Vegan Lentil Loaf

4.94 stars (30 reviews)

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

Prep Time20

Cook Time1

Total Time1 20

Servings: slices

Ingredients

For the lentils

⅔ cup green or brown lentils uncooked
¼ cup quinoa uncooked
1 cup low sodium vegetable broth
¾ cup water

Remaining ingredients

1 small onion diced (about ½ cup)
1-2 celery stalks finely chopped (about ⅓ cup)
1 medium carrot grated (about ⅔ cup)
½ cup breadcrumbs use gluten-free breadcrumbs if needed
2 Tablespoon ground flaxseed
2 Tablespoons nutritional yeast
2 Tablespoons ketchup
1 Tablespoon coconut aminos
1 Tablespoon tahini
1 teaspoon dried thyme
1 teaspoon dried oregano
½ to 1 teaspoon Himalayan pink salt or to taste
¾ teaspoon garlic powder
⅛ teaspoon ground fennel seed
pepper to taste

Glaze Topping

3 Tablespoons ketchup
1 Tablespoon BBQ sauce
2 teaspoons maple syrup or agave nectar

Instructions

Prepare and cook the lentils & quinoa: Start by rinsing the lentils and quinoa. Drain them well and discard the water. Pour the broth and fresh water 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 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 ½ 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 ingredients to the lentils. Mix until everything is well combined.
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 ingredients. Top the lentil loaf with the glaze.
Bake: Cover and bake at 375ºF for 30 minutes. Uncover and bake for another 10 minutes.
Store any leftovers covered in the refrigerator for 3-4 days.

Notes

Pan size: An 8x4-inch loaf pan is the perfect size for this recipe.
Salt: The added salt is based on the low sodium vegetable broth and the coconut aminos from Trader Joe's (which is sweet rather than salty). Adjust the salt to taste according to your broth and coconut aminos (soy sauce or tamari). Use less if your aminos and broth are salty already. You can always mix in more salt if needed.
Gluten-Free: Use gluten-free bread crumbs for a GF lentil loaf.
Cooking lentils: Be sure to cook down the liquid all the way. Any excess moisture can cause a mushy lentil loaf.
Mashing the lentils: Don’t over-mash the lentils. You want some chunks for texture.
To prepare the pan: Lay a sheet of parchment paper across the bottom and over the sides of the loaf pan. The lentil loaf can easily be removed from the pan by lifting it out with the side flaps.

Nutrition

Course: Main Dishes

Cuisine: American

Author: Marlena Luna