Description
This Easy Vegan Lentil Loaf is a hearty and flavorful plant-based main dish that is perfect for a comforting dinner. Packed with protein-rich lentils, vegetables, and savory seasonings, this loaf is a delicious alternative to traditional meatloaf.
Ingredients
Main Loaf:
- 2 cups cooked green or brown lentils (about 1 cup dry)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)
- 1/4 cup ketchup
- 2 tablespoons soy sauce or tamari
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Glaze:
- 1/4 cup ketchup
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5–6 minutes.
- Prepare loaf mixture: In a large bowl, mash half of the lentils. Add sautéed vegetables, oats, breadcrumbs, flax egg, ketchup, soy sauce, tomato paste, thyme, paprika, salt, and pepper. Mix well.
- Form loaf: Transfer mixture to the loaf pan, press firmly. Combine glaze ingredients, spread over the top of the loaf.
- Bake: Bake for 40–45 minutes until firm and golden. Let cool before serving.
Notes
- This loaf pairs well with mashed potatoes, gravy, or roasted vegetables.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
