Looking for a hearty, protein-packed meal that’ll satisfy even the most dedicated meat-lovers? This Vegan Lentil Loaf is a game-changer. I’ve perfected this recipe to create a deliciously firm, flavorful loaf that’s nothing like those mushy versions you might have tried before. Packed with nutritious lentils, fresh vegetables, and aromatic herbs, it’s the perfect centerpiece for any dinner table.
Ingredients
- 2 cups cooked green or brown lentils
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup rolled oats
- 1/2 cup ground flaxseed
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
- Add garlic and cook for another minute until fragrant.
- In a large bowl, mash the cooked lentils, leaving some whole for texture.
- Add the sautéed vegetables, oats, flaxseed, tomato paste, soy sauce, and all seasonings to the lentils.
- Mix thoroughly until everything is well combined. The mixture should hold together when pressed.
- Press the mixture firmly into your prepared loaf pan.
- Bake for 45-50 minutes until the top is golden brown and edges are crispy.
- Let cool for 10 minutes before slicing.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Recipe Notes
Here are some crucial tips to ensure your lentil loaf turns out perfect:
- Make sure your lentils aren’t overcooked – they should be tender but not mushy
- Dice your vegetables finely and uniformly for even cooking
- Don’t skip pressing the mixture firmly into the pan – this helps it hold together
- If the mixture seems too wet, add more oats; if too dry, add a splash of vegetable broth
- Let the loaf rest before slicing to prevent crumbling
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- This loaf freezes beautifully – wrap individual slices for easy reheating
This Vegan Lentil Loaf makes an excellent meal prep option and tastes even better the next day. Serve it with your favorite gravy, mashed potatoes, and roasted vegetables for a complete, satisfying meal that’ll please everyone at your table, vegan or not.
Vegan Lentil Loaf
Ingredients
- 2 cups cooked green or brown lentils
- 1 medium onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 1 cup rolled oats
- 1/2 cup ground flaxseed
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes).
- Add garlic and cook for another minute until fragrant.
- In a large bowl, mash the cooked lentils, leaving some whole for texture.
- Add the sautéed vegetables, oats, flaxseed, tomato paste, soy sauce, and all seasonings to the lentils.
- Mix thoroughly until everything is well combined. The mixture should hold together when pressed.
- Press the mixture firmly into your prepared loaf pan.
- Bake for 45-50 minutes until the top is golden brown and edges are crispy.
- Let cool for 10 minutes before slicing.