• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Vegan Lentil and Sunflower Seed Meatloaf

    Published: Dec 8, 2018 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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"

    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.
    5 from 4 votes
    Print Pin Rate Email
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: vegan lentil meatloaf, vegan meatloaf
    Total Time: 1 hour 30 minutes
    Servings: 4 -6
    Calories: 709kcal
    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 709kcal | Carbohydrates: 69g | Protein: 28g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Sodium: 643mg | Potassium: 1206mg | Fiber: 26g | Sugar: 17g | Vitamin A: 3818IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 9mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    More recipes you may enjoy

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers

    Reader Interactions

    Comments

    1. Nina Javez says

      December 17, 2018 at 2:37 pm

      5 stars
      such a rich and filling meal!

    2. Bella Marin says

      December 17, 2018 at 2:38 pm

      5 stars
      I agree! my kids and husband loved it so much!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Vodka Pasta
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Farro Bowl
    • 14 Creative Kale Salads
    • Vegan Hummingbird Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    281 shares