Description
A hearty and comforting vegan lentil loaf packed with protein-rich lentils, tender vegetables, and aromatic herbs, finished with a tangy ketchup glaze. Perfect as a holiday centerpiece or cozy weeknight dinner.
Ingredients
Scale
- 1 ½ cups cooked green or brown lentils (about ¾ cup dry)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 large carrot, grated
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 cup rolled oats
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- ½ cup ketchup (divided)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat Your Equipment: Heat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- Combine Ingredients: Sauté onion, carrot, celery, and garlic in olive oil until softened. Mash half of the lentils in a large bowl, then add sautéed vegetables, oats, flax mixture, tomato paste, soy sauce, half the ketchup, thyme, oregano, salt, and pepper. Mix well.
- Prepare Your Cooking Vessel: Ensure loaf pan is lined and lightly greased if needed.
- Assemble the Dish: Press mixture firmly into loaf pan, smoothing the top.
- Cook to Perfection: Bake uncovered for 40–45 minutes.
- Finishing Touches: Spread remaining ketchup over top and bake another 10 minutes.
- Serve and Enjoy: Let loaf rest 10 minutes before slicing. Serve warm.
Notes
- Don’t over-mash the lentils, leaving some whole adds texture.
- Let the loaf cool before slicing to prevent crumbling.
- Add smoked paprika for a subtle smoky depth.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan lentil loaf, plant-based meatloaf, vegan dinner, holiday vegan recipe, lentil loaf with glaze