the flax-egg:
Mix the 2 tablespoon of flax-meal with 6 tablespoon of water. Set aside for at least 10-15 minutes to become thick and gloopy.
Line the loaf pans and preheat the oven:
Grease the loaf pans with a little vegan margarine or oil. Line with parchment paper but use more paper than required as the overlap will be folded over the meatloaf before cooking.
Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
Assemble the veggie meatloaf's:
Add the cooked lentils to a large mixing bowl. Discard the bay leaf.
Mix in the rest of the ingredients, including the flax-egg. Add 1 ½ teaspoons of salt and a good grinding of black pepper. Mix everything well to combine all the flavours. Use a potato masher or fork to break up some, but not all, of the chickpeas into the mix.
Taste the seasoning and add more salt and pepper to taste.
Divide the mix between the 2 loaf pans, smooth the top down firmly and evenly.If adding a sauce to the top, spread this over now.Pull up the overlap of parchment paper and cover the top of the meatloaf's.
Bake:
Place on the middle shelf of the oven, and bake for 55-60 minutes. For a fan oven the meatloaf will be baked after 55 minutes, other types of oven may need the extra 5 minutes.
Allow to cool in the loaf pan for a few minutes before carefully tipping out. Or leave in the tin to cool if chilling the meatloaf's.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data does not include the cranberry sauce topping as this is optional, and any topping chosen can be more easily analysed by the cook for better accuracy.
This meatloaf recipe yields 2 vegan meatloaf's weighing on average 640 grams each, minus any sauce toppings.
Each meatloaf can provide 8 thick slices, and about 18-20 thinner slices. However for serving sizes it will depend on appetites, etc.
For the thinner slices chill completely overnight before attempting to slice, so that the meatloaf can firm up.
Leftover vegan meatloaf will keep in the fridge for up to 4-5 days if well wrapped in kitchen parchment paper, and then a second layer of kitchen foil or wrap in parchment and place in a covered container.
Freeze cooked meatloaf for 4-6 months, well wrapped. Unwrap and defrost in the fridge.
To reheat vegan meatloaf, place on a baking dish covered with parchment or kitchen foil, and heat at the cooking temperature until piping hot. Or place in a frying pan/skillet and heat through along with a tablespoon of vegan butter or oil. Flip over to heat each side.
Enjoy the vegan meatloaf chilled straight from the fridge. A thin slice is a delicious, wholesome snack whenever anyone is peckish, or enjoy on a sandwich. Especially delicious as a festive sandwich along with cranberry/apple sauce, salad or cooked leftover veggies, etc.