Vegan Lentil Loaf

A hearty and nutritious Vegan Lentil Loaf that combines lentils, vegetables, and spices for a comforting meal perfect for family dinners or meal prep.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 cups cooked green or brown lentils A wholesome base; can use canned lentils for convenience.
1 tablespoon olive oil Adds richness; feel free to substitute with avocado oil.
1 small onion, finely chopped For a flavor boost; shallots work well too.
2 cloves garlic, minced Essential for depth; garlic powder is a good substitute.
1 small carrot, grated Adds sweetness and moisture; zucchini is a great alternative.
1 small celery stalk, finely chopped For texture and freshness; use bell pepper for a change.
0.5 cup rolled oats Acts as a binder; gluten-free oats are available if needed.
0.5 cup breadcrumbs Provides crunch; swap with crushed nuts or seeds for a gluten-free option.
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg) For binding; a chia seed egg mixture works as a substitute.
2 tablespoons tomato paste Adds acidity; diced tomatoes or puree can be used instead.
1 tablespoon soy sauce or tamari For umami flavor; coconut aminos are a gluten-free choice.
1 tablespoon Dijon mustard For tanginess; mustard powder is an alternative.
1 teaspoon dried thyme Herbaceous touch; oregano or basil can be used interchangeably.
1 teaspoon dried oregano Complementary flavor; Italian seasoning could be mixed in.
to taste Salt and pepper Enhances flavor; adjust according to preference.
0.25 cup ketchup Sweet glaze; BBQ sauce makes a delicious alternative.
1 tablespoon maple syrup Adds sweetness; honey can be used unless strictly vegan.
1 tablespoon balsamic vinegar For acidity; red wine vinegar is a good substitute.

Method

Preparation

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
Cook the lentils according to package instructions until tender. Drain and set aside to cool slightly.
Heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
In a mixing bowl, mash about half of the cooked lentils with a fork or potato masher, leaving some texture.
Add the sautéed vegetables, oats, breadcrumbs, flax egg, tomato paste, soy sauce, Dijon mustard, thyme, oregano, salt, and pepper to the mashed lentils. Mix well until combined.
Press the mixture into the prepared loaf pan, smoothing the top with a spatula.
Whisk together the ketchup, maple syrup, and balsamic vinegar. Spread the glaze over the top of the lentil loaf.
Bake for 40-45 minutes, or until firm and golden on top. Let it cool for about 10 minutes before slicing.

Serving

Slice and serve warm with your favorite sides, such as rich, creamy mashed potatoes or a refreshing salad.

Notes

Store leftover slices in an airtight container in the refrigerator for up to five days. Reheat in the oven or microwave. You can also freeze individual slices for up to three months.