Chia Seed Vegan Meatloaf Recipe

This hearty and nutritious vegan meatloaf is made with chia seeds, lentils, and vegetables, topped with a tangy tomato glaze. It’s perfect for a comforting dinner or meal prep!

Ingredients

For the Meatloaf:

• 2 tablespoons chia seeds + 6 tablespoons water (chia egg)

• 1 cup cooked lentils (green or brown)

• 1 cup cooked quinoa or oats

• 1/2 cup walnuts or sunflower seeds, finely chopped

• 1/2 cup breadcrumbs (or almond flour for gluten-free)

• 1/2 cup finely chopped onion

• 2 cloves garlic, minced

• 1 medium carrot, grated

• 1 celery stalk, finely chopped

• 1/2 red bell pepper, finely chopped

• 2 tablespoons soy sauce or tamari (for gluten-free)

• 1 tablespoon nutritional yeast (optional, for extra flavor)

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1 tablespoon olive oil

For the Tomato Glaze:

• 1/4 cup tomato paste or ketchup

• 1 tablespoon maple syrup or agave nectar

• 1 teaspoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.

2. Prepare the chia egg: In a small bowl, mix the chia seeds with water and let it sit for about 10 minutes until it forms a gel-like consistency.

3. Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the onion, garlic, celery, carrot, and bell pepper. Cook for 5-7 minutes until softened.

4. Mash and mix: In a large bowl, mash half of the cooked lentils with a fork or potato masher. Add the remaining lentils, cooked quinoa or oats, chopped walnuts, breadcrumbs, sautéed vegetables, soy sauce, nutritional yeast, and all the spices. Mix well.

5. Add the chia egg: Stir in the chia egg and mix until everything is well combined. The mixture should be slightly sticky but firm enough to hold together. If too dry, add a tablespoon of water; if too wet, add more breadcrumbs.

6. Shape the meatloaf: Transfer the mixture into the prepared loaf pan and press it down evenly.

7. Prepare the glaze: In a small bowl, mix together the tomato paste (or ketchup), maple syrup, apple cider vinegar, Dijon mustard, and garlic powder. Spread the glaze evenly over the top of the meatloaf.

8. Bake: Place the loaf pan in the oven and bake for 40-45 minutes, or until the top is firm and slightly caramelized.

9. Cool and serve: Let the meatloaf rest for 10-15 minutes before slicing. This helps it firm up. Serve warm with roasted vegetables, mashed potatoes, or a side salad.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze slices individually for up to 3 months. Reheat in the oven or microwave before serving.

The Egg-Free Cookbook: Get Back the Foods You've Been Missing

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Chia Seed and Blueberry Pancakes Recipe

A nutritious and delicious twist on classic pancakes, packed with fiber, omega-3s, and antioxidants.

Ingredients:

• 1 cup whole wheat flour (or all-purpose flour)

• 1 tablespoon chia seeds

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• ¾ cup milk (dairy or plant-based)

• 1 tablespoon apple cider vinegar or lemon juice

• 1 tablespoon maple syrup or honey

• 1 teaspoon vanilla extract

• 1 tablespoon coconut oil (melted) or olive oil

• ½ cup fresh or frozen blueberries

Instructions:

1. Prepare Chia Gel – In a small bowl, mix 1 tablespoon chia seeds with 3 tablespoons water. Let sit for 5 minutes until it forms a gel.

2. Mix Dry Ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. Combine Wet Ingredients – In another bowl, mix milk with apple cider vinegar and let it sit for 5 minutes (this acts as a buttermilk substitute). Then, add maple syrup, vanilla extract, and melted coconut oil. Stir in the chia gel.

4. Make the Batter – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries.

5. Cook Pancakes – Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter. Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

6. Serve – Stack the pancakes and top with extra blueberries, maple syrup, or a sprinkle of chia seeds for extra crunch.

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No Egg Breakfast Recipes

No eggs, No problem. You can still have a delicious breakfast with these egg-free breakfast recipes!

Banana Oat Pancakes (Egg-Free & Vegan)

These fluffy and naturally sweet banana oat pancakes are a healthy, egg-free breakfast option. Made with blended oats and ripe banana, they’re perfect for a nutritious start to your day!

Savory Avocado Toast with Chickpea Mash

A delicious, protein-packed twist on classic avocado toast! Creamy mashed chickpeas and avocado are seasoned to perfection and served on crispy whole-grain bread, making for a satisfying, egg-free breakfast.

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Fudgy Vegan Eggless Brownies

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Chickpea Flour Scrambled Eggs

Egg Substitute: 3 tbsp chickpea flour + 3 tbsp water per egg (savory protein substitute)

Ingredients:

• ½ cup chickpea flour

• ½ cup water

• ¼ tsp turmeric (for color)

• ½ tsp black salt (kala namak, for sulfurous “egg” flavor)

• 1 tbsp olive oil

• ½ cup diced veggies (bell peppers, tomatoes, spinach)

Instructions:

1. Whisk chickpea flour, water, turmeric, and black salt until smooth.

2. Heat oil in a skillet; sauté veggies until tender.

3. Pour in chickpea mixture; cook over medium heat, stirring until thickened (3–5 minutes).

Vegan Chickpea and Sweet Potato Curry

This creamy, spiced chickpea curry is a perfect plant-based meal that's easy to make and full of delicious flavors!

Ingredients:

• 1 tablespoon coconut oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 teaspoon curry powder

• 1 teaspoon ground turmeric

• ½ teaspoon ground cumin

• ½ teaspoon chili powder (optional for heat)

• 1 medium sweet potato, diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14 oz) coconut milk

• ½ cup vegetable broth

• 1 teaspoon salt (or to taste)

• 1 cup spinach or kale (optional)

• 1 tablespoon lemon or lime juice

• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onion and sauté for 3 minutes until translucent.

2. Add garlic and ginger, cooking for another minute until fragrant.

3. Stir in curry powder, turmeric, cumin, and chili powder. Cook for 1 minute to enhance the spices.

4. Add the diced sweet potato, chickpeas, coconut milk, and vegetable broth. Stir well.

5. Bring to a simmer and cook for 15-20 minutes, or until sweet potatoes are tender.

6. Stir in spinach or kale and cook for another 3 minutes.

7. Add lemon or lime juice and season with salt.

8. Serve over rice or quinoa, garnished with fresh cilantro.

Storage Tips:

• Refrigerate for up to 4 days.

• Freeze in portion-sized containers for up to 3 months.

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