lentil loaf

I make a lot of recipes that I never write down or take any notes on, so when someone asks me for a recipe that I’ve made for them, I usually respond with “a little of this and a little of that.”

Recently, my uncle John, who is trying out a vegan diet for the next few months (hallallejiah), texted me and said he needed the recipe for the vegan meat-loaf that I brought to his house for Easter 2 years ago. This was one of those moments I realized that I had never written it down or shared it here.

I have been busy lately with my husband’s new book that just came out, and haven’t had a lot of time to post recipes, and my newly vegan uncle wanted this recipe like yesterday. (Oh those demanding Vegans. LOL.) So the other night I made it for dinner, took down notes and some photos, and today I’m posting it for you all. Thanks, uncle John for lighting the fire under me to get it done. Where is my photo of your version? I expect it by tomorrow.

This vegan loaf recipe has all the meatloaf flavors but, in my opinion, is so much better. It’s packed with tons of vegetables and bulked up with protein from fiber-rich lentils. It’s a little more of an involved recipe, with a lot of moving parts, but it is well worth it. It makes a great main for your vegan friends coming for Easter dinner or any holiday. If my then-non-vegan uncle enjoyed this recipe so much that he wanted the recipe two years later, I am sure your guests will enjoy it too.

Enjoy!

lentil loaf

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course dinner

Ingredients

  

LENTILS

• 1 cup French lentils soaked overnight
• 1/2 cup red lentils soaked overnight
• 1 bay leaf
• 3-4 cups water

DRY INGREDIENTS

• 1 1/2 cup quick oats processed
• 1 tbsp Italian seasoning
• 1 tbsp cumin
• 1/2 tbsp thyme
• 1/2 tbsp onion powder
• salt & pepper to taste

VEGETABLE MIXTURE

• 1 tbsp neutral oil
• 1 lg white onion finely minced
• 1 tsp salt
• 2 cloves garlic finely minced
• 1 lg carrot peeled, finely chopped
• 2 celery stocks finely chopped
• 1 red pepper seeds removed, finely chopped
• 1/2 cup shiitake mushrooms finely chopped
• 2 tbsp tomato paste double concentrate
• 1 cup vegetable stock

FLAX EGG

• 3 tbsp flax ground
• 6 tbsp water

GLAZE

• 5 tbsp ketchup
• 1 1/2 tbsp nutritional yeast
• 1 tbsp maple syrup
• 1/2 tbsp balsamic vinegar

GARNISH (Optional)

• fresh Italian parsley finely chopped

Instructions

 

LENTILS

• NIGHT BEFORE. SOAK. In a medium-size bowl, cover lentils in at least 3 inches of water and soak overnight.

  RINSE. Rinse and drain.

  COOK. In a medium saucepan, combine lentils, bay leaf and 3-4 cups of water and bring to a boil. Once boiling turn heat down to simmer and let cook until lentils become soft about 25-30 minutes. 

  DRAIN. Drain set aside to cool.

DRY INGREDIENTS

• PROCESS. In a highspeed blender or food processor, process oats until fine.

  COMBINE. In a large bowl, combine processed oats, Italian seasoning, cumin, thyme, onion powder, salt & pepper and mix well. Set aside.

VEGETABLE MIXTURE

• SAUTE. Heat a large skillet with 1 tablespoon neutral oil on medium-high heat. ADD onions and a generous pinch of salt and saute until translucent about 1-2 minutes, add garlic and saute until garlic becomes fragrant. ADD. Shiitake mushrooms, carrot, celery, red pepper, tomato paste and stir to combine. ADD. Vegetable stock and turn heat to medium-low and cover. Let cook stirring occasionally until mushrooms have released their liquid, vegetables have softened and most of the cooking liquid has absorbed, about 20 minutes. Remove lid and cook a few more minutes until all liquid is absorbed. Turn off heat set aside and let cool.

FLAX EGG AND GLAZE

• Meanwhile, while the vegetables are cooking. PREHEAT. The oven to 375 degrees Fahrenheit.

  PREPARE. Flax egg and glaze.

  FLAX EGG. In a small bowl, combine ground flax and water and stir well to incorporate and let it soak for up to 15 minutes. The flax will expand and congeal. This will be our binding agent that keeps the lentil loaf intact.

  GLAZE. In a small bowl, combine ketchup, nutritional yeast, balsamic vinegar, and maple syrup. Stir well to combine.

BRING IT ALL TOGETHER

• COMBINE. In the large bowl, containing the dry ingredients add cooled lentils, vegetable mixture, and flax egg. Using your hands blend all ingredients together until well combined and dough like. This is a good time to taste and adjust seasonings.

  COOK. Transfer dough to a lightly oiled or (if removing meatloaf to put on serving dish) parchment lined meatloaf pan.

  GLAZE. Brush glaze mixture on top of the lentil loaf covering all edges of the loaf. 

  COVER & BAKE. Cover with tin foil and bake for 45 minutes. Remove tin foil and bake another 5-10 minutes uncovered.

  REMOVE. Remove from oven and let cool and rest for 15 minutes. The meatloaf will cut better.

GARNISH

• Garnish is optional. I like to add fresh Italian (flat-leaf) parsley down the middle for a burst of color and some added flavor.

SERVE.

• ENJOY!

Notes

NOTE.

1. Be sure your lentils aren’t still wet from cooking or your loaf could end up soggy.

Tried this recipe?Let us know how it was!

P.S Want to be inspired? You can get my husband’s new book here