Rye Free Vegan Lentil Meatloaf

Total time1 hr 35 min

Prep time25 min

Cook time1 hr

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Ingredients

6 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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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