Description
This vegan lentil loaf is hearty, flavorful, and packed with wholesome ingredients. Made with lentils, vegetables, and a tangy glaze, it’s a satisfying plant-based main dish perfect for dinner or holiday gatherings.
Ingredients
Units
Scale
For the lentil loaf:
- 1 cup (200 g) dried brown or green lentils, rinsed
- 2 1/2 cups (600 ml) vegetable broth or water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small bell pepper (any color), finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 cup (75 g) rolled oats
- 1/2 cup (60 g) breadcrumbs (regular or gluten-free)
- 1/4 cup (60 ml) ground flaxseed mixed with 1/4 cup water (flax egg)
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 2 tablespoons ketchup
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the glaze:
- 1/4 cup (60 ml) ketchup
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Cook the lentils:
- In a medium saucepan, combine the lentils and vegetable broth (or water). Bring to a boil, reduce heat to low, and simmer for 20–25 minutes, or until the lentils are tender and the liquid is absorbed. Remove from heat and let cool slightly.
- Sauté the vegetables:
- In a skillet, heat the olive oil over medium heat. Add the onion, bell pepper, garlic, and carrot. Cook for 5–7 minutes, or until softened and fragrant.
- Prepare the flax egg:
- In a small bowl, mix the ground flaxseed with 1/4 cup water. Let sit for 5 minutes to thicken.
- Combine the loaf ingredients:
- In a large mixing bowl, mash half of the cooked lentils with a fork or potato masher until slightly chunky.
- Add the sautéed vegetables, remaining lentils, rolled oats, breadcrumbs, flax egg, soy sauce, ketchup, thyme, paprika, salt, and pepper. Mix until well combined.
- Shape the loaf:
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly. Press the lentil mixture into the pan, smoothing the top with a spatula.
- Add the glaze:
- In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar. Spread the glaze evenly over the top of the loaf.
- Bake:
- Bake for 35–40 minutes, or until the loaf is firm and the glaze is slightly caramelized. Let the loaf cool in the pan for 10–15 minutes before slicing.
- Serve:
- Slice and serve warm with your favorite sides, such as mashed potatoes or roasted vegetables.
Notes
- Red lentils are not recommended as they become too soft; stick to brown or green lentils for a sturdy loaf.
- Add chopped walnuts or sunflower seeds for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.