Vegan Lentil Loaf

Name: Vegan Lentil Loaf
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g brown lentils (dried, rinsed); 480 ml water (for cooking lentils); 1 tbsp olive oil; 1 pcs onion (medium, finely diced); 4 pcs garlic (cloves, minced); 1 pcs carrot (medium, finely grated); 1 pcs celery (stalk, finely diced); 100 g rolled oats (use certified gluten-free if needed); 2 tbsp tomato paste; 1 tbsp soy sauce; 1 tbsp ground flaxseed (mixed with water to create flax egg); 1 tsp smoked paprika; 0.5 tsp dried thyme; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp maple syrup (for glaze); 1 tsp apple cider vinegar (for glaze)

RATING

4.4/5(35)

TASTE SCORE

8/10

A hearty, savory loaf packed with tender lentils, sautéed vegetables, and oats, all bound together and baked until firm with a tangy tomato-maple glaze. Slices beautifully and delivers all the comforting satisfaction of a classic meatloaf without any animal products.

PREP

25m

COOK

55m

SERVES

100 G

361 cal

SERVINGS

METHOD · 10 STEPS

prep
Preheat the oven and prepare the pan.
Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy lifting.
boil · ~25 min
Cook the lentils.
Rinse the brown lentils well. In a saucepan, combine lentils with 480 ml water. Bring to a boil, then reduce heat and simmer until lentils are tender and water is absorbed, about 20-25 minutes. Set aside to cool slightly.
TIPCook the lentils until they are just tender enough to mash easily but not mushy. They should hold their shape slightly.
saute · ~12 min
Sauté the vegetables.
1.Heat olive oil in a skillet over medium heat.
2.Add diced onion and sauté until translucent and golden, about 5-7 minutes.
3.Add minced garlic and cook until fragrant, about 1 minute.
4.Stir in grated carrot and diced celery, cooking for another 3-4 minutes until softened.
mix · ~5 min
Make the flax egg and mash the lentils.
In a small bowl, mix the ground flaxseed with 3 tablespoons of water and set aside for 5 minutes to thicken into a gel. In a large mixing bowl, add the cooked lentils and mash roughly with a fork until about half are broken down, leaving some whole for texture.
TIPTexture is key for a good loaf. A mix of mashed and whole lentils gives the best bite. Don't puree them.
mix · ~5 min
Combine all loaf ingredients.
1.To the bowl with the mashed lentils, add the sautéed vegetables, rolled oats, 2 tablespoons of tomato paste, soy sauce, flax egg, smoked paprika, dried thyme, black pepper, and salt.
2.Mix everything together firmly until well combined. The mixture should hold together when pressed.
3.Taste and adjust seasoning if desired.
assemble · ~2 min
Press the mixture into the loaf pan.
Transfer the lentil mixture to the prepared loaf pan. Press it down firmly and evenly using the back of a spoon or spatula, ensuring no air pockets remain on the edges.
mix · ~1 min
Make the glaze.
In a small bowl, whisk together 2 tablespoons of tomato paste, maple syrup, and apple cider vinegar until smooth.
bake · ~45 min
Glaze and bake the loaf.
Spread the glaze evenly over the top of the lentil loaf. Bake in the preheated oven for 40-45 minutes, until the top looks slightly caramelized and the loaf feels firm to the touch in the center.
TIPIf the loaf is browning too quickly, tent it loosely with foil for the last 10 minutes.
rest · ~15 min
Let the loaf rest before slicing.
Remove the loaf from the oven and let it cool in the pan for at least 10-15 minutes. This allows the loaf to set and makes slicing much easier. Use the parchment paper overhang to lift it out.
TIPDon't skip the rest. Slicing a hot lentil loaf straight from the oven will cause it to crumble.
serve
Slice and serve.
Slice the loaf into thick pieces and serve with roasted vegetables or a fresh green salad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook lentils until just tender but not mushy so they hold their shape slightly in the loaf.
2
Press the mixture firmly into the pan to eliminate air pockets for a dense, sliceable loaf.
3
Let the loaf rest at least 15 minutes before slicing to prevent crumbling.
4
If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
5
Use certified gluten-free oats if you need the dish to be gluten-free.
6
For easier slicing, chill the loaf in the fridge for 30 minutes after the initial rest.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

Substitute rolled oats with certified gluten-free oats to make this dish entirely gluten-free while maintaining the same texture and binding.

Nutty & Seedy

Add 2 tablespoons of sunflower seeds and 2 tablespoons of finely chopped walnuts for extra crunch and a nutty depth that complements the lentils.

Smoky BBQ

Replace the maple syrup in the glaze with 1 tablespoon of molasses and add 1/2 teaspoon of chipotle powder for a smoky, spicy-sweet BBQ-style loaf.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant-Based Protein

Brown lentils and rolled oats provide a substantial amount of protein per serving, supporting muscle repair and satiety without animal products.

✓

Rich in Dietary Fiber

Lentils, oats, carrots, and celery contribute a significant amount of soluble and insoluble fiber, promoting healthy digestion and steady blood sugar levels.

✓

Packed with Micronutrients

Carrots provide beta-carotene (vitamin A) for eye health, while lentils are a good source of iron and folate, essential for energy and red blood cell production.

QUESTIONS?

Frequently asked questions

Brown lentils are best because they hold their shape when cooked. Red lentils turn mushy, and green lentils are firmer and may require a longer cooking time, altering the texture.

PAIRS WELL WITH