lentil loaf

Lentil Loaf is a terrific main dish for holiday celebrations. Smother it with lots of cashew gravy for the ultimate comfort food dinner! 

Lentil Loaf

lentils

brown rice

vegetable stock

vegetable oil

onion (diced)

garlic (minced)

carrots

cashews (chopped)

oats

tomato paste

onion powder

garlic powder

thyme

sage

sea salt

Combine the lentils and rice in a large pot with the vegetable stock. Bring to a boil over medium-high heat. Once it has begun to boil, lower the heat to a simmer, cover the pot and allow to cook until the water has been absorbed, about 45 minutes.

While the lentils and rice are cooking, heat the oil in a pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic and carrots, and cook until the carrots are tender, about 10 more minutes.

Preheat your oven to 350° and lightly oil a loaf pan, or line a loaf pan with parchment paper.

In a large bowl, mix together the cooked lentils and rice, the vegetables, and the rest of the ingredients. Mash a little as you, so the lentils lose their shape.

Transfer the mixture to the prepared loaf pan, and bake until firm and lightly browned on top, about 45 minutes.

This Meaty Vegetarian Salsbury Steak Meatloaf, or meatballs is the perfect addition to your holiday meal, whether it's Christmas, Thanksgiving, Easter or any day really, this delicious &amp; easy vegan seitan steak recipe has it going on. I mean come on! Who doesn't like Thanksgiving Vegan Meatloaf with gravy, YUM!

Vegetarian Salsbury Steak with Mushroom Gravy (Vegan) (Meatball version)

green lentils

Vital Wheat Gluten

onion

tbsp oil

garlic, chopped

tsp "Better than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs or Lite Tamari

tsp liquid smoke

Worcestershire

ketchup

tsp salt

tsp pepper

tsp mustard

mushrooms

garlic cloves, finely chopped

water

tbsp "Better Than Beef Bouillon vegetarian no beef soup base"

tbsps Braggs, or Lite Tamari

yeast

tbsps flour, regular

poultry seasoning

tsp fennel

tsp fresh rosemary, finely chopped

salt & pepper

Add the onion and oil to large skillet, on medium heat, saute for 7 minutes or so till golden brown. Add the garlic, pinch of salt and pepper &amp; cook for minute or two longer. add to small bowl, set aside.* IF AVOIDING OIL use a non stick pan and saute onions and garlic in a little water or veg stock till cooked.

Next process mushrooms in food processor, in two batches, scraping down sides if necessary, till quite small, slightly mushy, but with some texture remaining. Add to large glass mixing bowl.

Next add your lentils to food processor with onion garlic mixture, pulse a few times. You want the lentils to retain some texture.

Add rest of ingredients to bowl except gluten flour and mix well. I usually taste the mix at this point, don't worry if it seems a little salty, once the gluten is added it's perfect.

Now add your Vital Wheat Gluten and mix for 2 to 4 minutes, ( I usually do this by hand, like mixing dough) till you see strands forming in the gluten. The strands are what holds your veggie loaf together.The mixture will be moist not dry, but will not stick to your hands.

Lightly grease a 9x13 baking dish (I use a glass casserole dish) or if *AVOIDING OIL use non stick pan and line with parchment paper

Add the loaf mixture and spread evenly in the pan, lightly brush top with oil (opt)

let cool in pan on cooling rack for 15 mintes

INSTRUCTIONS FOR VEGAN SALSBURY STEAK:

Add onions, sliced mushrooms and oil to same skillet , set to medium heat, saute for 5-7 minutes or so, till onions are browning and soft and mushrooms are cooked, then add garlic and pinch of salt &amp; pepper . Cook for another minute, transfer half the mixture to small bowl, set aside. If *AVOIDING OIL saute in a non stick pan with a little water or veggie stock.

Add the spices and flour stir for a minute, then add rest of ingredients to pan( except mushrooms/onions you set aside earlier). whisk till all flour is incorporated. Bring to a boil, reduce to a simmer for couple minutes till gravy has thickened.

