Vegan Lentil Loaf

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Looking for a hearty, plant-based dinner that satisfies even the most steadfast meat lovers? This Vegan Lentil Loaf is packed with flavor and nutritious ingredients, making it perfect for a cozy family meal or a special occasion.

Ingredients for Vegan Lentil Loaf

Lentils are the star of this dish, providing a hearty texture and plenty of protein. You can use green or brown lentils, but avoid red lentils as they tend to become too mushy.

Onion and garlic add essential aromatics, giving the loaf a savory base note that enhances all the other flavors.

Carrots and mushrooms contribute moisture and depth, with mushrooms adding a slight umami touch that mimics meatiness.

Breadcrumbs help bind everything together, making sure your loaf holds its shape.

Walnuts add a delightful crunch and a boost of healthy fats, complementing the soft texture of the lentils.

The flaxseed mixture acts as an egg substitute, binding the loaf while adding omega-3s.

Soy sauce and tomato paste provide umami and tang, enhancing the overall savory taste.

Seasoned with thyme and smoked paprika, these spices bring warmth and a smoky depth.

Tips & Tricks

  • Let the loaf cool a bit before slicing. This helps it firm up further and makes slicing much easier.
  • If your mixture feels too wet when combining, add a bit more breadcrumbs or ground oats to absorb the excess moisture.
  • For a nut-free version, swap walnuts for sunflower seeds or additional breadcrumbs.

Serving Suggestions

This Vegan Lentil Loaf pairs beautifully with creamy mashed potatoes and a side of steamed green beans. For a little extra flair, serve it with a homemade mushroom gravy or a tangy cranberry relish.

Frequently Asked Questions

Can I make this loaf ahead of time?
Absolutely! You can prepare the loaf mixture a day in advance, refrigerate it, and bake it when needed.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 4 days, or freeze slices for up to 2 months.
Can I replace the breadcrumbs?
Yes, ground oats or cooked quinoa work well as substitutes for breadcrumbs.

Vegan Lentil Loaf Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper for easy removal. Give your lentils a quick rinse, then combine them with 2 cups of water in a saucepan. Bring it to a boil, reduce the heat, and let them simmer for about 25-30 minutes until they're tender. Drain any leftover water.

While the lentils cook, heat a tablespoon of olive oil in a skillet over medium heat. Toss in the onion and garlic, sautéing until the onions turn translucent. Add the carrots and mushrooms, cooking until they're nicely softened.

In a large mixing bowl, combine the cooked lentils with the sautéed veggies. Stir in the breadcrumbs, walnuts, and the flaxseed mixture (that's your ground flaxseeds mixed with 1/4 cup water). Add the soy sauce, tomato paste, thyme, and paprika. Mix everything well and season with salt and pepper to your liking.

Press this mixture firmly into your prepared loaf pan, ensuring an even top. In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar, then spread this glaze over the top of the loaf.

Bake it in the preheated oven for about 45-50 minutes, until the loaf is firm and the glaze looks bubbly. Let it cool for at least 10 minutes before slicing and serving.

Why You'll Love This Recipe

  • High in protein and fiber, keeping you full and satisfied.
  • Rich, savory flavors that mimic a traditional meatloaf.
  • Easy to make with simple, wholesome ingredients.
  • Freezes well, so you can enjoy leftovers later.

Ingredients

1 cup of green or brown lentils
2 cups of water
1 tablespoon of olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 cup of carrots, grated
1 cup of mushrooms, finely chopped
1 cup of breadcrumbs
1/2 cup of walnuts, chopped
1/4 cup of ground flaxseeds
1/4 cup of water
2 tablespoons of soy sauce
1 tablespoon of tomato paste
1 teaspoon of dried thyme
1 teaspoon of smoked paprika
Salt and pepper to taste
For the glaze: 1/4 cup of ketchup
1 tablespoon of maple syrup
1 teaspoon of apple cider vinegar

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Rinse the lentils and add them to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and let them simmer for 25-30 minutes until tender. Drain any excess water.
3. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
4. Add the carrots and mushrooms to the skillet, cooking until softened.
5. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, walnuts, flaxseed mixture (flaxseeds mixed with 1/4 cup water), soy sauce, tomato paste, thyme, and paprika. Mix well and season with salt and pepper.
6. Press the mixture firmly into the prepared loaf pan.
7. In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar. Spread this glaze over the top of the loaf.
8. Bake in the preheated oven for 45-50 minutes, until the loaf is firm and the glaze is bubbly.
9. Let it cool for at least 10 minutes before slicing and serving.

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