Vegan Lentil Loaf is a hearty and nutritious meal, perfect for vegans and non-vegans alike. It's a wonderful plant-based alternative to traditional meatloaf, packed with protein, fiber, and flavor. This loaf can be served as a main course for dinner, and it’s great for meal prep since it reheats well.
Why Lentils?
Lentils are the star ingredient of this recipe, as they are rich in protein, iron, and fiber, making them an excellent staple for a plant-based diet. They’re also incredibly versatile, absorbing the flavors of the spices and ingredients they are cooked with. Combining lentils with other healthy ingredients creates a satisfying dish that even meat lovers can enjoy.
Recipe: Vegan Lentil Loaf
Ingredients:
1 1/2 cups cooked lentils (brown or green)
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, grated
1 celery stalk, finely chopped
1/2 cup rolled oats
1/4 cup bread crumbs (use gluten-free if needed)
1/4 cup ground flaxseeds (optional, but helps with binding)
1/4 cup tomato paste
2 tbsp soy sauce or tamari (for gluten-free version)
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
2 tbsp olive oil (for sautéing vegetables)
1/4 cup vegetable broth or water (if needed for consistency)
Topping (optional):
1/4 cup ketchup
1 tbsp maple syrup
1 tbsp balsamic vinegar
Instructions:
Cook the Lentils:
Rinse the lentils under cold water and cook according to package instructions until tender. Drain well and set aside. You can use canned lentils for convenience, but make sure to drain and rinse them thoroughly.
Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it with oil.
Sauté the Vegetables:
In a skillet, heat olive oil over medium heat. Add chopped onions, garlic, grated carrot, and celery. Sauté for 5-7 minutes until softened and fragrant. Remove from heat and let cool slightly.
Prepare the Loaf Mixture:
In a large bowl, combine the cooked lentils, sautéed vegetables, oats, bread crumbs, ground flaxseeds, tomato paste, soy sauce, Dijon mustard, thyme, smoked paprika, cumin, salt, and pepper. Mix well using a wooden spoon or your hands. If the mixture feels too dry, add a little vegetable broth or water to achieve the right consistency. It should hold together when pressed but not be too wet.
Shape the Loaf:
Transfer the lentil mixture to the prepared loaf pan. Press it down firmly and smooth out the top with a spatula.
Prepare the Topping (Optional):
If you’re making the topping, mix together ketchup, maple syrup, and balsamic vinegar in a small bowl. Spread this mixture evenly over the top of the loaf.
Bake the Loaf:
Place the loaf in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and firm. Let the loaf cool for 10-15 minutes before slicing.
Serve:
Slice and serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips and Variations:
Make it Gluten-Free:
Use gluten-free bread crumbs and tamari instead of soy sauce.
Add Nuts or Seeds:
For extra texture and nutrition, mix in chopped walnuts or sunflower seeds.
Spice It Up:
Add a pinch of cayenne pepper or chili flakes for a bit of heat.
Leftovers:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or microwave for a quick meal.
Why You’ll Love This Recipe:
Healthy and Nutritious:
Packed with plant-based protein, fiber, and essential nutrients, this lentil loaf is a balanced and wholesome meal.
Easy to Make:
With simple ingredients and easy preparation steps, this recipe is perfect for beginners or those looking for a quick meal.
Versatile:
This loaf is ideal for weeknight dinners, meal prep, or even as a centerpiece for holiday meals.
Crowd-Pleasing:
With its savory flavors and satisfying texture, this lentil loaf will be a hit with vegans and non-vegans alike.
Enjoy this delicious Vegan Lentil Loaf as a nutritious, flavorful, and satisfying meal that can be made ahead and enjoyed throughout the week!
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