Name: Vegan Lentil Meatloaf
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Green Beans Round; Bagged Russet Potatoes; Fullgreen Riced Cauliflower; Bachan's Hot & Spicy Japanese Barbecue Sauce; Diamond Crystal Salt Co Salt Flakes, Kosher; Spicely Organics Chili Ancho, 100% Organic; Organic Thyme Bunch; Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free; Open Nature Shelled Walnuts; Signature Select Corn Whole Kernel; La Tourangelle Extra Virgin Olive Oil; Christopher Ranch Organic Black Garlic; Yellow Onion; Iberia ChickPeas; Timeless Lentils, Organic, French Style

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Preheat oven to 375 F/ 190 C
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Saute onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.

Put it with the other ingredients (except extra barbecue sauce and mashed cauliflower) into a food processor and pulse until crumbly in texture.

Put into greased muffin tins or loaf pan, top with extra sauce (one tablespoon on each muffin or spread on loaf) and bake for 30-35 minutes. You want the meatloaf to be firm but not overcooked.

Allow to cool to help firm up the texture.

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Serve with preferred sides and enjoy!
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Vegan Lentil Meatloaf Recipe

Serves 8

10 mins prep

35 mins cook

45 mins total

What you need

To serve (optional)

How to make

Available coupons from Veggies Don't Bite