Thursday, June 20, 2024

Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf

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A filling wholly plant-based take on the classic meatloaf, this vegan lentil and sweet potato version is a flavorful and healthy recipe perfect for cooler months.

This loaf brings traditional savory flavors together with a hint of sweetness from the potatoes. It holds together well and is surprisingly easy to prep. With batch-cooking sweet potatoes and having lentils at the ready, the food processor takes care of the rest of the work. Enjoy!

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Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf

Course Main Course
Cuisine American, vegan
Keyword lentil, meatloaf, sweet potato, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 cups cooked brown lentils, divided 
  • 1 cup cooked sweet potatoes, cooled
  • ½ cup cooked red or Yukon Gold potatoes, cooled
  • 1 clove garlic, peeled
  • ¼ cup tomato paste
  • 3 tbsp tamari
  • 3 tbsp dried onion flakes
  • 2 tbsp ground flax meal
  • 1 tbsp balsamic vinegar
  • 1 tbsp tahini
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp celery seed
  • ¼ tsp black pepper
  • 2 cups rolled oats
  • ¼ cup pumpkin seeds
  • 4 tbsp ketchup or barbecue sauce for topping

Instructions

  • Preheat oven to 375 degrees.
  • Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish.
  • In a food processor, combine 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined but not blended.
  • Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a couple of times, scraping down bowl as needed, until mixture is fairly well combined but still has texture—take care not to overprocess. Remove blade and use a silicone spatula to mix once more by hand.
  • Transfer mixture to prepared loaf pan. Smooth out with a spatula to evenly distribute in dish. Using the same spatula, spread ketchup or barbecue sauce on top.
  • Cover with aluminum foil. Bake for 30 minutes, then remove foil and bake for another 6 to 7 minutes, until topping is set.
  • Remove from oven and let cool in pan for 10 minutes. Lift loaf out of dish using parchment. Slice and serve.

Related:

Pasta With Roasted Garlic and Vegetables
Vegan Cottage Pie With Fluffy Sweet Potato Mash
Stuffed Portobello Mushroom Boats With Rosemary-Lentil Crumble and Balsamic-Apple Glaze


Recipe reprinted with permission.

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