Description
A filling and flavorful vegetarian/vegan holiday main dish!
Ingredients
Scale
- 1 1/2 cups brown lentils, dry
- 3 cups vegetable broth, or water
- 1 teaspoon olive oil
- 1 cup small diced carrot
- 1 cup small diced celery
- 1/2 medium yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/3 cup bread crumbs, gluten free if necessary
- 1 tablespoon ketchup, plus more for the top
- 1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit for 2–3 minutes)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Place the lentils and broth in a medium saucepan and cover with a lid. Bring to a boil, reduce to a simmer and simmer until lentils are tender and liquid is gone, 20-25 minutes.
- While lentils are cooking, heat a large pan over medium heat and add olive oil, diced vegetables, thyme and a pinch of salt and pepper. Cook vegetables until tender, about 12 minutes.
- Pre-heat oven to 375 degrees F. Add the cooked veggies to a food processor and blend until they’re minced, about 1 minutes. Next, add the lentils and give it a few small pulses. You want some of the lentils to still be whole.
- Add lentils and veggie mixture to a large bowl and then add in the bread crumbs, ketchup, flax egg, parsley, smoked paprika, salt and pepper. Mix until everything is combined.
- Spray a standard size muffin tin with cooking spray. Use a 1/4 scoop to scoop the mixture into the muffin tin. You should get 12 of them. Flatten the top of each meatloaf and squeeze about 1 teaspoon of ketchup on top of each.
- Place the meatloaves in the oven and bake until the tops are slightly crispy, about 20-25 minutes. Let them cool in the muffin tin for a few minutes before removing.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dinner, Vegan, Gluten Free
- Method: Oven
- Cuisine: American
