Vegetable Lentil Loaf

This easy Vegetable Lentil Loaf is even better than the classic meatloaf (and looks great in our brown temp-tations® bakeware)!  A vegan and gluten free entrée made with lentils and delicious vegetables and spices Be sure to use green or brown lentils, not red.

In general, the green and brown lentil varieties retain their shape well (some more fully than others), whereas the hulled and, most particularly, split red and yellow lentils tend to disintegrate and, therefore, are best for soups or in applications where they’ll be pureed.

Facts on Lentils

Here are some key points about lentils.

  • Lentils are an excellent natural source of folate and manganese.
  • They are an economical source of protein.
  • Evidence suggests they protect heart health.
  • Lentils are an easy-to-prepare, versatile, and nutritious ingredient.

Vegetable Lentil Loaf has become a favorite in our household, we hope you enjoy it as well.

Finally,  here is an interesting video and links to four great roasted vegetables.

Ingredients

for 4 servings

  • 2 tablespoons flax meal
  • 6 tablespoons water
  • olive oil, to taste
  • 1 carrot, diced
  • 1 stalk celery, diced
  • ½ cup (75 g) onion, diced
  • 2 cups (150 g) cremini mushroom, diced
  • 3 cloves garlic, minced
  • ½ cup (50 g) red bell pepper, diced
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • ½ teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan worcestershire
  • 2 cups (300 g) lentils, cooked
  • ¾ cup (170 g) brown rice, cooked
  • ¾ cup (75 g) quick-cook oats
  • ¼ cup (70 g) ketchup
  • 1 teaspoon maple syrup

Preparation

  1. To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
  4. Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
  5. Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
  6. Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
  7. Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
  8. In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
  9. Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
  10. To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
  11. Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
  12. Brush with the remaining glaze, then slice and serve.
  13. Enjoy!

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