Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together! This loaf can be made wheat and gluten-free (see notes).
1cuprolled or quick oatsensure gf certified for gluten-free
3tbsptamari
2tbspnutritional yeast
2tbspground white chiaor can use flax meal
2tbspvegan Worcestershire saucesee note for gf version
2tbsptahini or sunflower seed butter
2tspblackstrap molasses
1/4tspdried thyme
¼ - 1/2tspdried oregano
1tspdried basil
1/8tspground fenneloptional
Freshly ground black pepper to taste
Topping:
3-4tbspnatural ketchup
1tspvegan worcestershire sauceoptional OR 2 tsp vegan bbq sauce (optional)
Instructions
Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 min- utes. Remove from the oven and let stand for 10 to 15 min- utes or so, before cutting to slice and serve.
Recipe Notes
Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.
Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).
Serving Suggestions: Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condi- ments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”).