Lentil Walnut No Meat Loaf
Hearty, satisfying, and completely plant-based, this Lentil Walnut No Meat Loaf is the perfect centerpiece for your next family dinner or special occasion. Packed with earthy lentils, toasted walnuts, and savory aromatics like onion, garlic, and celery, this vegan loaf delivers an irresistible depth of flavor and a meaty texture without any animal products. A hint of sweetness from a maple-tomato glaze adds the perfect finishing touch, creating a balance of savory and sweet in every bite. High in protein, fiber, and bursting with wholesome ingredients like flaxseed and veggies, this dish is not only delicious but also incredibly nutritious. Whether you're catering to a vegan crowd or simply looking to add a flavorful twist to your dinner menu, this no meat loaf will leave everyone at the table asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dry brown or green lentils
- 2.5 cups Vegetable broth or water
- 0.75 cup Chopped walnuts
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water (for flax egg)
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 1 medium Carrot, grated
- 1 Celery stalk, finely diced
- 3 Garlic cloves, minced
- 0.75 cup Breadcrumbs
- 0.25 cup Ketchup
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 3 tablespoons Tomato paste (for glaze)
- 2 tablespoons Maple syrup (for glaze)
- 1 teaspoon Apple cider vinegar (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
Rinse the lentils thoroughly under running water. Add them to a medium saucepan with the 2.5 cups of vegetable broth or water. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 25-30 minutes, until the lentils are soft and the water is absorbed. Drain any excess liquid if needed.
While the lentils are cooking, make the flax egg by mixing the ground flaxseeds and 5 tablespoons of water in a small bowl. Set aside for 5-10 minutes to thicken.
In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently until fragrant. Set aside to cool.
In the same skillet, heat the olive oil over medium heat. Add the diced onion, grated carrot, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
In a large mixing bowl, combine the cooked lentils, toasted walnuts, sautéed vegetables, breadcrumbs, ketchup, soy sauce, dried thyme, dried oregano, paprika, black pepper, and salt. Mix well to combine.
Blend about 1/3 of the mixture in a food processor or blender until slightly smooth, then return it to the mixing bowl and stir well. This helps the loaf hold together.
Add the flax egg to the lentil mixture and mix thoroughly.
Transfer the mixture to the prepared loaf pan and press down firmly to create an even surface.
In a small bowl, whisk together the tomato paste, maple syrup, and apple cider vinegar to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake in the preheated oven for 40-45 minutes until firm and golden on top.
Allow the loaf to cool in the pan for 10-15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 59.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3642 mg | 77% | |
*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.
