This Lentil Candy Potato Loaf is my new go-to plant-based meatloaf.
This vegan meatloaf loaf brings conventional savory flavors along with a touch of sweetness from the potatoes. The elements are healthful and nutritious, and but it isn’t labor-intensive.
This recipe may also be present in Dreena’s Sort Kitchen. I created this recipe as a better model of my no-fu loaf. I really like the no-fu, however I wished one thing that I may prep even faster. One thing fast like my Autumn Dinner Loaf.
The short prep comes from batch-cooking – candy potatoes, specifically.
You recognize my love for candy spuds!
The candy potatoes add a slight sweetness, in addition to a moist texture and a lovely shade to this lentil loaf.
Upon getting the candy spuds cooked, you’ll be able to attain for ready-cooked lentils (like Dealer Joe’s) and let the processor do the remainder of the work. (properly, largely!)
In case you are additionally a fan of my well-liked No-Fu Loaf, I feel you’ll love this candy potato meatloaf. It’s a little simpler and incorporates these stunning candy spuds… simply take a look at the colour!
I shared a demo of this vegan meatloaf recipe, watch and get some additional suggestions (plus enter to WIN a replica of Dreena’s Sort Kitchen) by commenting on the video.
Recipe follows… glad cooking! x Dreena
Lentil and Candy Potato Meatloaf
This loaf brings conventional savory flavors along with a touch of sweetness from the potatoes. It holds collectively properly and is surprisingly straightforward to prep. With batch-cooking candy potatoes and having lentils on the prepared, the meals processor takes care of the remainder of the work!
Substances
- 2 cups cooked brown lentils divided
- 1 cup cooked orange candy potato flesh cooled
- 1/2 cup cooked pink or Yukon Gold potato flesh cooled
- 1 medium-large clove garlic peeled
- 1/4 cup tomato paste
- 3 tablespoons tamari
- 3 tablespoons dried onion flakes
- 2 tablespoons flax meal
- 1 tablespoon balsamic vinegar
- 1 tablespoon tahini
- 1 teaspoon dried oregano or
- 1 tablespoon recent oregano leaves
- 1/2 teaspoon dried thyme or 11/2 teaspoons recent thyme leaves
- 1/2 teaspoon celery seed
- Freshly floor black pepper to style
- 2 cups rolled oats
- 1/4 cup pumpkin seeds
Directions
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Preheat the oven to 375°F. Spray or wipe a glass loaf pan with a smidgen of oil and line with parchment paper, letting the paper overhang the edges of the dish.
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In a meals processor, mix 1 cup of the lentils, the potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Puree briefly, till pretty properly mixed however not fully smoothed out. Add the remaining 1 cup lentils, the oats, and the pumpkin seeds and pulse a few occasions, scraping down the bowl as wanted, till the combination is pretty properly mixed however nonetheless has texture—take care to not overprocess. Take away the blade and use a silicone spatula to combine somewhat extra by hand.
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Switch the combination to the ready loaf pan. Clean out with a spatula to evenly distribute the loaf within the dish. For the topping, you have got a few choices. You may mash the extra candy potato and unfold it excessive, then sprinkle with just a few pinches of salt and pepper. Or, you’ll be able to go along with a extra conventional topping of ketchup or barbecue sauce, spreading it on prime with a spatula or brush.
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Cowl the dish with aluminum foil. Bake for half-hour, then take away the foil and bake for an additional 6–7 minutes, till the topping is ready. Take away from the oven and let cool within the pan for five–10 minutes. Raise the loaf out of the dish utilizing the parchment. Slice and serve!
Notes
- Break up leftovers into bite-size items and roll into “meatballs.” Bake at 375ºF for quarter-hour, or till heated by way of and browning in spots (or one other jiffy for a crispier texture), and serve with pasta.
- Use in sandwiches or tortilla wraps for lunches.
