Easy Vegan Lentil Loaf
This easy vegan lentil loaf is hearty, savory, and topped with a sweet and tangy glaze. Made with lentils, veggies, walnuts, and oats, it's a budget-friendly main dish for the holidays or any weeknight.
Servings: 6 slices
Calories: 328kcal
Equipment
- Medium Saucepan with a lid
- Loaf Pan 8x4-inch
- Parchment paper
- Aluminum foil
Ingredients
For the lentil loaf
- 2 Tablespoons (14 g) ground flaxseed
- ¼ cup (60 ml) water
- ¾ cup (145 g) dry brown lentils rinsed
- 1 ⅓ cups (320 ml) water
- ½ teaspoon salt
- 3 Tablespoons (45 ml) olive oil
- 5 garlic cloves peeled and halved
- 1 small red onion diced
- 1 celery rib diced
- 1 carrot diced
- 1 teaspoon Italian seasoning
- 3 Tablespoons (48 g) tomato paste
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup (60 g) walnuts chopped
- 1 cup (90 g) old-fashioned rolled oats certified gluten-free if needed
- ¼ cup (15 g) fresh parsley chopped
For the glaze
- ½ cup (120 ml) ketchup
- 1 teaspoon rice vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- In a small bowl, mix the ground flaxseed and water. Set aside to thicken.
- Add the lentils, water, and salt to a medium saucepan with a lid. Bring to a boil, cover, and lower the heat to a simmer. Cook for 15 minutes, until the lentils are tender and most of the water has evaporated. If they're still too firm, cook for 5 more minutes, adding a splash of water if needed. Transfer them to a plate.
- While the lentils cook, heat the oil in a medium pot over medium heat. Add the garlic and cook until golden and lightly charred. Remove the garlic with a slotted spoon, leaving the oil in the pot, and place it on the plate with the lentils.
- Turn the heat to medium-high and add the onion, celery, carrot, and Italian seasoning to the garlicky oil. Cook until lightly charred.
- Stir in the tomato paste, black pepper, and salt and cook for 1 minute. Turn off the heat.
- Preheat the oven to 375 degrees F (190 degrees C) and line an 8x4-inch loaf pan with parchment paper, leaving some overhang.
- Add the cooked lentils, garlic, veggie mixture, walnuts, oats, parsley, and flax mixture to a food processor. Pulse 5 times, scrape down the sides, and pulse 5 more times. The mixture should be thick and sticky, with plenty of texture still visible.
- Transfer the mixture to the loaf pan and press it down firmly.
- In a small bowl, whisk the ketchup, rice vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt until the sugar dissolves. Pour the glaze over the loaf.
- Cover the pan with aluminum foil and bake for 30 minutes. Uncover and bake for 10 more minutes.
- Let it cool for 10 to 15 minutes before lifting it out of the pan and slicing.
Notes
- Cook the lentils until there's practically no liquid left so the loaf isn't mushy. If the mixture seems wet, add a few more oats.
- Press the mixture firmly into the pan so it holds its shape.
- Let it rest for 10 to 15 minutes before slicing. The longer it cools, the firmer it gets.
- You can also shape the mixture into patties or meatballs, or bake it in a muffin tin.
- Love the glaze? Make a double batch and brush the second half over the baked loaf.
- Store leftovers in an airtight container in the fridge for 4 to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 328kcal | Carbohydrates: 39g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 742mg | Potassium: 575mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2146IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 4mg
