Lentil Loaf
This hearty vegan lentil loaf is flavorful, moist, and actually holds together when sliced. It is made with pantry staples and a few fresh seasonal veggies, so it comes together easily. Made with brown lentils and walnuts, this vegan meatloaf is packed with plant-based protein. It’s the perfect entrée for Thanksgiving, Sunday night dinner, or even meal prep.
Servings: 8 Servings
Calories: 371kcal
Ingredients
- 1 1/2 cups dry brown lentils washed
- 3 1/4 cups of water + vegetable bouillon
- 2 tablespoons avocado oil or 1/4 cup water for oil-free
- 1 medium yellow onion finely diced
- 1 carrot finely diced or grated
- 2 celery ribs finely diced
- 5 garlic cloves minced
- 1 tablespoon fresh rosemary diced
- 1 teaspoon dried thyme
- 1 1/2 cups raw walnuts
- 2 tablespoons ground flaxseed
- 1/2 cup oat flour
- 1/2 cup marinara sauce
- 1/2 teaspoon pink salt* to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup ketchup for topping + more for serving
Instructions
- Preheat oven to 350°F/175°C, spray a loaf pan with oil and line it with parchment paper. (Spraying it with oil first will help keep the parchment paper in place.)
- Add brown lentils, water, and vegetable bouillon to a small saucepan and bring to a boil. Turn down to low heat, cover with a lid, and simmer for about 20 minutes (until lentils are almost fully cooked). Be sure to stir every few minutes, especially towards the end so that the lentils don’t burn or stick to the pot. Most of the liquid should be absorbed. (Any remaining liquid will be added to the loaf mixture along with the cooked lentils.)
- Heat oil in a skillet over medium heat. Add in onion, carrot, and celery. Sauté for 5-6 minutes (until the onions are semi-translucent). Then add in garlic, rosemary, and thyme. Sauté for another 1-2 minutes until the garlic and herbs are fragrant.
- Add walnuts to a food processor and pulse until they resemble almond meal. (If some slightly larger pieces remain, that is okay.)
- Pour cooked lentils, processed walnuts, and sautéed veggies into a mixing bowl. Add ground flax, oat flour, marinara sauce, salt, and pepper and stir thoroughly with a wooden spoon or rubber spatula.
- Scoop lentil loaf mixture into prepared loaf pan. Press the mixture firmly into the loaf pan, making sure to fill the corners and smooth the top. Spread ketchup over top with a basting brush and bake for 50-60 minutes.
- Remove from the oven and let rest in the pan for 15-20 minutes before slicing. Serve with extra ketchup for dipping or drizzling and fresh herbs if desired.
Notes
Salt: The amount of salt needed will depend a lot on what type of veggie broth or bouillon you used. So, before adding any salt to the lentil loaf mixture, taste it first.
Storage Tips
Usually I am all for storing leftovers in glass containers in the fridge since storing food in glass keeps it fresh longer. That said, for this recipe, I just store the leftovers in the loaf pan, covered with aluminum foil, in the fridge for 2-3 days. If you plan to store leftovers for longer, then I would recommend cutting the loaf into single-serving pieces and storing them in a glass container in the fridge for up to 4-5 days.
Usually I am all for storing leftovers in glass containers in the fridge since storing food in glass keeps it fresh longer. That said, for this recipe, I just store the leftovers in the loaf pan, covered with aluminum foil, in the fridge for 2-3 days. If you plan to store leftovers for longer, then I would recommend cutting the loaf into single-serving pieces and storing them in a glass container in the fridge for up to 4-5 days.
Nutrition
Calories: 371kcal | Carbohydrates: 37g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 608mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg
