Lentil Oat Loaf
Hearty, wholesome, and packed with plant-based goodness, this Lentil Oat Loaf is the perfect centerpiece for a nourishing meal. Made with protein-rich lentils, fiber-packed rolled oats, and a medley of sautéed vegetables, this vegan loaf offers a satisfying, hearty texture without any meat. A savory blend of tomato paste, soy sauce, smoked paprika, and thyme infuses it with rich, comforting flavors, while a sweet and tangy ketchup glaze adds an irresistible finishing touch. Perfect for weeknight dinners or a cozy Sunday meal, this easy-to-make recipe is both nutritious and crowd-pleasing. Serve it with mashed potatoes and roasted veggies for a filling vegan feast!
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Recipe Information
Ingredients
- 1 cup Brown or green lentils (dried)
- 3 cups Water
- 1 cup Old-fashioned rolled oats
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flax egg)
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, grated
- 1 Celery stalk, finely diced
- 3 Garlic cloves, minced
- 1 tablespoon Olive oil
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Ketchup (for topping)
- 1 teaspoon Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a 9x5-inch loaf pan with parchment paper or grease it lightly with oil.
Rinse the lentils under cold water. Add them to a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes until the lentils are soft but not mushy. Drain any excess water and let them cool slightly.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water to make a flax egg. Let it sit for about 5 minutes until it thickens.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, grated carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for 1 more minute.
Stir in the tomato paste, soy sauce, dried thyme, smoked paprika, salt, and black pepper. Cook for another 2 minutes to toast the spices and combine the flavors. Remove from heat.
In a food processor or large mixing bowl, combine the cooked lentils and sautéed vegetable mixture. If using a food processor, pulse 8-10 times until partially mashed but still textured. If mixing by hand, use a potato masher or fork.
Transfer the mixture to a large bowl (if not already in one). Add the rolled oats and flax egg. Mix thoroughly until everything is well combined.
Press the mixture firmly and evenly into the prepared loaf pan.
In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 45-50 minutes until the loaf is firm and the glaze is slightly caramelized.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Carefully remove from the pan using the parchment paper or a spatula and let it cool another 5 minutes on a cutting board.
Slice and serve warm. Pair with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 37.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3256 mg | 69% | |
*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.
