This recipe has been in my archive for a year already. So I have tested this vegan lentil loaf recipe many times and it’s a fool-proof delicious recipe. Exactly what we need during the holiday season.
Lentil loaf recipes are my favorite for this time of the year since they are not only delicious, but also hearty and satiating. When cooking for the holiday season I find it important that a recipe is not only comforting, but also flavorful and satiating.
This would make a perfect main dish for holiday gatherings or hosting a group of mixed eaters – so plant-based foodies and meat-eaters. They will all love this loaf! It’s also ideal for making in advance and reheating throughout the week for quick meals on the go or for the best leftover lunch ever.
Speaking of quick weekday meals. Did you get a copy of my e-cookbook ‘’The Green Bowl’’?
How to make a vegan lentil loaf?
This vegan lentil loaf is not just a mixture of lentils. It’s loaded with all the best flavors to make this lentil loaf irresistibly good.
This loaf is packed with flavor, and made with lentils, sweet potato, carrots, celery and the right amount and variety of herbs and spices. It ‘s also vegan, gluten-free and oil-free.
There is a difference between a lentil loaf that is too mushy and a loaf that is just way too dry and thick. Maybe it’s a personal preference, but this recipe is a combination of both. This lentil loaf is not too thick and dry, and is perfectly moist.
In case you wonder how this loaf binds; it’s the magic of flax seeds again. Instead of using flour to bind the loaf, I used flax seeds. The good thing about that is that the loaf will not be too dry and heavy.
The result is a semi-crispy outside and the inside is soft and lightly textured (this depends on how much you blend the ingredients). It’s so crazy delicious!
This lentil loaf is full with lentils (of course), vegetables, such as celery, but also (fresh) herbs and spices for that punch of flavor.
This is one of those recipes that you’ll be like: ”wow did I just make this?” And did I just make this totally gluten- and oil-free too? Yes, you did!
Christmas, Thanksgiving, New Year’s Eve or a birthday in December (like mine)? Do yourself and your loved ones a favor and make this lentil loaf. Or be a badass and don’t let anyone tell you when you should eat something and just make this recipe whenever you feel like it.
I hope you will love this vegan lentil loaf, it’s:
- Contains plant-based protein
- All the healthy fiber
- Easy to make
- No complicated ingredients
- Satisfying and satiating
- Full with flavor and so delicious
- You can decide how textured the inside of the loaf will be, The more you blend the mixture the more soft and mushy the inside will be.
- When you use precooked lentils (like I normally do for an easy fast recipe), rinse and drain the lentils very well. The more moist the lentils are, the more mushy your loaf will be. Also, keep in mind that the other ingredients will release moisture as well.
I hope you’ll enjoy this vegan lentil loaf as much as I do. If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to tag a photo #thegreencreator + @thegreencreator on Instagram or Facebook so I can see your creation in action.
Want to save this recipe for later? Pin the recipe to your Pinterest boards:
It’s surprising how easy to make and hearty this vegan lentil loaf recipe is. This comforting loaf is everything you are looking for in a vegan loaf. This loaf is tender, moist, and full of beautiful savory flavors that combine so perfectly well with the sweet ketchup glaze. You don’t need a lot of ingredients, and it’s gluten-free and oil-free.
for the lentil loaf:
- 1.5 teaspoon flax meal (ground up flax seed) or 2 teaspoons flax seeds
- 4 teaspoons warm water
- 1 onion (155 gram), diced
- 2–3 garlic cloves
- 1 small sweet potato or half a large sweet potato (200 gram) , diced
- 1 carrot or 2 small carrots (100 gram)
- 2 stalks diced celery (150 gram)
- 3 cups (450 gram) cooked lentils*
- 2 tablespoons fresh parsley
- 3 tablespoons nutritional yeast*
- 5 teaspoons pure tomato paste/puree (not ketchup)
- 2 teaspoons tamari*
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon each of dried: rosemary, oregano, ginger, marjoram
- dash ground black pepper
- 1 cup (100 gr) rolled oats
*75 gram (2 to 3 oz) uncooked lentils = approximately 1 cup cooked. When you are using dry lentils for this recipe, you don’t need to soak them before cooking, but rinse the lentils well. Cook one part of lentils to three parts of water for 40 minutes or until tender.
for the glaze:
- 1/2 cup (112 gram) pure tomato paste/puree (not ketchup)
- 1 tablespoon date syrup or maple- or coconut syrup, adjust to taste
- 1 teaspoon mild mustard
- 1 teaspoon apple cider vinegar
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the flax seeds and water and set aside to create a ”flax egg”.
In a small bowl, mix together the glaze ingredients and set aside.
Heat a pan over medium heat. When using no oil, use a non-stick pan or make sure to add enough water to prevent the vegetables from burning.
Sauté the diced onion, garlic, celery, carrots and sweet potato over medium-high heat until tender (5-10 minutes), stir occasionally. During the last 2 minutes add in the dried herbs and spices. Remove from heat.
Pour the cooked vegetables into a food processor with the cooked lentils, oats, tomato paste, tamari, nutritional yeast, flax egg and fresh parsley.
Process and pulse a few times until the ingredients are combined, but not completely pureed, so you will still have a semi-chunky texture.
Cover a baking loaf pan with parchment paper and place the mixture in the baking loaf pan.
Cover the loaf with the ketchup glaze, then bake for 30-40 minutes in the oven at 350°F (175°C).
The loaf is done when a fork comes out clean.
Let it cool for 5 minutes before carefully slicing. It is better to let is sit for 30 minutes.
- You could substitute tamari for liquid aminos or soy sauce (this is not gluten-free)
- Any leftovers can be stored in the fridge (covered) and will last for up to 5 days.
- You can also make this loaf the day before and bake right before serving OR After baking you could (even better) let it sit overnight. Just reheat the loaf in the oven just before you slice it, in order to serve it warm.
- I have no experience with freezing this loaf.
Keywords: lentils, loaf, holiday, thanksgiving, christmas, main, dish, side, recipe