• 2 Tbsp soy sauce or gluten-free soy sauce
  • 2 Tbsp of nutritional yeast
  • 1/4 Tbsp ground flaxseed
  • 3 cups of mushrooms, chopped
  • 1 ½ cups of cooked lentils, red or green
  • 2 Tbsp cooking oil
  • 1 tsp thyme, dried or fresh
  • 1 whole onion, chopped
  • 3 carrots, chopped, peeled and tops removed
  • 3 stalks of celery, chopped
  • 1 1/4 cups breadcrumbs, gluten-free
  • 2 Tbsp tomato paste
  • ¼ tsp salt
  • ¼ black pepper
  • 1 tsp oregano, dried or fresh
  • 1 Tbsp of garlic powder


  • 3/4 cup of ketchup
  • ½ tsp apple cider vinegar


Preheat your oven at 350 degrees F (176 C). Line your 9 inch by 5 inch loaf pan with parchment paper. Heat the pan over medium heat.
Once hot add your oil, carrots, onions, mushrooms and cerely. Season with salt, pepper, garlic powder, oregano, and thyme. Cook for about 4-5 minutes.

Drain the excess liquid by placing the veggies on a kitchen linen and squeezing the liquid out. Or place them in a colander and dabbing the liquid from the veggies with a towel.
Transfer your ingredients from the to your blender. Add 1 cup of lentils and pulse (do not blend) your ingredients about 2-3 times by pressing your finger on the blender and letting go. Make sure not to over blend your ingredients into a paste. Drain the excess liquid from your vegetables once more.
Place your veggies into a large bowl. Add the rest of the lentils, ground flaxseed, nutritional yeast, bread crumbs, tomato paste, and soy sauce.

Mix all ingredients together and transfer them to the loaf pan. Press the ingredients down shaping it into a loaf, I used a rubber spatula for this. Spread your ketchup glaze over the top of your loaf. Bake the vegan meatloaf in the oven for 45-50 minutes.