Vegan Savory Lentil Loaf
Discover the ultimate Vegan Savory Lentil Loaf—a hearty, protein-packed alternative to traditional meatloaf that's loaded with wholesome ingredients and big on flavor. Made with tender green or brown lentils, aromatic vegetables like onions, carrots, and celery, and a delicious blend of savory spices including smoked paprika, cumin, and oregano, this plant-based loaf is both satisfying and nourishing. It’s held together with a flaxseed "egg" and finished with a tangy-sweet glaze made from ketchup, maple syrup, and apple cider vinegar for the perfect caramelized topping. Ideal as a main dish for everyday meals or holiday feasts, this vegan lentil loaf pairs beautifully with mashed potatoes or roasted vegetables. Easy to prepare and baked to perfection, this recipe is a must-try for a flavorful, healthy dinner centerpiece!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 3 cups vegetable broth
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 units celery stalks, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons soy sauce or tamari
- 2 tablespoons ketchup
- 3 quarters rolled oats
- 3 quarters breadcrumbs
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup ketchup (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 lightly grease a 9x5 inch loaf pan.
Rinse the lentils under cold water, then place them in a saucepan with the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes until tender and most of the liquid is absorbed. Drain any excess liquid and set the lentils aside to cool slightly.
In a small bowl, combine flaxseed meal with 5 tablespoons of water, stirring to mix well. Let it sit for about 5 minutes to thicken. This will act as your flax egg, helping to bind the loaf together.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until they begin to soften.
Add the minced garlic, thyme, oregano, smoked paprika, and cumin to the skillet. Sauté for another 2 minutes until fragrant.
Stir in the soy sauce and 2 tablespoons of ketchup into the vegetable mixture. Cook for 1 minute more.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, flax egg, rolled oats, breadcrumbs, salt, and pepper. Mix thoroughly using a wooden spoon or spatula.
Transfer the lentil mixture into the prepared loaf pan, pressing it down evenly to remove any air pockets.
For the glaze, mix together 1/2 cup of ketchup, maple syrup, and apple cider vinegar. Spread this glaze evenly over the top of the lentil loaf.
Bake in the preheated oven for 40-45 minutes until the loaf is firm and the glaze is slightly caramelized.
Allow the loaf to cool in the pan for at least 10 minutes before slicing. Serve warm with your favorite sides.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6219 mg | 270% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 73.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3870 mg | 82% | |
*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.
