Easy Vegan Meatloaf

jessicainthekitchen.com

Miriam Feese

2 teaspoons coconut oil, or any oil

¼ cup chopped red onion

2 stalks celery, chopped

5 cloves garlic, minced

15 oz. can of chickpeas, drained and thoroughly rinsed

1 ¾ cup freshly cooked brown lentils or 15 oz. can, drained and throughly rinsed

2 teaspoons liquid smoke, up to 2 tablespoons* (see notes on liquid amount)

2 teaspoons vegan Worcestershire sauce, or more liquid smoke

1 ¼ cups breadcrumbs, gluten-free if needed

½ teaspoon sea salt

½ teaspoon ground black pepper

2 flax eggs

3 tablespoons tomato paste

½ teaspoon thyme

subheading: TOMATO GLAZE:

2 tablespoons tomato paste

2 teaspoons apple cider vinegar

1 tablespoon maple syrup, or agave or liquid sweetener

¼ teaspoon sea salt

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