Texas Famous Lentil “Meat” Loaf

As November is here, I start thinking about warming, grounding fall meals. These comfort foods such as this Texas Famous Lentil “Meat” Loaf are perfect for gatherings and celebrations. Pair it with mashed potatoes and maybe some sautéed green beans and you have a perfect fall feast.

I was requested this recipe after I brought it to a vegan friends-giving in Austin, Texas last year. Our group was coming together from many different traditions, and I thought it would be fun to put a little Tex-Mex twist on one of my family staples. It was highly raved about and every last bite was gone by the end of the night. For days I would get comments from my friends who attended that they were still dreaming about it!

Even though the list of ingredients may look lengthy, it really is easier to throw together than it looks. All the veggies can be chopped in a food processor, and using canned lentils saves a step, but you can use dry and pre-cook them as well.

This Lentil “Meat” Loaf is made from hearty, flavor packed ingredients such as:

• Cremini Mushrooms

• Lentils

• Walnuts

• Sweet Potato

• Red Bell Pepper

Forget your old idea of Ketchup based sauce. I have recreated a umami sauce that will cause you to completely forget any previous stigma around your mom’s meatloaf as you were sitting at the table as a kid. This is sophistication and 100% plant based.

Making Texas Famous Lentil “Meat” Loaf

This is where I am always grateful for a good food processor. If you don’t have one in your kitchen yet, I highly recommend getting a good one that will last a long time. Chopping for this recipe is finished in just a few minutes.

After mushrooms, walnuts, sweet potato and red bell pepper are chopped (be careful not to over-process where things get mushy, some texture is necessary) sautée onions and then this mixture in a large pan. Add seasonings and it will start to resemble ground meat.

Remove from the heat and transfer to a large mixing bowl. Add the lentils, breadcrumbs, nutritional yeast and tomato paste. It should be slightly stick when pressed together. Take a taste test at this time and add more salt or spice as desired.

Press the mixture into a baking pan and top with more herbs if desired before covering with the umami sauce, if desired.

Now bake for 50 minutes and let all of those flavors mingle. I suggest whipping up some mashed potatoes, green vegetable, and fresh salad during this time. Be prepared to be impressed! You make understand why this Lentil “Meat” Loaf is Texas famous

Texas Famous Lentil “Meat” Loaf

Savory and slightly smoky, this Lentil-Walnut "Meat" Loaf is a completely vegan main dish that is perfect for holiday gatherings.

• Food Processor
• 10×15 Glass Baking Dish

Lentil "Meat" Loaf

• 3 cups crimini mushrooms
• 3 cups walnuts
• 2 cups sweet potato
• 1 cup onion
• 1/2 cup red bell pepper
• 1 1/2 tbsp avocado oil
• 3 1/2 tbsp Bragg's Liquid Aminos
• 2 tsp garlic
• 1 tsp pepper
• 1 tsp salt
• 2 tbsp fresh or dried rosemary (or sub a dried mixed herb blend)
• 2 tbsp fresh or dried thyme (or sub a dried mixed herb blend)
• 30 oz cooked green or brown lentils, drained
• 1 cup bread crumbs or panko (may use gluten free bread crumbs)
• 3 tbsp tomato paste
• 2 tbsp adobo peppers in chipotle sauce
• 3 tbsp nutritional yeast

Umami Glaze

• 3 tbsp tomato paste
• 3 tbsp agave
• 2 tsp vingar
• 1/2 tsp onion powder
• 1/2 tsp garlic
• 1 tsp salt
• 1 tsp chipotle sauce

Lentil "Meat" Loaf

1. Preaheat the oven to 350℉

2. Finely chop the onion and sauté in a large frying pan with avocado oil 5-10 minutes until transucent.

3. Using the food processor, chop the mushrooms, walnuts, sweet potato, and red pepper.

4. Add to the onions with aminos, thyme rosemary, salt, and pepper. Sauté for about 15 minutes (uncovered) until the mixture has cooked down.

5. Transfer to a large bowl and add bread crumbs, tomato paste, cooked lentils, and adobo peppers. Mix well to combine and taste to adjust salt or seasonings.

6. Add to a 10×15 baking dish (optional to line with parchment paper for easy clean up, but I find this never sticks too much)

7. Top with the Umami Glaze if desired, or brush with avocado oil to avoid drying out.

8. Bake in a 350℉ oven for 50 minutes. Set to cool 10-15 minutes before slicing.

Umami Glaze

1. Mix all ingredients in a bowl to combine, taste and add more adobo pepper for spiciness if desired.