Lentil Loaf

I don’t make vegan meatloaf or meatballs often & I’m not sure why because every time I do I love them!

This was my dinner last night. Give it a shot, you won’t regret it!

These Lentil Loaf Muffins are:

• Clean
• High in Fiber & protein
• Dense
• Full of flavor
• Filling
• Cruelty-free

• Servings: 2-4
• Time: 1 hr
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

• 1/2 c dry brown/green lentils
• 1/3 c chopped onion
• 3 tsp minced garlic
• 1 large carrot, peeled & chopped
• 1 c cubed sweet potato chunks
• 1 c quick or rolled oats
• 1/4 c tomato paste
• 2 T ground flaxseed
• 3 T nooch/ nutritional yeast
• 2 T pure maple srup
• 1 T apple cider vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp Flavor God’s Everything spicy seasoning
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• Pinch of pink himalyan salt

Directions

1. Preheat your oven to 375F. Spray 6 muffins tins with nonstick cooking spray or a loaf pan.
2. Cook lentils according to instructions on package.
3. Saute onion, garlic, carrots & sweet potato until softened (about 10 minutes).
4. Add lentils, saute mix & the rest of your ingredients to a food processor.
5. Pulse until mixture is just combined & texture is sticky.
6. Distribute batter among your 6 muffin tins or all into one loaf pan.
7. Spread a light layer of ketchup on top of the loaf.
8. Bake muffins at 375F for 25 minutes or loaf for about 30-35 minutes. I served mine in a bowl along with seasoned spaghetti squash & sauteed cabbage & orange bell pepper. Enjoy!

Bye for now as I will be on vacation for a week! Excited but also ah I have to leave this little cutie 😦