A good Gluten Free and Vegan Meatloaf or Meatless loaf made with lentils is mind blowing. I mean, really.
Whenever I bring this gluten free vegan “meatloaf” to a holiday dinner everyone is amazed. They ask how it doesn’t have milk, cheese, eggs and how can it taste that good? What are the flavors they are tasting?
What is most fun for me is to serve it up as a traditional meatloaf with mashed potatoes and mushroom gravy along with roasted vegetables. This way it is really showing people how great it can be as a complete replacement for the other type of meatloaf!
The gluten free bread crumbs are made by toasting and then processing Happy Campers Gluten Free Bread (which you can order from their website), because it is my favorite gluten free bread. For so many reasons like it tastes the best, is the most nutrient rich AND the owners are my best friends!
Im not going to say much else because I made this video that says it all so watch that!
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Also TAG me @LemonsandLeggings on Instagram if you make this or any of my recipes 🙂Print
This Gluten Free Vegan Lentil Walnut Meatloaf recipe is easy, packs in lots of healthy vegetables and is perfect for holiday dinners. This vegan meatless loaf will make anyone want to try it!
- 3 cups Mushrooms, sliced
- 1 cup Carrots, chopped
- 1 cup Sweet Potato, chopped into 1/2 inch cubes
- 4 tablespoons Coconut Aminos (2 for sautéing, 1 to mix in)
- 1/2 cup gluten-free bread crumbs (I made from scratch using Happy Campers Gluten Free Bread. See Recipe video to see how)
- 2 cups raw Walnuts and/or Almonds 2 cups cooked brown/green Lentils
- 4 tablespoons Tomato Paste
- 2 tablespoons Italian herbs (oregano, basil, rosemary)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Pepper
- 1/2 cup Ketchup
- Preheat oven to 350F
- Water Sauté mushrooms for 5 minutes in a covered pan with lid, using about 2 tablespoons water.
- Add carrots and 2 tablespoons Coconut Aminos, cover and sauté for another 4 minutes or so until carrots are soft.
- Transfer to a small bowl
- Add the sweet potato and 1/4 cup water directly to the pan you used to cook the mushroom, no need to clean it.
- Cover and cook/saute until tender
- Toast 4 pieces of Happy Campers Gluten Free bread until totally dry
- Process in a food processor until no chunks remain, leaving only fine bread crumbs
- Transfer to a small bowl
- Process raw nuts until small pieces form, be careful not to over process because you want it chunky
- Add the remaining ingredients except for the Ketchup
- Pulse until everything is incorporated but not completely blended together, chunks are good!
- Remove half of this mix and place it in a large bowl
- Continue to pulse and process the remaining half to that a finer “dough” forms
- Transfer this “dough” mixture to the bowl with the chunkier half
- Mix together with a wooden spoon
Assemble & Bake
- Line a bread/loaf pan with parchment paper
- Press “dough” into the lined pan so a smooth top forms
- Cover the top with the Ketchup forming a thin layer
- Cover with tin foil
- Bake for 40 minutes
- Remove from oven and allow to cool 10 minutes before serving
Enjoy, serve with mashed potatoes, vegan gravy and roasted veggies or eat alone!
Keeps in an air-tight refrigerator for up to 6 days
Freezes excellently, however it is helpful to slice before freezing
- Serving Size: 1 slice (1/8th loaf)
- Calories: 274
- Fat: 11.25g
- Trans Fat: 0
- Carbohydrates: 29g
- Protein: 10.25
- Cholesterol: 0
Keywords: Meatloaf, Meatless loaf, vegan meatloaf, Lentil loaf, walnut loaf, Gluten free, healthy, vegan, oil free, quick, dairy free, sugar free, refined egg free,