Vegan Cauliflower Lentil Loaf
A hearty plant-based dinner idea that will satisfy even meat-eaters! A Vegan Cauliflower Lentil Loaf that mimics the classic meatloaf with no meat, gluten-free, nut-free, and soy-free! Get all your protein and veggies in this healthy recipe!
- Cook Time: 45 mins
- Total Time: 45 mins
- Yield: 6 1x
- Category: Main
- Cuisine: American
Ingredients
Scale
- 1 Cup Cooked Brown Lentils (1/2 cup dry)
- 3 Cups Raw Riced Cauliflower
- 1 Cup Chopped Sweet Onion
- 2 Cups Chopped Bell Pepper
- 2 TB Nutritional Yeast
- 1 Tsp Minced Garlic
- 1 Tsp Dijon Mustard
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- 1/4 Tsp Black Pepper
- 1/4 Tsp Chipotle Powder
- Ketchup Glaze:
- 1/3 Cup Unsweetened Homemade Ketchup
- 1 Tsp Liquid Smoke (I used hickory flavor)
Instructions
- Preheat the oven to 400°F.
- To prep: Saute the chopped onion and pepper in a skillet on the stove for a few minutes to soften. Rice the cauliflower in a food processor until you have 3 crumbled cups. Squeeze the crumbles with a towel to release excess water. Cook the lentils according to package and let cool.
- In a large food processor combine all the ingredients for the loaf and process until combined (not smooth, just mixed well).
- Line a 9x5 loaf pan with parchment paper and press in the loaf mixture into the pan and smooth out the top.
- In a small bowl, mix the ketchup and liquid smoke together and then spread it evenly over the top of the pressed loaf.
- Bake the loaf in the oven for 40-45 minutes.
- Let cool before slicing and serving.
Nutrition
- Serving Size: 1
Find it online: https://strengthandsunshine.com/vegan-cauliflower-lentil-loaf/