Vegan Lentil Farro "meatloaf"

Introduction: Vegan Lentil Farro "meatloaf"

About: Vegan competitive runner, recreational athlete, mother, wife, catholic, chef, caterer, sales director, and aspiring triathlete.


1 can of lentils or 2 cups of cooked lentils
1 cup cooked farro
1 cup chopped onion
3/4 cup vegetable stock
1 clove minced garlic

1 tablespoon Dijon mustard
2 teaspoons dried thyme
1/2 tsp dried basil
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
2 tablespoons ground flax seed

1/4 cup tomato paste
1/4 cup Vermont Maple Syrup (dark amber is best for this)
1 teaspoon smoked salt (alderwood, applewood or hickory is best)

Step 1: Line a Loaf Pan With Parchment Paper & Preheat the Oven to 375 Degrees

Step 2: In a Large Saucepan...

Combine lentils, farro, stock, onion, and garlic. Cook over medium heat until onions have become translucent.

Step 3: In a Food Processor..

Place 2/3 of the lentil-farro mix Into a food processor. Add dried spices and flaxseed. Process until smooth. Pour remaining lentil-farro into the processed mixture and pulse just to combine.

Spread this mixture into the parchment lined loaf pan

Step 4: Make the Maple Tomato Topping

In a small bowl mix tomato paste, maple and salt. Spread over the lentil farro mixture.

Step 5: Bake...

Bake for 30 minutes (or until edges begin to crisp and tomato topping starts to darken)

Step 6: Lift..

Lift the loaf out of the pan using the parchment. Let cool for 10 minutes before slicing.

Step 7: Slice..

Slice into 2 inch thick slices and serve with roasted spaghetti squash. Finish with fresh cracked pepper and smoked salt before serving.

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