Plant-based meatloaf with crispy butter beans and roasted bruss

Plant-based meatloaf with crispy butter beans and roasted brussels sprouts, all baked in the Airfryer which has the space to create a wholesome dinner for the family. The main thing I love about this dish is the diversity of plants that not only create texture and incredible flavours but also each plant has its own diverse nutritional profile 💛 🌱 3 cans brown lentils, drained 🌱 450g oyster mushrooms 🌱 1 cup cooked quinoa 🌱 1/2 cup walnuts 🌱 1/2 onion, minced 🌱 3 cloves garlic, minced 🌱 1 tsp paprika 🌱 ½ tsp cayenne 🌱 1 tsp black pepper 🌱 1 tsp garlic powder 🌱 1 tsp onion powder 🌱 1 tbsp all purpose seasoning 🌱 1 tsp fresh thyme, stems removed 🌱 1 tsp beet root powder (optional for colour) 🌱 1 tsp mushroom seasoning 🌱 2 tsp vegetable bouillon 🌱 1/2 tsp marmite/vitamite (mixed with 2 tbsp of hot water) 🌱 ¼ cup milled flaxseed (mixed with 3 tbsp of hot water) Topping 🌱 1/2 cup ketchup 🌱 1/4 cup bbq sauce 🌱 1/2 tsp hot sauce 🌱 1 tsp mustard powder Directions Boil the mushrooms for 10 mins and strain all the water using a cloth. In a food processor add the cooked mushrooms, lentils, walnuts and pulse until it resembles mince. Empty the mixture into a bowl and add all the remaining meat loaf ingredients and mix until well combined. Allow to sit for half an hour before forming the loaf. Bake in the Philips Airfryer at 175oC for 20-25 mins. Mix the topping ingredients together in a bowl and brush over the loaf. Bake for a further 6 mins.

Great

% Daily Values based on a 2,000 calorie diet