Description
This Vegan Lentil Loaf is a hearty and nutritious plant-based dish perfect for a comforting meal. Made with cooked lentils, sautéed vegetables, oats, and flavorful seasonings, it’s topped with a tangy maple-balsamic glaze and baked to golden perfection. Ideal as a main course for vegan or vegetarian diets and great for meal prep or family dinners.
Ingredients
Scale
Base
- 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) and lightly grease a loaf pan or line it with parchment paper for easy removal of the lentil loaf.
- Cook the Lentils: Prepare the lentils according to the package instructions until they are tender. Once cooked, drain any excess water and set the lentils aside to cool slightly.
- Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, grated carrot, and chopped celery. Sauté the mixture for 5 to 7 minutes until the vegetables are soft and fragrant.
- Mash the Lentils: In a large mixing bowl, mash about half of the cooked lentils with a fork or potato masher, leaving the other half whole to maintain texture in the loaf.
- Mix the Ingredients: Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, tomato paste, soy sauce (or tamari for gluten-free), Dijon mustard, dried thyme, dried oregano, salt, and pepper to the mashed lentils. Mix thoroughly until all ingredients are evenly combined.
- Form the Loaf: Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula to form an even loaf shape.
- Make the Glaze: In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar until well combined. Spread this glaze evenly over the top of the lentil loaf.
- Bake: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. Bake until the loaf is firm and golden brown on the top.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. After cooling, slice the lentil loaf and serve warm with your choice of sides.
Notes
- Use gluten-free breadcrumbs and tamari instead of soy sauce if you need a gluten-free version.
- The flax egg can be prepared in advance by mixing ground flaxseed with water and letting it sit for 5 minutes to thicken.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Serve with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
- Feel free to customize vegetables based on availability or preference, such as adding bell peppers or mushrooms.
