Description
This Vegan Lentil Loaf is a hearty and nutritious plant-based main dish perfect for any meal. Packed with cooked lentils, sautéed vegetables, oats, and flavorful herbs, it’s bound together with a flaxseed egg and topped with a tangy maple-balsamic glaze. It’s an excellent meatless alternative that is gluten-free if gluten-free breadcrumbs are used, and ideal for a comforting yet healthy dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cooked green or brown lentils (about 3/4 cup dry)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1 small celery stalk, finely chopped
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Glaze
- 1/4 cup ketchup
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
- Cook the Lentils: Cook the lentils according to package instructions until tender. Drain and set aside to cool slightly.
- Sauté the Vegetables: Heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
- Mash the Lentils: In a mixing bowl, mash about half of the cooked lentils with a fork or potato masher, leaving some texture.
- Mix the Ingredients: Add the sautéed vegetables, oats, breadcrumbs, flax egg, tomato paste, soy sauce, Dijon mustard, thyme, oregano, salt, and pepper to the mashed lentils. Mix well until combined.
- Form the Loaf: Press the mixture into the prepared loaf pan, smoothing the top with a spatula.
- Make the Glaze: Whisk together the ketchup, maple syrup, and balsamic vinegar. Spread the glaze over the top of the lentil loaf.
- Bake: Bake for 40-45 minutes, or until firm and golden on top. Let it cool for about 10 minutes before slicing.
- Serve: Slice and serve warm with your favorite sides.
Notes
- For a gluten-free version, ensure you use gluten-free breadcrumbs and tamari instead of soy sauce.
- The flax egg acts as a binder making this recipe suitable for vegans.
- This loaf can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- You can add your favorite herbs or spices to customize the flavor.
- Serve with a fresh side salad or steamed vegetables for a complete meal.
