Lentil Carrot Loaf
Meet your new favorite meatless main dish: Lentil Carrot Loaf, a wholesome and satisfying plant-based twist on the classic comfort food. Packed with protein-rich green or brown lentils, sweet grated carrots, and hearty rolled oats, this vegan loaf is bound together with a flaxseed mixture for a completely egg-free and dairy-free delight. Infused with the bold flavors of tomato paste, soy sauce, paprika, thyme, and cumin, this recipe delivers a rich, savory taste in every bite. Perfectly baked to a golden brown, it’s ideal for weeknight dinners or as a centerpiece for special holiday meals. Serve it warm with your favorite sauce or gravy for a comforting dish that’s as nourishing as it is delicious. This high-protein vegan recipe is easy to prepare, offering a balance of flavor, texture, and nutrition in just over an hour. Whether you’re catering to a vegan crowd or simply looking to incorporate more plant-based meals into your diet, the Lentil Carrot Loaf is sure to impress!
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 3 cups Water
- 2 medium, grated Carrots
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 cup Rolled oats
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flaxseed mixture)
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Rinse the lentils under cold water and place them in a medium-sized pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until tender. Drain any excess water and let cool slightly.
While the lentils cook, prepare the flaxseed mixture by combining ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it forms a gel-like consistency.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated carrots, and cook for an additional 3-4 minutes until fragrant.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, and the prepared flaxseed mixture.
Add the tomato paste, soy sauce, paprika, dried thyme, ground cumin, salt, and black pepper. Use a potato masher or a fork to lightly mash the mixture, leaving some texture intact.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is firm and lightly browned.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm, optionally with your preferred sauce or gravy.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 21.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
