Vegan Lentil Loaf
User Reviews
4.5
Vegan Lentil Loaf
Description
The Vegan Lentil Loaf starts with tender brown lentils cooked with a bay leaf, combined with sautéed onion, garlic, carrot, and celery for depth of flavor and moisture. Toasted walnuts add crunch and nuttiness, while rolled oats help bind the mixture together. Seasonings like tamari, tomato paste, nutritional yeast, maple syrup, and apple cider vinegar create a layered taste with herb accents from thyme, oregano, and basil, balanced by a hint of cayenne and black pepper. Baking the loaf ensures a firm, sliceable texture.
The maple sweetened glaze, made from tomato paste, maple syrup, balsamic vinegar, and a touch of salt, adds a shiny, tangy-sweet topping. This vegan loaf works well as a main dish alongside salads or roasted vegetables, offering a satisfying protein-rich meal.
For convenience, the lentil loaf mixture can be prepared in advance and refrigerated before baking. Once baked, slices freeze well up to one month, and can be thawed and reheated by microwave or oven, making it a practical option for meal prep or leftovers.
Ingredients
- ½ cup dry brown green lentils
- 1 ⅓ cup water
- 1 bay leaf
- 1 Tablespoon olive oil or avocado oil
- ½ onion about 1 heaping cup, chopped, large
- 3 cloves garlic minced
- 1 rib celery chopped
- 1 carrot peeled and chopped
- ½ cup walnuts chopped
- 1 cup rolled oats old fashioned
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons Flaxseed ground
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon black pepper ground
- ¼ teaspoon salt 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
- Prepare the lentil loaf mixture in advance and refrigerate it covered for 1-2 days before baking.
- Bake the loaf fully and cool before slicing; wrap slices individually to freeze for up to one month.
- Reheat frozen slices by thawing in the fridge and warming in the microwave or in a 275°F oven for about 15 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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