Thai Lentil Vegan Meatloaf with Marmalade Glaze
User Reviews
4.5
36 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
1 Meatloaf (6 thick slices)
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Thai Lentil Vegan Meatloaf with Marmalade Glaze
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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
- 1 ½ cups brown rice cooked
- 1 1/2 cups green lentils cooked
- 1/4 cup tomato sauce
- 2 tablespoons balsamic vinegar or liquid aminos or low-sodium soy sauce
- 1/2 cup all-purpose flour gluten-free
- ¼ cup nutritional yeast
- ½ cup pecans chopped, raw
- 1/3 cup dried cranberries
- 3 tablespoons Flax Seed ground
- ½ cup water 1 Tbsp +
- 2 tablespoons olive oil
- ½ yellow onion finely chopped
- 2 celery ribs finely chopped
- 1 carrot peeled and grated, large
- 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 salt to taste, sea salt
- 2 ounces baby spinach
For the Apricot Glaze:
- 3 tablespoons apricot preserves
- 1/3 cup ketchup
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.
Nutrition Information
Show Details
Serving
1of 6
Calories
354kcal
(18%)
Carbohydrates
51g
(17%)
Protein
9g
(18%)
Fat
14g
(22%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 1Meatloaf (6 thick slices)
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 354kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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