Yes, this dish has the same name as the typical ‘veggie loaf’ you feared from your fro-wearing neighbor in the 80s. But, I promise you, it’s a million times better. In fact, it may just be the best vegan lentil loaf you’ve ever tried. Thanks, Simple Veganista, for the inspiration!
I made this for a cooked vegetarian retreat about a month ago. To my delight, it received rave reviews. Best of all, it’s also not too difficult to make. It held together very well and was savory and very filling (for those who feel they can’t live without their meat). Without further ado, the new kind of vegan lentil loaf will have you smiling with joy while eating your veggies and getting a nice amount of protein, as well!
Why vegan lentil loaf?
This entree is packed with nutrients, is low-fat, contains complex carbohydrates for sustained energy, and is high in protein from the lentils.
Furthermore, it keeps 1-2 weeks in the fridge and is very filling. That said, whether you’re the caretaker of a busy family or you like to meal prep for the upcoming week, I think you’ll find this vegan lentil loaf perfectly suited for a busy lifestyle.
Give it a try and let us know what you think about it!Print
Vegan Lentil Loaf with Vegetables
This delectable vegan lentil loaf is easy-to-make and very nutritious.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 10 Slices
- Category: Entree
- Diet: Vegan
1 Cup Dry Lentils
2 1/2 Cups Water or Vegetable Broth
3 Tbsp of Flax Seed
1/3 Cup of Water
2 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, minced
1 Small Onion, finely diced
1 Small Bell Pepper, finely diced
1 Carrot, finely diced
1 Celery Stalk, finely diced
3/4 Cup Gluten-Free Oats
1/2 Cup Oat Flour (you can also blend them high-speed in a blender to make flour)
1 heaping TBSP dried Thyme
1/2 heaping TBSP Cumin
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Chipotle Powder
Cracked Pepper & Sea Salt (1/2 tsp) to taste
3 Tbsp Organic Ketchup, or make your raw version – recipe here!
1 Tbsp Balsamic Vinegar
1 Tbsp pure Maple Syrup
1) Rinse lentils, and in a large pot add 2 1/2 cups of water. Pour in the lentils. Bring to a boil, reduce heat, cover, and simmer for about 35 minutes. Stir occasionally. Don’t worry if they get mushy. Rinse and set aside, they will continue to thicken. Preheat oven to 350 F.
2) In a bowl (small), combine flaxseed meal and 1/3 cup water. Set aside for at least 10 minutes to thicken. This will be your vegan ‘egg’, or you can just add an egg to your mixture if not abstaining from this product.
3) Prepare your vegetables by sautéing olive oil or water on medium heat. Add garlic and onions until translucent, then add your bell pepper, carrots, and celery. Sauté for about 5 minutes. Add spices, mixing well to incorporate all. Set this mix aside to cool.
4) Using a food processor or blender, blend 3/4 of the lentils. They will help bind the loaf.
5) Combine sautéed vegetables with lentils, oats, oat flour, and flax egg. Then, mix well. Taste, and add some more spices or fresh herbs if you desire. Add your salt and pepper as needed. Pour your mixture into a loaf pan lined with parchment paper, and allow it to overlap for easy removal later. Press down firmly to fill the pan along the edges, too
6) Prepare your glaze by combining all ingredients in a small bowl, and mix until incorporated. It’s recommended to make every TBSP heaping so you have plenty of the delicious topping. Spread over the loaf, and bake in the over for about 45-50 minutes. Let it cool before slicing.
Keywords: lentil loaf, vegan, vegetable
Enjoy a delicious side salad with this entree! How about a Lime-Honey Mustard? Yum!
Lead image via A Plantiful Path