This healthy vegan meatloaf is full of hearty lentils, chickpeas, veggies, wild rice and fresh herbs. Perfect for a Thanksgiving or Christmas main dish.
Course Dinner
Cuisine American
Keyword chickpeas, dinner, lentil
Prep Time 20 minutesmins
Cook Time 2 hourshrs
Servings 8
Author Mira M.
Ingredients
½cupuncooked wild rice
3cupsvegetable brothdivided
1cupdry lentils
¾cupcooked or canned chickpeas
1tablespoonolive oil
1medium oniondiced
2clovesgarlicminced
½cupdiced celery
½cupshredded carrots
⅓cupsun dried tomatoes
⅓cupchopped walnuts
½cupoats
½-¾cupoat flour
2tablespoonstomato paste
1tablespoonbrown mustard
2teaspoonsvegan Worcestershire sauceor more soy sauce
Combine wild rice and 1 cup of the vegetable broth in a saucepan and bring to a boil. Reduce to a simmer and cook for 25 minutes.
Add lentils and remaining 2 cups vegetable broth and bring back to a boil. Reduce to a simmer and cook for 20-25 more minutes, until lentils and rice are tender. Set aside.
In the meantime, preheat the oven to 375°F and heat olive oil in a large pan on the stovetop over medium heat.
Add onion to the pan and cook for 4-5 minutes.
Add garlic and cook for 1 minute, stirring frequently.
Add celery, then cook for 5 more minutes, until tender.
Add shredded carrots and sun dried tomatoes and cook for 2 minutes, then remove the vegetable mixture from the heat and set aside.
Mash the chickpeas in a large mixing bowl.
Add rice and lentil mixture, veggie mixture, walnuts, oats, oat flour, and mash until the mixture is uniform with the large chunks broken up.
Add tomato paste, mustard, Worcestershire sauce, soy sauce, and all herbs and spices and stir to combine.
If the mixture is dry and crumbly, add more broth. If it’s too wet, add more oat flour to help it hold its shape.
Transfer mixture to an 8”x4” loaf pan sprayed with cooking oil or lined with parchment paper and press to shape the loaf and smooth out the top.
Cover and bake for 40 minutes or until firm.
Uncover and bake for 20 more minutes, or until firm.
Mix together ketchup, agave, and black pepper in a small bowl.
Uncover loaf and spread ketchup mixture on top and bake uncovered for an additional 10 minutes. Bake for 5-10 minutes longer if you prefer a set “glaze” on the top versus a sauce.
Let cool for 10-15 minutes to set, then slice and serve.
Notes
You can replace all or some of the fresh herbs in this dish with dried herbs, but it is recommended to use fresh if possible for the best flavor. To replace fresh herbs in any recipe, use ⅓ the amount of dried. For example, you can replace 1 tablespoon of fresh herbs with 1 teaspoon of dried herbs.
You can replace the ketchup in the glaze with tomato paste if you don’t like the sweetness of ketchup.
You can replace the wild rice with brown rice or another type of whole grain rice with a similar cooking time. Do not use white rice—it will cook too fast and alter the texture and taste of the recipe.