Thai Lentil Vegan Meatloaf with Marmalade Glaze

Name: Thai Lentil Vegan Meatloaf with Marmalade Glaze
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 1 Meatloaf (6 thick slices)
Ingredients: 1 ½ cups cooked brown rice; 1 1/2 cups cooked green lentils; 1/4 cup tomato sauce; 2 tablespoons balsamic vinegar or liquid aminos or low-sodium soy sauce; 1/2 cup gluten-free all purpose flour; ¼ cup nutritional yeast; ½ cup raw pecans; 1/3 cup dried cranberries; 3 tablespoons ground flax seed; ½ cup + 1 Tbsp water; 2 tablespoons olive oil; ½ yellow onion; 2 ribs celery; 1 large carrot; 1 cup mushrooms; 5 cloves garlic; 1 tablespoon ginger; 2 teaspoons yellow curry powder; 1/4 teaspoon ground cayenne pepper; 2 teaspoons sea salt; 2 ounces baby spinach; 3 tablespoons apricot preserves; 1/3 cup ketchup

User Reviews

4.5

36 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings
1 Meatloaf (6 thick slices)
Calories
354 kcal
Course
Main Course
Cuisine
American

Thai Lentil Vegan Meatloaf with Marmalade Glaze

Tyler Espinosa

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Thai Lentil Vegan Meatloaf with Marmalade Glaze is LOADED with flavor for the most enticing meatless meatloaf ever!

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Ingredients

Servings

1 ½ cups cooked brown rice
1 1/2 cups cooked green lentils
1/4 cup tomato sauce
2 tablespoons balsamic vinegar or liquid aminos or low-sodium soy sauce
1/2 cup gluten-free all purpose flour
¼ cup nutritional yeast
½ cup raw pecans chopped
1/3 cup dried cranberries
3 tablespoons ground flax seed
½ cup + 1 Tbsp water
2 tablespoons olive oil
½ yellow onion finely chopped
2 ribs celery finely chopped
1 large carrot peeled and grated
1 cup mushrooms sliced
5 cloves garlic minced
1 tablespoon ginger peeled and grated
2 teaspoons yellow curry powder to taste
1/4 teaspoon ground cayenne pepper optional
2 teaspoons sea salt to taste
2 ounces baby spinach

For the Apricot Glaze:

3 tablespoons apricot preserves
1/3 cup ketchup

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Instructions

Preheat the oven to 350 degrees F. Lightly oil a loaf pan.
Add the cooked brown rice, cooked lentils, tomato sauce, balsamic vinegar, flour, nutritional yeast, raw pecans, and dried cranberries to a large mixing bowl and stir to combine.
In a small mixing bowl, whisk together the ground flax seed with the water. Allow it to sit for 15 minutes, stirring occasionally. This mixture will thicken substantially and will have an egg-like consistency after it sits.
Meanwhile, in a large skillet, add the olive oil and heat to medium-high. Add the chopped onion and celery and saute, stirring occasionally, until onion is translucent and celery has softened, about 8 minutes.
Add the grated carrot, chopped mushrooms, garlic, grated ginger, curry powder, cayenne, and sea salt. Continue cooking, stirring occasionally, about 3 to 5 minutes.
Add the baby spinach and cook, stirring occasionally, until wilted, about 3 to 5 minutes.
Remove the sauteed vegetables from the heat and allow them to cool for 5 minutes.
Pour the flax “egg” mixture into the mixing bowl with the rice/lentil mixture and stir well. Also transfer the sauteed vegetables to the mixing bowl (Note: at this point, all of the ingredients for the “meatloaf” will be in the mixing bowl). Stir everything together until well-combined.
Transfer the “meatloaf” mixture to the prepared loaf pan and pat it down into an even layer. Place on the center rack of the oven and bake for 40 to 50 minutes, or until loaf has firmed up in the center and is golden-brown around the edges. Allow loaf to cool 20 minutes.
While “meatloaf” is cooling, whisk together the ketchup and apricot preserves for the glaze. Turn the loaf out onto a cutting board, then spread the glaze over the top. Cut thick slices and serve.