Serving: Drizzle with vegan gravy or extra ketchup for added flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Variations:
Nutty Addition: Add ¼ cup chopped walnuts or pecans for extra texture.
Spicy Kick: Mix in a teaspoon of chili powder or red pepper flakes for heat.
Different Base: Use chickpeas or black beans instead of lentils for a variation in flavor and texture.
FAQs:
Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs and tamari instead of soy sauce.
Q: Can I prepare this ahead of time?
A: Absolutely! Assemble the meatloaf and store it in the refrigerator for up to a day before baking.
Q: Can I use canned lentils?
A: Yes! Just drain and rinse them well before mashing.
Conclusion:
This Vegan Meatloaf is hearty, flavorful, and full of comforting goodness. Whether you’re making it for a holiday feast or a cozy dinner, it’s a plant-based dish that will impress everyone at the table. Slice it up, serve it with your favorite sides, and enjoy the delicious flavors! 🍽️✨
