Vegan Lentil Loaf
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4.5
648 reviews
Excellent
Vegan Lentil Loaf
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This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.
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Ingredients
- ½ cup dry brown green lentils
- 1 ⅓ cup water
- 1 bay leaf
- 1 Tablespoon olive oil or avocado oil
- ½ large onion about 1 heaping cup, chopped
- 3 cloves garlic minced
- 1 rib of celery chopped
- 1 carrot peeled and chopped
- ½ cup chopped walnuts
- 1 cup old fashioned rolled oats
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons ground flaxseed
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
Maple Sweetened Glaze:
- 2 Tablespoons tomato paste
- 1 ½ Tablespoons pure maple syrup
- 1 Tablespoon balsamic vinegar
- pinch of sea salt
Instructions
- Pre-heat oven to 375°F.
- Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
- Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
- Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Notes
- To prep the lentil loaf ahead of time: I recommend prepping it fully, covering it with foil or plastic wrap and keeping it in the fridge for 1-2 days before baking as instructed in the recipe.
- To freeze the lentil loaf: bake lentil loaf and let cool to room temperature, wrap slices in foil or plastic wrap and freeze for up to 1 month. To reheat, thaw slice(s) in the fridge, then heat in the microwave or bake in a 275°F oven until the lentil loaf slice has heated through, about 15 minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
140kcal
(7%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
6g
(9%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
377mg
(16%)
Potassium
169mg
(5%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 377mg | 16% |
| Potassium | 169mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
648 reviews
Excellent
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