Add gravy to blender and process till smooth. Return gravy to pan and add mushroom, garlic mixture, reheat if necessary.

Taste for seasonings, add more salt &amp; pepper if necessary

INSTRUCTIONS FOR MUSHROOM GRAVY:

I love your burger recipe, I’ll have to try this.

I made this recipe on Friday. really good, that gravy is amazing! My kids loved it. It was my first time using vital whet gluten, it was easier than I thought.The texture was so much like meat! Should've made mashed potatoes though instead of baked. thx!

Yes please! Going to have to try and tackle this recipe

My family loves this recipe! It’s one of our regulars. Thanks!

Just made this!!! AMAZEBALLS!!!! I love garlic so I used more gloves for each recipe.... soooooo good!!!!!! ???? thank you!!

This is absolutely delicious.  I recently took the veggi/vegan route and love finding alternative recipes to firm favourites and this one is hard to beat. On a bed of sweet potato mash, it's a real winner! Just one tiny comment though: it's 'Salisbury' not 'Salsbury'. 
The flavour is not affected!

I am vegetarian and don’t much care for imitation meat texture but I am so lacking in protein that I started making meat substitutes using vital wheat gluten. I was doubtful of this after baking it because I tried it out and it was really chewy but once it soaks in the gravy I feel like I’m eating the Salisbury steaks my mom made when I was little. Also, I didn’t have green lentils on hand so I used freekeh instead.   A bit less than 1/2 cup of uncooked freekeh amounted to the 1.5 cups needed for the recipe.  Now I have food prepared for the weekend and will be improving my protein intake as well!

A vegan and gluten free vegetarian lentil loaf made with lentils, herbs and delicious spices.

Mom's Ultimate Vegetarian Lentil Loaf

dry green lentils

flaxseed meal

olive oil

garlic cloves,

small white or yellow onion, diced (about 1 cup diced onion)

red bell pepper, finely diced

carrot, finely diced

jalapeño,

cumin

chili powder

paprika

coriander

gluten free rolled oats

gluten free oat flour (you can make your own!)

cilantro

salt

black pepper

For the glaze:

yellow mustard

apple cider vinegar or balsamic vinegar

chipotle chili powder (omit

Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.

While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.

Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.

Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.&nbsp;

Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.

Using a blender or food processor, blend about 2 cups of the cooked lentils.&nbsp;

Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.

Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.&nbsp;

Bake loaf for 45 minutes. Top with remaining sauce.&nbsp;

Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve! I like to enjoy it with a little extra ketchup or bbq sauce. Also delicious served with mashed potatoes!

This festive vegan lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal.

Vegan Lentil Loaf 

dry brown (green) lentils

bay leaf

olive oil oil

garlic,

carrot,

walnuts

Tablespoons tamari

Tablespoons ground flaxseed

maple syrup

apple cider vinegar

oregano

basil

cayenne pepper

ground pepper

Tablespoons maple syrup

Tablespoon balsamic vinegar

Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.

Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they&#8217;ve softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don&#8217;t want it to be completely pulverized.

Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9&#8243; x 5&#8243; x 2½&#8221;.

In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.

Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.

Amazing! As my partner took his first bite he said “this is amazing. I love this”. It turned out really well! 

I subbed the balsamic in the glaze for tamari as I didn’t have any. Otherwise, made it exactly as directed! Served it with roasted sweet potato, red peppers and kale.

This recipe is delicious. This gets cooked at least once a week in my household. I modify it slightly to avoid nightshades and it is still delicious!

I’m not vegan or a vegetarian however my doc suggested that I move in this direction.This is the first vegan recipe I’ve ever made. Saying that, if all your vegan recipes are as delicious as this loaf, I don’t think I’ll have any issues converting!  Very good and company worthy.

Absolutely delicious!!!!! Made it yesterday, there were no leftovers so I’m making it again today!! Thank you for this new family favourite!

