Description
This Vegan Lentil Loaf is a hearty, flavorful plant-based dish perfect for a comforting main course. Made with a blend of cooked lentils, walnuts, vegetables, and warming spices, it’s topped with a sweet and tangy ketchup glaze. Easy to prepare and bake, this loaf is an excellent alternative to traditional meatloaf, suitable for vegans and those seeking a nutritious, satisfying meal.
Ingredients
Scale
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces mushrooms, chopped small
- 1 medium sized carrot, peeled and diced small
Main Loaf Ingredients
- 1 1/2 cups raw walnuts
- 2 cups cooked green or brown lentils
- 2 tablespoons ground flaxseeds
- 2 tablespoons ketchup
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon salt, or more to taste
- 1 teaspoon dried thyme
- 1/2-3/4 cup breadcrumbs
Topping
- 1/2 cup ketchup
- 1 tablespoon pure maple syrup
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line a standard loaf pan with parchment paper to ensure easy removal of the loaf later.
- Sauté Vegetables: Heat a large pan over medium heat and add olive oil. Once hot, add diced onions, mushrooms, and carrots. Cook, stirring frequently, for about 5 minutes until vegetables soften and mushrooms release their juices. Remove from heat and set aside to cool.
- Process Walnuts and Lentils: In a food processor, pulse walnuts a few times until they are in small pieces but not ground to powder. Add the cooked lentils and pulse a few more times to combine without mashing fully.
- Mix Loaf Ingredients: Transfer the walnut and lentil mixture to a large bowl. Add the cooked vegetables, ground flaxseeds, ketchup, vegan Worcestershire sauce, salt, and dried thyme. Mix thoroughly with a wooden spoon. Stir in 1/2 cup of breadcrumbs and fold gently. Add remaining breadcrumbs if the mixture feels too wet. If it’s crumbly, incorporate a few tablespoons of water to achieve the right consistency.
- Assemble Loaf: Transfer the mixture into the prepared loaf pan. Press firmly and evenly. Cover the pan with aluminum foil.
- Bake Covered: Bake for 30 minutes with the foil cover to allow the loaf to set and cook through.
- Prepare Topping: In a small bowl, stir together the ketchup, maple syrup, and vegan Worcestershire sauce to create the glaze.
- Add Topping and Finish Baking: After the initial 30 minutes, remove the foil. Spread the ketchup glaze evenly over the top of the loaf. Bake uncovered for an additional 10 minutes to caramelize the topping.
- Cool and Serve: Let the loaf cool in the pan for about 15-20 minutes to firm up, then slice and serve. Enjoy your vegan lentil loaf!
Notes
- Prefer using pre-cooked lentils for less mushiness and faster preparation; available at some stores like Trader Joe’s.
- If you don’t have a food processor, finely chop walnuts with a knife and mash lentils with a potato masher.
- Topping variations: try vegan gravy instead of the ketchup glaze for a different flavor.
- Make ahead: The uncooked loaf mixture can be refrigerated, covered, up to two days before baking.
- To make gluten free, substitute gluten free breadcrumbs or quick oats in place of regular breadcrumbs.
- Storing leftovers: Keep covered in the refrigerator for 4-5 days, or freeze whole or sliced portions for longer storage.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
