VEGAN LENTIL MEATLOAF CUPS

These Vegan Lentil Meatloaf Cups are the perfect main dish for your holiday table! Your family will love this , trust me its so delicious.

I feel like holiday sides are pretty easy to make vegetarian, but the main course can be a little trickier.  Sometimes I’m tempted to go completely untraditional and make pizza.

These Lentil Meatloaf Cups are the perfect main dish for your vegetarian/vegan Thanksgiving or Christmas!  They’re flavorful, filling and go so well with ITALIAN OVEN ROASTED VEGETABLES and VEGAN MASHED POTATOES WITH GARLICKY KALE


VEGAN LENTIL MEATLOAF CUPS RECIPE
A filling and flavorful vegetarian/vegan holiday main dish!



INGREDIENTS

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Adapted : VEGAN LENTIL MEATLOAF CUPS @ shelikesfood