Vegan Meatloaf (without the meat of course)

Made of chick peas and lentil, this is a favourite at home.

Ingredients 

• 2 teaspoons coconut oil
• 1/4 cup chopped red onion
• 2 stalks celery, chopped
• 5 cloves garlic, minced
• Small can of chickpeas, thoroughly rinsed
• 1 3/4 cup freshly cooked brown lentils
• 2 teaspoons vegan Worcestershire sauce (or seasoning sauce)
• 1 1/4 cups breadcrumbs
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons flaxseeds
• 3 tablespoons tomato paste
• 1/2 teaspoon thyme

For the tomato glaze

Tomato Glaze

• 2 tablespoons tomato paste
• 1/4 teaspoon paprika powder
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt

Mix all of the ingredients and set aside till needed in the end.

Method

• Preheat your oven to 375 degrees. Prepare a loaf with by lining with parchment paper so that it’s hanging over the sides. This helps to remove the loaf with ease.
• In a pan over medium high heat, heat the coconut oil. Add the garlic, red onion and the celery. Sauté until onions are translucent and celery has softened, about 5 minutes.
• In a large bowl, add all of the ingredients, and mix together.
• In a food processor, add all of your ingredients. Pulse a few times only (do not over pulse as we need it a little chunky) until everything begins to come together.
• Scoop the ingredients into the lined loaf pan. Smooth down the top with the spatula and then pour the tomato glaze over.
• Bake for 50 minutes. Allow to cool on rack before serving.
• This will stay well in the fridge in an air tight container for 2 days.