Vegan meatloaf: the recipe for the second course based on lentils and vegetables

He vegan meatloaf it’s a second dish simple, light and tasty at the same time, perfect for any family lunch or dinner. A nutritious and appetizing recipe, also suitable for the youngest of the house, which requires a few minutes of preparation and cooking in the oven for about an hour, for a final result with guaranteed success. You can accompany it with homemade vegan mayonnaise, avocado cream or yogurt, and top it all off with a fresh and crunchy salad or delicious baked potatoes. You can also cut it into slices and serve it as a treat antipasti during the Christmas holidays, in case you have vegan guests.

Easy to prepare, just mix them already cooked lentils with a boiled then mashed potato and some vegetables, previously sautéed in a pan with oil and spring onion. Adding fresh rosemary and a drop of soya sauce it will give the dish a great fragrance and a more decisive taste. Once the meatloaf is formed, it is coated with abundant breadcrumbs, for a golden and crispy result on the outside, and finally baked.

You can add vegetables, herbs and spices spices prefer, replace the lentils with another type of legume, such as chickpeas or borlotti beans, and add an egg or grated parmesan if you want to make a vegetarian recipe. You can also combine cubes of smoked provolafor an irresistible row and background effect.

Learn how to make vegan meatloaf by following the step-by-step procedure and tips. Also try the tofu croquettes and lentil burgers.

How to make vegan meatloaf

First rinse the lentils then boil them in water with a pinch of salt 1. Drain them well and keep them well.

Peel the potato, cut it into pieces and boil them in water 2. Drain them and set aside.

Dice the zucchini and carrot 3.

Slice and chop the spring onion 4.

Transfer all the vegetables to a pan and add a drizzle of oil 5.

Combine some grated rosemary needles with scissors 6, a pinch of salt and cook for a few minutes. The vegetables should still be firm.

Transfer the drained lentils to a bowl and purée them, not too homogeneously, using an immersion blender 7.

Add vegetables, mashed potatoes 8 and season with two tablespoons of soy sauce.

Mix everything well 9. Add salt if necessary.

Transfer the mixture to a sheet of parchment paper, greased with oil. Give it the shape of a meatloaf and sprinkle it generously with breadcrumbs ten.

Season with a generous drizzle of oil 11.

Wrap the meatloaf in parchment paper. Place it on a tray 12) and bake at 180°C for about 35 minutes.

Once the cooking time has elapsed, take the meatloaf out of the oven, let it cool and then remove the parchment paper. 13.

Cut the vegan meatloaf into slices and serve with the sauces of your choice 14.

storage room

The vegan meatloaf can be kept for a few days closed in a container and in the refrigerator.