Vegan Lentil Meatloaf with Cranberry Chutney Glaze
Ingredients
- 2/3 cup dried lentils (green or brown)
- 1 tbsp vegetable oil (for frying)
- 1 onion, finely diced
- 4 garlic cloves, finely minced
- 3/4 cup rolled oats
- 2 tbsp flax seeds
- 1 can (14 oz) kidney beans, rinsed and drained
- 1 cup walnuts
- 1 cup sunflower seeds
- 2 carrots, finely grated (7 oz)
- 7 oz mushrooms, finely chopped
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp chopped parsley
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 2 tbsp soy sauce
- 1 tsp red paprika powder (optional)
- Salt and black pepper, to taste
Cranberry Chutney (Glaze)
- 2 tbsp preserved cranberries or other sweet and sour jam
- 2 tbsp tomato ketchup
Preparation
Cook the lentils in 260 ml water according to the package instructions until the liquid has been absorbed.
Heat the oil in a pan. Add onions and sauté for 3-4 minutes until translucent. Add the garlic and sauté for another minute. Remove from the pan and set aside.
Preheat the oven to 392°F (200°C).
Put the oats and flax seeds into a food processor and grind into a fine meal.
Add the kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion mixture, and 3 tsp of water to the food processor. Process into a coarse mixture, leaving a little texture.
Transfer the mixture into a large bowl. Add finely grated carrots, chopped mushrooms, thyme, rosemary, parsley, tomato paste, mustard, soy sauce, paprika powder (if using), and salt and pepper to taste. Mix everything to combine. If the mixture looks too dry, add a little water; if it looks too moist, add more oat flour.
Lightly grease a 10x5x3-inch (25cm) loaf pan and line it with parchment paper, leaving an overhang on both sides. Add the lentil mixture into the pan and spread it out evenly.
Bake in the preheated oven for 30 minutes. Meanwhile, prepare the glaze by stirring together preserved cranberries and tomato ketchup.
After 30 minutes, brush the lentil loaf with the cranberry chutney glaze and bake for another 20 minutes.
Remove from the oven and let it cool for at least 15 minutes so that the mixture can set and hold together better. Carefully lift out the lentil meatloaf using the parchment paper overhang. Decorate with fresh rosemary as desired.
