Vegan Meat Loaf
2 servings
15 minutes
Vegan meatloaf is a skillful embodiment of a traditional recipe in a plant-based version. It was born as an alternative to the classic meat variant, offering rich flavor and nutrition without using animal products. The tender texture is created by green lentils, oatmeal, and mushrooms that harmoniously blend with soy meat and flax flour. Aromatic spices like rosemary and curry add warm, spicy notes to the dish. Baked to a golden color and topped with zesty tomato paste, this loaf becomes a true find for those seeking comforting, hearty, and healthy food. Perfect for serving with vegetable sides or sauces, it is a worthy substitute for meat dishes in the diet.
1
Boil the lentils until cooked according to the package instructions, then let them cool slightly.
- Green lentils: 200 g
2
Soak the soy meat in water for 20 minutes, then drain the water.
- Soy sublimated meat: 40 g
3
Thaw the frozen corn.
4
Blend all ingredients except for the tomato paste. Add salt and pepper to taste, and optionally add other spices like curry, red chili pepper, or a pinch of dried rosemary.
- Oat flakes: 50 g
- Champignons: 100 g
- Wheat bran: 5 teaspoon
- Flaxseed flour: 2 tablespoons
- Tomato paste: 2 tablespoons
5
Transfer the mixture to a greased rectangular baking dish. You can line the dish with parchment for easier removal of the meatloaf. Smooth the top of the future meatloaf well and generously spread tomato paste on top.
- Tomato paste: 2 tablespoons
6
Bake for 45 minutes at 150 degrees. Then turn off the heat and leave the bread to cool in the oven. Slice the finished meatloaf.