Eosinophilic Esophagitis Friendly Vegan Lentil Meatloaf
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Learn more →Ingredients
6 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the loaf
- 1 cup green or brown lentils, rinsed
- 2 ½ cups vegetable broth
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 2 tsp vegan worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup rolled oats
- 2 tbsp tomato paste
For the glaze
- ⅓ cup ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20–22 minutes, until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or potato masher, mash roughly two-thirds of the lentils, leaving the rest whole for texture.
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