250 grams of lentils
250 grams of potatoes
40 grams of breadcrumbs
2 tablespoons of Grattaveg
(or nutritional yeast)
2 tablespoons of red wine
1/2 red onion
1/2 carrot
1 tablespoon of tomato paste
QB salt and pepper
Peel and cut the potatoes. Then steam them or, alternatively, boil them. In the meantime, sauté the carrot and onion in a pan with a drizzle of oil. Add the rinsed lentils and blend with the wine, then leave them to cool. Once the potatoes are also cooked and cooled, blend everything, also adding the parmesan substitute (alternatively 1/2 teaspoons of miso), the remaining oil and the tomato paste. Taste to add salt and pepper. Pour everything into a bowl and add the breadcrumbs a little at a time, until you obtain a dough that is not too sticky. Add some oil to the baking paper and shape the meatloaf. Sprinkle with a little breadcrumbs and bake at 200° for about half an hour.
Now you can serve your veg meatloaf warm or at room temperature.
