Description
This Vegan Lentil Loaf is a hearty and flavorful plant-based alternative to traditional meatloaf. Packed with protein-rich lentils, veggies, and savory seasonings, it’s a satisfying main course perfect for any occasion.
Ingredients
Scale
Lentil Mixture:
- 1 cup dry brown or green lentils
- 2 1/2 cups water or vegetable broth
Vegetable Saute:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
Additional Ingredients:
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs
- 3 tablespoons ground flaxseed + 1/3 cup water (flax egg)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup ketchup (for topping)
Instructions
- Preheat the oven: Preheat to 375°F (190°C) and line a loaf pan with parchment paper.
- Cook Lentils: Rinse lentils, cook in water/broth until tender.
- Saute Vegetables: Sauté onion, garlic, carrots, and celery until softened.
- Mix Ingredients: Combine cooked lentils, sautéed veggies, oats, breadcrumbs, flax egg, tomato paste, soy sauce, spices. Mix well.
- Bake: Press mixture into loaf pan, top with ketchup, bake for 45 minutes.
- Serve: Let rest for 10 minutes before slicing and serving.
Notes
- Make ahead and refrigerate for up to 4 days or freeze in slices.
- Use gluten-free oats and breadcrumbs for a gluten-free version.
- Customize with herbs or add mushrooms for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
