A hearty vegan twist on the classic meatloaf sandwich, featuring a flavorful lentil and walnut loaf served between slices of bread with vegan mayo, lettuce, tomato, and red onion.
Ingredients: 1 cup lentils, cooked. 1 cup walnuts, chopped. 1 cup breadcrumbs. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon tomato paste. 2 tablespoons soy sauce. 2 tablespoons vegan Worcestershire sauce. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 8 slices bread of choice. Vegan mayo, for spreading. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish.
Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together the cooked lentils, chopped walnuts, breadcrumbs, onion, garlic, tomato paste, soy sauce, vegan Worcestershire sauce, flaxseed mixture, thyme, oregano, smoked paprika, salt, and pepper until well combined. Transfer the mixture to a loaf pan lined with parchment paper, pressing it down evenly. Bake in the preheated oven for 40-45 minutes, or until the top is firm and slightly golden brown. Remove from the oven and let cool slightly before slicing. To assemble the sandwiches, spread vegan mayo on one side of each slice of bread. Place a generous slice of the vegan meatloaf on one slice of bread. Top with lettuce leaves, tomato slices, and red onion slices. Cover with the remaining slice of bread. Slice the sandwich in half and serve. Enjoy your delicious Vegan Meatloaf Sandwich!
Prep Time: 20 minutes
Cook Time: 45 minutes
1967 American Motors Rambler Rebel
