Lentil Nomeat Loaf

Creating this vegan version of a meatloaf was definitely the highlight of my week.

I work on my cookbook a little every day and the Lentil Nomeat Loaf section was still on my  to do list. I had this vision of a meatless meatloaf in mind for a while – I knew I wanted to use the vegan meatiness of lentils. For added texture and thickness, I decided to combine them with kidney beans. I also added some chickpea flour to add to the consistency.

I added vegetables, like carrots and red bell pepper, both for flavor and colour. I thought celery and onion would go well in this mix so I threw them in there. Garlic of course – I hardly ever make a dish without my love, garlic.

I knew I needed something other than eggs to bind the mixture together, so instead of using my regular, trusty egg replacer, I experimented with soaked ground flaxseed. I had heard that this little concoction has great binding potential so I gave it a shot and was very happy with the outcome.

I am a big fan of pumpkin and sunflower seeds, which I use in my veggie pate. I like them for their taste, but also their crunch. I added some to the loaf and also sprinkled them on top of it for an eccentric look.

When I took it out of the oven, I gave it some time to cool before slicing. When I did try my first bite, I was so thrilled with the taste! I found it just perfect. I served it with a good old-fashioned creamy coleslaw, vegan-style of course. The combination of flavors was exquisite. I share both recipes below. Seriously, you gotta try this out for yourself!

Maria’s Lentil Nomeat Loaf

Makes approximately 6 servings

1 cup kidney beans, soaked overnight and cooked
1 cup French lentils, cooked
5 tablespoons ground flaxseed
½ cup water
3 tablespoons grapeseed oil
4 cloves of garlic, minced
1 red onion, finely chopped
2 carrots, peeled and shredded
1 celery stalk, finely chopped
1 small red bell pepper, finely chopped
Small chunk of ginger
½ cup chickpea flour
½ cup fresh parsley, chopped
¼ cup raw pumpkin seeds
¼ cup raw sunflower seeds
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon fennel seeds
½ teaspoon cumin
½ teaspoon red chili flakes
½ teaspoon dried basil
1 tablespoon Dijon
2 teaspoons tamari< Method: 1. Preheat oven to 350˚F. 2. In a small bowl, combine flaxseed and water. Stir and set aside for 20 minutes. 3. Heat 2 tablespoons of oil in a frying pan and add garlic, onion and a pinch of sea salt. Sauté for 4 to 5 minutes on low to medium heat. 4. Add 1 tablespoon grapeseed oil to frying pan and add shredded carrots, pepper, and celery, with another pinch of sea salt. Sauté for 5 minutes. 5. Turn off heat. Add chopped parsley and spices. Stir in one cup of cooked lentils and one cup of cooked kidney beans. 6. Stir in seeds, chickpea flour and flaxseed. Add Dijon, tamari, black pepper and 2 teaspoons of sea salt. 7. Place mixture into food processor and blend briefly. Mixture should be chunky. 8. Taste test to see if you prefer more sea salt or spices. 9. Place parchment paper into rectangular casserole dish and pat down mixture. 10. Sprinkle grated ginger, carrots and a few sunflower and pumpkin seeds overtop. 11. Bake for 50 minutes. Remove from oven and allow a few minutes to cool before slicing.

Maria’s Classic Creamy Coleslaw, vegan-style

Makes approximately 4 – 6 servings

1 small green cabbage, shredded
4 small carrots, peeled and shredded
1 medium red onion, finely chopped
Classic-style creamy coleslaw dressing
¾ cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons sea salt
1 teaspoon black pepper


1. Combine shredded cabbage, carrots and onions in a large bowl.
2. In a small bowl, combine your choose of dressing ingredients. Whisk.
3. Pour vinaigrette over cabbage and serve.

“Only that in you which is me can hear what I’m saying.”
~Ram Dass

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