Worth the wait lentil loaf!

I had a client request for a lentil loaf and the first thought in my head was, "NOoooooooooooo!!!!!" I find that making vegan bakes take a lot of time and effort and sometimes don't always work out in flavour. With this recipe that I tinkered with to get it right, is the perfect thing to replace your regular meatloaf you've been making.

Here's the recipe:

1 cup dry lentils (use green/brown)

2 1/2 cups vegetable broth

3 tablespoons flaxseed meal (ground flaxseeds)

1/3 cup water

2 tablespoons olive oil

3 garlic cloves, minced

1 small onion, finely diced

1 small red bell pepper, finely diced

1 carrot, finely diced or grated

1 celery stalk, finely diced

1 hot pepper, finely diced *can omit - (serrano, jalapeno, thai would all work well here)

3/4 cup oats

1/2 cup flour (any type will work)

1 heaping teaspoon dried thyme

1/2 heaping teaspoon cumin, optional

1/2 teaspoon each garlic powder

1/4 – 1/2 teaspoon ground chipotle pepper, optional

cracked pepper & sea salt to taste


3 tablespoons organic ketchup

1 tablespoon balsamic vinegar

1 tablespoon pure maple syrup

Cook the lentils:

In a large pot, add the broth and lentils, bring to a boil and let cook for 35-40 mintues

* you can use canned lentils, but cooking them yourself will change the texture of the entire loaf

Prepare the vegetables:

While the lentils are cooking, dice all of your vegetables.

To a hot pan, heat the oil and add in all the vegetables, stir together and add in the spices. Sautee for 15-20 minutes until cooked.

Make your flax egg and put aside.

Make the glaze and put aside.

When the lentils are done cooking, completely drain and let air dry in the sieve. Then add the lentils to the pan with your veggies and mash with a potato masher. Add in the oats, flour and flax egg; mix to combine.

Place in a loaf pan and top with the glaze. Put in a preheated 350 degree oven and bake for 40 minutes.

Serve up with some steamed broccoli, asparagus or mashed cauliflower and ENJOY!!!



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