Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chickpea and lentil neatoaf. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Find & Share Your Favorite Dishes! This lentil and chickpea meatloaf is high in protein, fibre, iron, magnesium, manganese, B vitamins and vitamin A. It would go really well with roasted vegetables and my roasted brussels sprouts with cranberries and pecans. There are a few different options for a filling vegetarian/vegan holiday main dish, but this Easy Vegan Meatloaf with Lentils and Chickpeas has to be my favorite one!
Chickpea and Lentil Neatoaf is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Chickpea and Lentil Neatoaf is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have chickpea and lentil neatoaf using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea and Lentil Neatoaf:
- Prepare 1 can chickpeas
- Prepare 1 cup already prepared brown lentils
- Take 1.5 cups quick cooking Oats
- Get 1 cup Mushrooms diced small
- Prepare 1 cup Carrot diced small
- Make ready 1 small Onion diced small
- Prepare 1 can diced Tomatoes
- Take Vegan no sugar ketchup or 1 small can of tomato paste
- Make ready 2 tablespoons fresh parsley chopped
- Take 1/2 teaspoon smoked paprika
- Prepare 1/2 teaspoon sweet paprika
- Take 1/2 teaspoon onion powder
- Make ready 1/2 teaspoon garlic powder
- Get 1 tablespoon Vegan Worcestershire Sauce
- Take 1/4 vegetable broth
Firmly and evenly, press the mixture into the pan. While the veggie loaf cooks go ahead and make the maple bbq sauce glaze. Great news - this meatloaf has tons of great nutritional benefits! Lentils - The lentils make this recipe filling, fiber-rich, and are loaded with Vitamin K and lean protein.
Instructions to make Chickpea and Lentil Neatoaf:
- Dry sauté onion until translucent, add mushrooms and vegetable broth and cook for an additional 2 minutes. Then add cooked lentils, diced tomatoes and all of the spices and the vegan Worcestershire sauce. Let these all cook on medium low for about 10 minutes till tomatoes start to break down.
- While the tomato lentil mixture is cooking, Steam carrots until slightly tender. Keep checking every two minutes by piercing with fork.
- Rinse can of chickpeas and add to medium to large size bowl then add steamed carrots. Mash the chick peas and carrots with a potato masher leaving some of the chickpeas almost whole for added texture.
- Preheat oven to 350 degrees F. Then add lentil and tomato mixture to mashed chickpeas and carrots. Mix well to combine it should be moist. If not moist enough you can add some water small amount at a time.
- Line a loaf pan with parchment paper for easy cleanup. Place mixture in loaf pan. Top loaf with either tomato paste or vegan ketchup.
- Place in oven and bake for about 30 minutes until top is crispy and lightly browned.
- Take out of oven and let cool for about 10 minutes before cutting into slices.
- Enjoy!
Great news - this meatloaf has tons of great nutritional benefits! Lentils - The lentils make this recipe filling, fiber-rich, and are loaded with Vitamin K and lean protein. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. For a more flavorful vegan meatloaf, you can add some nutritional yeast and tamari or soy sauce for the umami flavor.
So that is going to wrap it up for this special food chickpea and lentil neatoaf recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
