Description
This Vegan Lentil Loaf is a hearty and flavorful plant-based alternative to traditional meatloaf. Packed with protein-rich lentils, vegetables, and savory seasonings, this loaf is perfect for a satisfying and nutritious meal.
Ingredients
Scale
Lentil Mixture:
- 1 cup dry brown or green lentils (rinsed)
- 2 ½ cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- ¾ cup rolled oats
- ½ cup breadcrumbs
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Glaze:
- 3 tablespoons ketchup
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Cook Lentils: In a medium saucepan, cook lentils in water or broth until tender. Drain and cool.
- Preheat Oven: Preheat to 375°F (190°C) and line a loaf pan with parchment paper.
- Sauté Vegetables: Sauté onion, garlic, carrots, and celery until soft.
- Prepare Flax Egg: Mix ground flaxseed and water in a bowl.
- Mix Ingredients: Combine lentils, vegetables, flax egg, oats, breadcrumbs, seasonings in a large bowl.
- Shape and Glaze: Press mixture into the pan, top with glaze.
- Bake: Bake for 45–50 minutes until firm and golden.
- Cool and Serve: Let cool before slicing and serving.
Notes
- This loaf can be made ahead and reheated.
- Freezer-friendly and great for meal prep.
- Serve with mashed potatoes and steamed greens for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
