Eosinophilic Esophagitis Friendly Vegan Lentil & Mushroom Meatloaf
Total time1 hr 35 min
Prep time25 min
Cook time1 hr
4.7(3)
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Learn more →Ingredients
6 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the loaf
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 2 medium carrots, finely grated
- 1 stalk celery, finely diced
- 2 cups cooked brown lentils (from about ¾ cup dry), cooled
- 1 cup old-fashioned rolled oats
- 2 tbsp tomato paste
- 2 tbsp vegan worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
For the glaze
- 3 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with olive oil or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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