Omg. It was amazing, I didn’t have celery but I added zucchini, mushrooms, cilantro, &amp; parsley -it wasdelicious!!

https://www.youtube.com/watch?v=wP_zp2nNn9I

Just in time for Thanksgiving, this festive lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal. Vegan, gluten-free and loaded with fiber!

Grab the full recipe on my blog: https://www.eatingbirdfood.com/lentil-loaf-with-a-maple-sweetened-glaze/

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VEGAN LENTIL LOAF FOR HOLIDAY MEALS

This Vegan Meatloaf is a delicious vegetarian main entrée that will impress your guests! Made with lentils, walnuts, and oats, it&#039;s hearty &amp; filling. You&#039;ll love how this recipe doesn&#039;t get soggy in the middle.

Vegan Meatloaf (Easy Lentil Loaf)

onion (, chopped (about 1 cup))

carrot (, chopped (about 1/2 cup))

celery (, chopped (about 1/2 cup))

garlic (, minced)

lentils ((green

oats ((certified gluten-free, if needed))

flax seeds

tamari ((gluten-free soy sauce))

thyme ((or 1 tablespoon fresh))

cayenne pepper ((optional))

fine sea salt

balsamic vinegar ((or apple cider vinegar))

Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)

In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.

In a the bowl of a large food processor fitted with an &quot;S&quot; blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.

Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don&#x27;t want it totally smooth, for the best texture. (See the photos in this post for reference.)

Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Stir the glaze ingredients together and brush it over the top of the loaf. Bake uncovered at 375ºF for 30 minutes.

Let the loaf cool in the pan for at least 10 minutes, then use the parchment paper to easiliy lift it out of the pan. Slice and serve warm.

Leftover slices can be stored in an airtight container in the fridge for up to 3 days, but the leftover loaf will be a little more dry in texture when you reheat it, so you might want to serve it with gravy for added moisture.

This vegetarian pizza meatloaf is packed full of veggies and perfect for non-meat-eaters!

Vegetarian Pizza Meatloaf (Pizza Lentil Loaf)

chickpeas (liquid drained.)

small onion, diced (about 1/4 cup)

oz mushrooms, diced (about 1/4 cup)

green pepper, diced (about 1/4 cup)

red pepper, diced (about 1/4 cup)

baby spinach, roughly chopped

milk

pizza sauce (or store-bought!) + more for topping

oats (breadcrumbs work, too!)

Salt and pepper

mozzarella cheese

oz mushrooms, roughly chopped

pizza sauce

Add lentils to a medium-sized pot with 2...

Add lentils to a medium-sized pot with 2 cups water. Bring to a boil, cover, and simmer for about 15-20 minutes, or until tender (but not mushy!) Drain excess liquid and move lentils to a large mixing bowl.

Combine all remaining ingredients EXCEPT cheese into a...

Combine all remaining ingredients EXCEPT cheese into a large mixing bowl. Mix until JUST combined. Overworking the meat will make it tough.

Preheat oven to 350F.

Place about half the mixture into a loaf...

Place about half the mixture into a loaf pan (I use a standard glass bread loaf pan: 9 inches, by 5 inches, by 2 inches.) Press a hole into the centre, working the mixture up the sides a bit. Add 1/2 cup of grated cheese (or more if desired, but just remember you need to cover the cheese!!) Add remaining lentil-mixture and cover the cheese. Press down until even across the top.

Add "meatloaf" to oven and bake, uncovered, for...

Add "meatloaf" to oven and bake, uncovered, for 10 minutes. Remove and place a couple of tablespoons of pizza sauce, mushrooms, and remaining cheese onto "meatloaf."

Place back into oven and continue cooking until...

Place back into oven and continue cooking until firm, about 30-40 more minutes.

Remove, allow to cool slightly, carefully remove from...

Remove, allow to cool slightly, carefully remove from pan, slice and serve! Or slice right in the pan!

This vegan meatloaf is hearty, comforting, and satisfying! It&rsquo;s brimming with flavor from cremini mushrooms, lentils, savory veggies, and a tangy homemade glaze.

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The most viewed lentil loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine