We know what we’re having for Christmas dinner this year!
This vegan BBQ meatloaf is a real winner. You’ll only need 5 ingredients (seriously) and it’ll take you almost no time at all.
Thanksgiving and Christmas can be stressful, especially if you’re hosting.
But this vegan BBQ meatloaf is totally fuss-free. And better yet, it’s super tasty, hearty and a guaranteed crowdpleaser.
We serve this alongside our favourite seasonal veggies and a generous helping of homemade vegan gravy.
And if you’re a big fan of 5-ingredient recipes like this one, then you’ll love our debut cookbook So Vegan in 5, which includes over 100 super simple 5-ingredient recipes.
It’s available to pre-order right now on Amazon.
Enjoy!
Roxy & Ben
5-Ingredient Vegan BBQ ‘Meatloaf’
5-Ingredient Vegan BBQ ‘Meatloaf’ #SoVeganIn5
Posted by So Vegan on Tuesday, 20 November 2018
5-Ingredient BBQ 'Meatloaf'
Print ThisIngredients
The 5 ingredients:
- 200g (7oz) mixed nuts (almonds, nuts, walnuts, hazelnuts, cashews)
- 2 x 400g (14oz) tinned green lentils
- 4 vegan sausages
- 15 sage leaves
- 6 tbsp BBQ sauce
The cupboard essentials:
- salt and pepper
Instructions
- If you’re using frozen vegan sausages, leave them out for a few hours to defrost or zap them in a microwave for a minute or two until soft.
- Preheat the oven to 180ºC (350ºF) fan assisted and line an approx 20cm x 10cm loaf tin with baking paper.
- Add the mixed nuts to a food processor and process until they’ve mostly all broken down.
- Drain and rinse the lentils, then add them to the food processor. Break the vegan sausages in half and add them to the food processor along with the sage leaves, 2 tbsp of the BBQ sauce, 2 tbsp of water and a generous pinch of salt and pepper. Process for 10-20 seconds until all the ingredients have combined.
- Transfer the mixture to the pre-lined loaf tin and use a spatula to push the mixture down into the tin, while levelling the top.
- Pour the remaining 4 tbsp of BBQ sauce over the top and use the spatula to spread it out evenly.
- Transfer the loaf to the oven and roast for 35 minutes until the top becomes crispy and dark brown around the edges.
- Leave the loaf to cool for 10 minutes before removing it from the tin. Then slice into 6-8 pieces and serve with gravy, along with all your favourite thanksgiving and Christmas veggies!
4 comments
THANK YOU FOR THE RECIPE! Amazing taste. Goes well with pickles as well.
Hi Maria, Ahh so glad you like the recipe! We love it, too! All the best, Roxy
Do you cook the lentils first
Hey, just want to say thank you for your work. I love so many recipes and it helps me so much. Thank you +++++++ from South France <3