Vegan Lentil Loaf or Vegan Meatloaf is one of the best Vegetarian main entrees that you can make during the holidays. Instead of meat, we've used lentils to make this.
1cuprolled oatscan be replaced with vegan beadcrumbs like Panko
1cupoat flourcan be replaced with almond flour
2Tablespoonground flaxseedscan be replaced with chia egg ( 1 tablespoon chia + 2 tablespoon water)
½cupchopped walnutscan be replaced with pecan nuts or almonds
For Glaze
3TablespoonsTomato Ketchupcan be replaced with tomato paste
1TeaspoonBalsamic Vinegarcan be replaced with Apple Cider Vinegar
2TablespoonsPure Maple Syrupcan be replaced with agave
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INSTRUCTIONS
In a pot boil some water with salt. Add lentils and cook until there is no water left. Allow this to cool down.
In a baking sheet place chopped walnuts. toast it in a preheated oven at 375 degree F for 8-10 minutes until toasty. Allow it to cool down completely.
In a skillet heat olive oil. Add onions, carrots, bell pepper, garlic, and ginger. Saute until onions are soft. Add smoked paprika, salt, ground cumin, italian seasoning, and red pepper flakes. Saute the veggies and spices until completely cooked.
Now add cooked lentils back into the skillet. Toss lightly. turn off the heat. Allow this mixture to cool down completely.
Pulse in a food processor. Make sure it is chunky and not completely pulversized.
Grease a loaf pan with oil. Line it with parchment paper with sides hanging out. Spoon your filling into a baking dish.
Make glaze by combining tomato ketchup, balsamic vinegar, and pure maple syrup. Stir lightly and pour it on the lentil loaf.
Bake lentil meatloaf in a preheated oven at 375 F for 30-32 minutes.
Video
Notes
Dry Lentil: If using cooked lentils keep in mind that 1 1/2 cup of cooked lentils is equal to 1/2 cup of dry lentils.Cooking Lentils: Cook lentils until there is no water remaining. Do not add too much water or else it would take you a long time to cook it. Too Much water: If you add too much water while cooking lentils your lentil loaf will become soggy.Pulse: Pulse this in the food processor until it is chunky and not completely pulverized.Cool Down: Cool down your loaf cake completely before cutting it into slices.Parchment Paper: Do not forget to line your baking pan with parchment paper.Make-ahead Instructions:Prepare the filling. Keep it in a baking pan. Cover with plastic wrap and refrigerate for 2-days.Storage:You can store your vegan lentil loaf in the refrigerator for 5-6 days. You can freeze it as well. But make sure you cover it with plastic wrap before doing so. You can freeze this for up to 2-months.
Nutrition
Nutrition Facts
Vegan Lentil Loaf Recipe
Amount Per Serving
Calories 179
* Percent Daily Values are based on a 2000 calorie diet.
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