Description
This veggie-loaded vegan lentil loaf is the perfect meatloaf alternative for your holiday table or weeknight dinner! Easy to make and super nourishing.
Ingredients
Scale
- 1 1/2 cups dry brown lentils (cooked in either 3 cups of water or vegetable broth)
- 1/2 cup oats or oat flour or gluten free 1:1 baking flour or all purpose flour
- 4–5 garlic cloves, minced
- 1 cup diced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp vegan butter or olive oil
- 1/4 cup fresh rosemary
- 1/4 cup fresh thyme
- 1/2 cup marinara sauce or ketchup
- 1 tbsp soy sauce or coconut aminos
- 1 tsp sea salt
- 1/4 cup marinara sauce or ketchup, for topping
Instructions
- Prep: Preheat the oven to 375F and line a 9″ loaf pan with parchment paper.
- Cook: Bring the water or veggie broth to a boil, then add in the lentils. Cook them covered for 4-5 minutes, then turn off heat, and let the lentils sit covered for another 3-4 minutes. Drain the liquid.
- Make the lentil puree: In a food processor, pulse the cooked lentils until they become a puree. Add in the oat flour, soy sauce, ketchup or marinara, and sea salt, and pulse again until smooth. Set that aside while you prepare the onions and carrots.
- Make the carrot and onion mixture: In a medium skillet or pan, heat 1 tbsp coconut or olive oil on medium heat and add in the minced garlic, and onions, cooking until the garlic is fragrant and the onions are translucent. Add in the carrots and celery, and cover to cook on medium-low heat for 3-5 minutes, or until the carrots are tender. Add in the thyme and rosemary, and sauté for 2-3 minutes until fragrant. Remove from heat.
- Finish the lentil loaf: Combine the pureed lentils and cooked carrot and celery mixture in the pan. Mix until thoroughly combined. Pour the lentil loaf batter into the loaf pan and smooth along the edges of the pan. Top with 1/4 cup of marinara sauce or ketchup.
- Bake: Place the loaf pan into the oven to bake for 45-50 hour. Remove from the oven and let cool for 10 minutes before removing the lentil loaf from the pan.
- Serve: Serve warm! Slice and enjoy. Store any leftovers in an airtight container of up to 4 days in the fridge.
Equipment
Buy Now → Notes
Gluten free: If you’re not gluten free, you can swap in all purpose flour.
Please read blog post for full instructions!
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 3.8 g
- Sodium: 154 mg
- Fat: 4.7 g
- Carbohydrates: 27.9 g
- Protein: 9.2 g
- Cholesterol: 0.3 mg