vegan lentil loaf

This vegan lentil loaf is easy to make, packed with vegetables, and loaded with protein. It will definitely be the star entrée of any dinner table.

Vegan Lentil Loaf

quinoa, uncooked

vegetable broth

water

small onion, diced (about 1/2 cup)

celery stalks, finely chopped (about 1/3 cup)

carrot, grated (about 2/3 cup)

breadcrumbs

Tablespoon ground flaxseed

yeast

Tablespoons ketchup

Tablespoon coconut aminos

Tablespoon tahini

thyme

oregano

Himalayan pink salt,

garlic powder

fennel seed

pepper

Tablespoon BBQ sauce

maple syrup or agave nectar

Preparing lentils & quinoa. Start by rinsing the...

Preparing lentils & quinoa.  Start by rinsing the lentils and quinoa.  Drain them well and discard the water.  Pour the broth and freshwater into a large saucepan. Add the lentils and quinoa to the pot and simmer for 20-30 minutes or until both are tender and fully cooked.

Sautéing veggies. In a separate pan, sauté the...

Sautéing veggies. In a separate pan, sauté the onion and celery for about 5 minutes to slightly soften.  Add the grated carrots and cook another 5 minutes.

Mashing lentils. Mash the lentils until about 1/2...

Mashing lentils. Mash the lentils until about 1/2 of them are well mashed.  They can be mashed in the saucepan they were cooked in or in a large mixing bowl.

Mixing ingredients. Add the cooked veggies and remaining...

Mixing ingredients. Add the cooked veggies and remaining ingredients to the lentils.  Mix until everything is well combined.

Assemble lentil loaf. Lay a piece of parchment...

Assemble lentil loaf. Lay a piece of parchment paper across your loaf pan so the edges hang over the sides of the pan.  This keeps the lentil loaf from sticking to the bottom of the pan and makes it easier to remove it after cooking. Transfer the lentil mixture to your prepared loaf pan and evenly spread it out pressing it into the pan. This step is easiest done by hand, but a spatula will work too.

Glaze. In a small bowl, mix together the...

Glaze. In a small bowl, mix together the glaze ingredients. Top the lentil loaf with the glaze.

Bake. Cover and bake at 375ºF for 30...

Bake. Cover and bake at 375ºF for 30 minutes.  Uncover and bake another 10 minutes.

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

onion

garlic,

carrot,

walnuts

oats

Tablespoons tamari

tomato paste

Tablespoons ground flaxseed

maple syrup

apple cider vinegar

basil

cayenne pepper

ground pepper

sea salt

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

Make this easy, gluten-free holiday lentil loaf recipe for a hearty vegan main course perfect for everything from holidays to weeknight dinners!

Holiday Lentil Loaf Recipe (Gluten-Free)

Tablespoons chia seed

cooked green or black lentils (see notes)

olive oil

celery

garlic

thyme thyme

kosher salt, divided

cranberries cranberries

onion powder

black pepper

(85-90 grams) gluten free quick oats

ketchup

maple syrup (see notes)

In a small bowl combine the chia and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Preheat the oven to 350 F. Line a 9x5in nonstick loaf pan with parchment paper. Set aside.

In a medium pan, heat the oil over medium heat. Saute the celery, onion, and garlic for about 5  minutes or until transparent. Add the thyme and a pinch of salt and cook for an additional 30 seconds.

Using a food processor or high speed blender blend 1 cup of the cooked lentils until a mealy-like texture is formed. Add the walnuts and the remaining 1 cup of lentils and pulse/blend until everything comes together. The mixture should hold its shape but still have some texture— don’t overdo it!

Transfer mixture into a larger bowl. If preferred, add the fresh cranberries (if using) to the food processor and pulse until lightly chopped or slice the fresh cranberries by hand.

Add the sautéed veggies, cranberries, remaining salt, garlic powder, onion powder, black pepper, flax egg, and quick oats to the lentil/nut mixture. Mix until well combined.

Transfer the mixture to the prepared loaf pan, pressing it down firmly to compact it. Bake for 30 minutes. While the loaf is baking, whisk together the glaze ingredients.

After 30 minutes, remove the pan from the oven and spread the glaze over the lentil loaf and continue baking for 10 to 15 minutes more or until the glaze has slightly caramelized.

Serve the lentil loaf with the remaining glaze on the side or drizzled over top.

Serve warm and store leftovers in an airtight container in the fridge for up to 4 days.

This lentil loaf is amazing!!! We doubled the recipe and almost finished both. We used green lentils, yum yum. Will make again for Thanksgiving!

https://content.jwplatform.com/videos/LVXGbB19.mp4

This easy, gluten-free, Holiday Lentil Loaf Recipe is hearty and flavorful like a classic vegan meatloaf alternative but offers a bit of festive flair with the addition of herbaceous flavors and fresh cranberries. It’s so tasty even meat eaters will ask for seconds! 

Top 3 vegan lentil loaf recipes from across the web

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Vegan Lentil Loaf

Holiday Lentil Loaf Recipe (Gluten-...

Top 3 vegan lentil loaf recipes from across the web

The most viewed vegan lentil loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lentil Loaf

Vegan Lentil Loaf

Holiday Lentil Loaf Recipe (Gluten-...

The most viewed vegan lentil loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine