Vegan Meat Loaf With Roasted Chickpea-Carrot Salad
This hearty, plant-based twist on a classic comfort food is loaded with savory flavor, served alongside a vibrant, textural roasted salad. It’s an affordable crowd-pleaser for any weeknight dinner.
4 Serving(s)
Ingredients
- 1/2 cup green lentils
- 1/2 cup Schnucks ketchup, divided
- 1/2 cup Schnucks Italian-style breadcrumbs
- 1/2 cup Schnucks quick cook oatmeal
- 1/2 cup finely diced yellow onion
- 2 tbsp. Schnucks less-sodium soy sauce
- 1 tbsp. Schnucks tomato paste
- 1 (14.5 oz.) can Schnucks chickpeas, drained and patted dry
- 3 medium carrots, peeled and cut into 1/4-inch pieces
- 3 tbsp. Schnucks olive oil, divided
- 1/4 tsp. Schnucks ground allspice
- 1/4 tsp. Schnucks cinnamon
- 2 cups cups fresh arugula
Instructions
- Cook lentils according to package directions.
- Preheat oven to 375 degrees. Coat a 5x9-inch loaf pan with cooking spray.
- In a large bowl, lightly mash cooked lentils. Stir in 1/4 cup ketchup, the breadcrumbs, oats, onion, soy sauce and tomato paste until well combined. Press mixture into prepared loaf pan and spread with remaining ketchup. Bake, uncovered, until internal temperature reaches 165 degrees, 40–45 minutes.
- Meanwhile, on a sheet pan, toss chickpeas and carrots with 1 tablespoon. oil, allspice and cinnamon. Roast until crisp, about 25 minutes. Transfer to a bowl and toss together with arugula and remaining oil. Serve with meat loaf.
Nutrition Facts
426 Calories Per ServingFat: 15gSaturated Fat: 0gCholesterol: 0mgSodium: 1134mgCarbohydrates: 67gFiber: 10gSugars: 14gProtein: 16gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe