Vegan Lentil and Sunflower Seed Meatloaf

What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just don’t forget to increase the cooking time!

Lentil and sunflower seed "meatloaf"

5 from 2 votes

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Diet: Vegan, Vegetarian

Servings: 4 -6

Author: Veg Kitchen

Ingredients

• 2 tbsp. of olive oil
• 1½ cups of onion finely chopped
• 2 garlic cloves crushed
• ⅔ cup carrots grated
• 1 packet 227g mushrooms, finely chopped
• 1 cup of lentils cooked, rinsed and drained
• 1½ cup sunflower seeds
• 2 slices of whole grain bread shredded into small pieces
• ¼ cup ground flaxseed
• ½ cup of oatmeal
• 2 tbsp. of tamari
• 1 tbsp. apple cider vinegar
• ¼ cup of vegetable broth
• 1 tbsp. oregano
• ½ tsp. thyme
• ½ tsp. dry mustard
• Salt and pepper to taste
• ¼ cup of ketchup
• ¼ cup of unsweetened applesauce
• 2 tbsp. balsamic vinegar
• 2 tbsp. tablespoon maple syrup

Instructions

• In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the garlic in the last minute of cooking. Remove from heat and place in a large bowl.
• Grate the carrots and add them to the bowl with the onion, garlic, and mushrooms.
• Blend the lentils in a food processor for a few seconds. They must have a coarse texture. Transfer the lentils into a large bowl.
• Coarsely grind the sunflower seeds in the food processor. They must have a coarse texture. Transfer to the large bowl with the other ingredients.
• Add the rest of the ingredients to the bowl and mix well.
• Place the mixture in a previously oiled muffin pan.
• In a small bowl, mix ketchup, applesauce, balsamic vinegar, and maple syrup. Pour sauce evenly on the top of the Meatloaf.
• Bake at 350 ° F for 40 minutes. Let stand for 10 minutes before serving.

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