Veggie Loaf
Hearty, wholesome, and packed with flavor, this Veggie Loaf is a plant-based twist on the classic comfort food. Featuring a nutritious blend of earthy lentils, sautéed vegetables, crunchy walnuts, and aromatic spices like smoked paprika and thyme, this recipe delivers a savory, satisfying bite in every slice. A flaxseed and water mixture binds everything perfectly for a moist yet firm texture, while a sweet and tangy ketchup glaze adds the perfect finishing touch. Ideal for vegans and vegetarians, this easy-to-make loaf is a crowd-pleaser and pairs beautifully with a fresh side salad or roasted vegetables. Ready in just over an hour, it's the ultimate centerpiece for weeknight dinners or holiday feasts!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 medium, grated carrot
- 2 medium, finely chopped celery stalk
- 3 minced garlic cloves
- 8 ounces, finely chopped button mushrooms
- 1.5 cups cooked lentils
- 1.25 cups breadcrumbs
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 0.75 cups, finely chopped walnuts
- 0.25 cup, chopped parsley
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons ketchup
Instructions
Preheat your oven to 375°F (190°C) and grease a standard loaf pan.
In a pan, heat the olive oil over medium heat. Sauté the onion, carrots, and celery for 5-7 minutes until softened.
Add the garlic and mushrooms to the pan, and cook for another 5 minutes until the mushrooms release their moisture.
In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to form a gel-like consistency.
Transfer the cooked vegetables to a large mixing bowl. Add the lentils, breadcrumbs, walnuts, parsley, soy sauce, tomato paste, smoked paprika, thyme, salt, and pepper. Stir well to combine.
Stir in the flaxseed mixture until evenly incorporated. The mixture should be thick and hold its shape when pressed. If it's too dry, add a tablespoon of water at a time until it reaches the right consistency.
Press the mixture firmly into the prepared loaf pan, smoothing out the top.
Spread the ketchup evenly over the top of the loaf as a glaze.
Bake in the preheated oven for 45-55 minutes, or until the loaf is firm and slightly browned on top.
Remove from the oven and allow it to cool in the pan for 10 minutes before carefully transferring to a cutting board.
Slice and serve warm. Enjoy with a side salad or roasted vegetables!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 45.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 44.0 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3625 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.
