Easy Vegan Lentil Loaf (Gluten-free + Oil-free)

Name: Easy Vegan Lentil Loaf (Gluten-free + Oil-free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 cup red lentils; 3 cups chestnut mushrooms; ½ medium aubergine; 1 medium onion; 1 large carrot; 1 large red bell pepper; 3 stalks celery; 2 tbsp tomato puree; ½ tsp black pepper; 2 tbsp cranberries; 3 cloves garlic; 1 small bunch cilantro; 1 tbsp ground flaxseed; sea salt, to taste; 2 tbsp buckwheat flour

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Calories
129 kcal
Course
Main Course
Cuisine
Vegan

Easy Vegan Lentil Loaf (Gluten-free + Oil-free)

Omar Parker

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This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, peppers, mushrooms and aubergine. This recipe is super flavourful, gluten-free, oil-free, nut-free, dairy-free and will certainly be a crowdpleaser at holiday parties and gatherings!

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Ingredients

Servings

1 cup red lentils uncooked
3 cups chestnut mushrooms finely chopped
½ medium aubergine finely chopped
1 medium onion finely chopped
1 large carrot finely chopped
1 large red bell pepper finely chopped
3 stalks celery chopped
2 tbsp tomato puree
½ tsp black pepper
2 tbsp cranberries chopped
3 cloves garlic minced
1 small bunch cilantro chopped
1 tbsp ground flaxseed
sea salt, to taste
2 tbsp buckwheat flour

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Instructions

Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging - this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.

Nutrition Information

Show Details

Calories 129kcal (6%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 1g (2%) Sodium 55mg (2%) Potassium 544mg (16%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 2290IU (46%) Vitamin C 30.9mg (34%) Calcium 39mg (4%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 129 kcal

% Daily Value*

Calories	129kcal	6%
Carbohydrates	23g	8%
Protein	8g	16%
Fat	1g	2%
Sodium	55mg	2%
Potassium	544mg	12%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	2290IU	46%
Vitamin C	30.9mg	34%
Calcium	39mg	4%
Iron	2.3mg	13%