Description
A hearty and satisfying plant-based vegetable meatloaf made with lentils, quinoa, and colorful veggies, topped with a luscious balsamic glaze.
Ingredients
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup chopped mushrooms
- 1 bell pepper, chopped
- 1/2 cup breadcrumbs
- 1/4 cup ground flaxseed mixed with 3/4 cup water (flax egg)
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the onion, garlic, carrots, mushrooms, and bell pepper until softened.
- In a large bowl, combine the cooked lentils, quinoa, sautéed vegetables, breadcrumbs, flax egg, balsamic vinegar, soy sauce, thyme, oregano, salt, and pepper. Mix until well combined.
- Transfer the mixture into a loaf pan and shape it into a loaf.
- Bake for 45-50 minutes, or until firm and cooked through.
- Let it cool for a few minutes before slicing. Serve warm with additional balsamic glaze if desired.
Notes
Let the mixture rest before shaping for better flavor melding. Experiment with spices as desired.
