Savory Neatloaf with Chickpeas Lentils Mushrooms and Veggies

Savory Neatloaf with Lentils, Chickpeas, Mushrooms, and Veggies

This savory Neatloaf is perfect for a meatless Monday or for anyone wanting to have this comfort food favorite in a nutritious and 100% plant-based recipe! Attempting this recipe a few times, I was often happy with the flavor but disappointed with the heavy density bean texture. Adding lots of hearty vegetables and mushrooms lightens this loaf, and adds more fiber and fantastic flavor!

This recipe makes a big loaf for a big family or room for leftovers. The generous and filling serving size is also a great plant-based protein source, high in vitamin D and Iron, and nearly 80% of your daily value of fiber. Enjoy and please let me know how yours goes!

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Savory Neatloaf

This vegan and vegetarian-friendly plant-based meatless meatloaf (AKA neatloaf) contains lentils, chickpeas, mushrooms and veggies and is as delicious as it is nutritious! This recipe yields a large loaf with plenty of leftovers – if your family doesn't want to eat it all!
0 from 0 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 431 kcal

Equipment

  • Food Processor
  • Large Sauce Pan
  • Small Bowl
  • Silicone Spatula

Ingredients
  

  • 2 cups Lentils cooked
  • 1 can (15 oz) Chickpeas reserve liquid
  • 2 cups Kale chopped
  • 1 whole (medium) Onion diced
  • 3 whole Carrots skin peeled
  • 3 cloves Garlic minced
  • 4 oz Mushrooms finely diced
  • 1/4 cup Aquafaba liquid from chickpea can
  • 2 tsp Baking powder
  • 1 tbsp Mustard preferably Dijon
  • 2 tbsp Ketchup
  • 1 tbsp Paprika
  • 1 tbsp Olive oil
  • 2 cups Panko
  • 1 tsp Salt or to taste
  • 1/2 tsp Pepper or to taste

Topping

  • 1/3 cup Ketchup
  • 1 tbsp Brown sugar

Instructions
 

  • Preheat oven to 400 degrees.
  • Grease a cookie sheet or baking pan.
  • Heat a pan over medium high with a tablespoon of olive oil.
  • Add the diced carrots to the pan. Cook for a minute.
  • Add the diced onions and minced mushrooms and cook for a couple minutes.
  • Add the minced garlic and kale and cook until kale is soft and onions are translucent – about five more minutes.
  • In a small bowl, mix the aquafaba, baking powder, mustard, ketchup, paprika, salt, and pepper. Set aside.
  • Add the lentils, chickpeas, panko, vegetables in pan, and the mixture in the small bowl to a processor. If your processor is small, you may have to process in batches.
  • Pulse until beans are able to bind together with the veggies (enough to form a block on the cookie sheet), while still leaving somewhat chunky. This may take about ten pulses. Hand mix it the rest of the way to make sure everything is well combined.
  • Using your hands and a silicone spatula, remove the processed mixture onto the greased cookie sheet and form into a rectangular loaf. It should resemble a traditional meatloaf.
  • With the silicone spatula, evenly spread remaining ketchup over the top of the loaf. Sprinkle brown sugar over the ketchup.
  • Bake 30 minutes.

Notes

This recipe yields a pretty large loaf! We’ve got six hungry humans in our house! For a small family, you could easily get away with halving this recipe.
 

Nutrition

Calories: 431kcalCarbohydrates: 74gProtein: 23gFat: 6gSaturated Fat: 1gSodium: 633mgPotassium: 1087mgFiber: 22gSugar: 11gCalcium: 204mgIron: 8mg
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