Vegan Lentil Loaf
I’ve been working on this lentil loaf recipe for weeks and am so excited to finally share it with you. This veggie lentil loaf is hearty and has those cozy flavors I remember from when my mom made meatloaf when I was a kid. If you’re ready to move away from light summery salads, this is a great place to start. I’m not going there yet, but you may want to pin this recipe for Thanksgiving. Just saying.
This recipe developed in a funny way. One night a few months ago, my family was having dinner at one of our favorite local Italian restaurants. My littlest love started having a hard time and went on a little walk with Yummy Hubby. They strolled past a diner and came back to our table excitedly chatting about “Meatloaf Mondays” at the diner. As you can imagine, I immediately began dreaming up ways to make a meatless Meatloaf Monday at home. I tried a vegetarian lentil meatloaf recipe but it was just too mushy, and I wanted to get rid of the dairy. After about 5 tries, I’ve gotten the lentil loaf down.
VEGAN LENTIL LOAF
TOTAL TIME: 1 HOUR
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
This easy veggie filled lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.
INGREDIENTS:
- 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren’t too wet from cooking.)
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced red bell pepper
- 1 ¼ cup diced crimini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon bbq sauce
- 2 tablespoons flax meal
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup quick oats
- ½ cup breadcrumbs
- 3 bell peppers, halved and seeded (optional)
- 1/3 cup ketchup
- pinch brown or coconut sugar
DIRECTIONS:
Full Recipes>>Vegan Lentil Loaf