Description
This Easy Vegan Lentil Loaf is a flavorful and satisfying plant-based alternative to traditional meatloaf. Packed with lentils, vegetables, and savory seasonings, it’s a hearty main course perfect for a vegan or vegetarian dinner.
Ingredients
Scale
Main Loaf:
- 2 cups cooked green or brown lentils (about 1 cup dry)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup grated carrot
- 1/2 cup finely chopped celery
- 1 cup breadcrumbs
- 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 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 oven to 375°F: Grease a 9×5-inch loaf pan or line with parchment paper.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery; sauté for 5–6 minutes until softened.
- Prepare lentil mixture: In a large mixing bowl, mash lentils and combine with cooked vegetables, breadcrumbs, flax egg, ketchup, soy sauce, tomato paste, herbs, spices, salt, and pepper.
- Bake: Transfer mixture to the loaf pan, top with glaze, and bake for 45–50 minutes until firm.
- Cool and serve: Let the loaf cool for at least 10 minutes before slicing. Serve with mashed potatoes and vegetables.
Notes
- This loaf holds together best when allowed to cool slightly before cutting.
- Delicious with mashed potatoes and steamed veggies.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
