Vegan Lentil Loaf
The perfect replacement for meatloaf - this lentil loaf is delicious and full of flavor! It's perfect to serve for the holidays or just when you want a classic meatloaf made vegan style.
Servings 8
Calories 145kcal
Equipment
- Stovetop
- oven
- Food Processor or Blender
Ingredients
- ½ cup yellow onion
- 1 ¼ cup mushrooms roughly chopped
- 1 cup red pepper roughly chopped
- 1 large carrot roughly chopped
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- 2 cups brown lentils cooked
- ½ cup rolled oats or quick oats
- 2 tbsps flax meal
- ½ cup whole grain bread crumbs *
- 2 tbsps tomato paste
- 1 tbsps pure maple syrup
- 1 tbsps yellow mustard
- 1 tbsp fresh parsley chopped
Basting sauce:
- 1 tbsp tomato paste
- 1 tbsp pure maple syrup
- additional water to thin to basting consistency
Instructions
- Pre-heat oven to 375°F or 190°C.
- Roughly chop the onion, mushrooms, red pepper, and carrot. Add them to the blender and pulse until it becomes a chunky slurry.
- In a large skillet, add the vegetable slurry with the minced garlic, salt and pepper and cook over medium heat until heated through (5-10 minutes). Set aside.
- Meanwhile, in a food processor, pulse the lentils, oats, flax, bread crumbs, tomato paste, maple syrup, mustard, and parsley. It should be slightly chunky; do not over pulse. Add lentil mixture to the vegetable slurry and mix to combine and form a "dough."
- Use a loaf pan lined with parchment paper. If you don’t have a loaf pan, you may form the dough into a loaf shape on a baking sheet. Place dough into the loaf pan, and gently press the top to form a bread shape on top. Bake for 40 minutes.
- A few minutes before the 40 minutes are up mix together the basting ingredients in a small bowl. When the loaf is ready, drizzle the basting sauce on top and spread it around evenly. Return it to oven for an additional 10 minutes.
- When it's done baking, remove from oven and let stand for 15 minutes before serving. Slice and enjoy!
Notes
*In order to be gluten-free, select a gluten-free breadcrumb.
Day-old or canned lentils work best for this.
Store leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 145kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 422mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2220IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg