This vegan lentil loaf is filling, nutritious, and is incredibly easy to make. It is great as a Holiday centerpiece and as a meal prep dish.
I added some veggies, oats, and mushrooms to give the lentil loaf a bit of a chewy texture. No processed meat replacements or weird ingredients. If you like to include more whole foods in your diet – this is the recipe for you.
First of all cook lentils until soft. Add a bay leaf for extra flavor. If there’s a lot of water left in the pot, drain it. A couple of tablespoons of water is fine though.
Discard the bay leaf and partially blend lentils with an immersion blender. You can also mash them with a fork if you like. Set aside to cool.
Preheat oven to 175°C (350°F). Grease a loaf pan and line it with a piece of parchment paper, letting the ends overlap.
In a small bowl whisk together 3 tablespoons of flaxseed meal and 1/2 cup of water. Set aside to thicken.
Heat oil in a large skillet over medium heat. Sauté onion until soft and translucent. Add carrot, celery, and mushrooms. Cook for 5-7 minutes, stirring occasionally. Now add garlic, rosemary, and cumin, and stir for a minute until fragrant.
Finally add mashed lentils, flaxseed meal, garlic and onion powder, oats, breadcrumbs, ketchup, soy sauce, and black pepper. Stir well and cook for a minute. Taste for seasoning and add more salt if needed. Switch off the heat.
Transfer the lentil mixture into the loaf pan and press it slightly. Spread vegan barbecue sauce on top and place in the oven for 45-50 minutes.
Let the lentil loaf cool down in the pan for about 15 minutes. Then remove from the pan and slice. You can serve it warm or room temperature. As for the leftover slices, lightly sear them and serve with a side dish of your choice.
PrintVegan Lentil Loaf with Mushrooms and Vegetables
Easy vegan lentil loaf with mushrooms, oats, and vegetables.
- Prep Time: 10 min
- Cook Time: 1 hour 30 min
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
- Category: Main course
- Cuisine: American, Vegan
Ingredients
Scale
- 1 C dried lentils
- 1 bay leaf
- 3 tbsp flaxseed meal
- 1/2 C water
- 1 medium onion, diced
- 1 small carrot, small dice
- 1 celery stalk, diced
- 150g mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 tsp finely chopped fresh rosemary
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 C quick oats
- 1/2 C breadcrumbs
- 3 tbsp ketchup
- 2 tbsp soy sauce
- salt and black pepper to taste
- 1/3 C vegan bbq sauce
- oil for cooking
Instructions
- First of all cook lentils until soft. Add a bay leaf for extra flavor. If there’s a lot of water left in the pot, drain it. A couple of tablespoons of water is fine though. Discard the bay leaf and partially blend lentils with an immersion blender. You can also mash them with a fork if you like. Set aside to cool.
- Preheat oven to 175°C (350°F). Grease a loaf pan and line it with a piece of parchment paper, letting the ends overlap.
- In a small bowl whisk together 3 tablespoons of flaxseed meal and 1/2 cup of water. Set aside to thicken.
- Heat oil in a large skillet over medium heat. Sauté onion until soft and translucent. Add carrot, celery, and mushrooms. Cook for 5-7 minutes, stirring occasionally. Now add garlic, rosemary, and cumin, and stir for a minute until fragrant.
- Finally add mashed lentils, flaxseed meal, garlic and onion powder, oats, breadcrumbs, ketchup, soy sauce, and black pepper. Stir well and cook for a minute. Taste for seasoning and add more salt if needed. Switch off the heat.
- Transfer the lentil mixture into the loaf pan and press it slightly. Spread vegan barbecue sauce on top and place in the oven for 45-50 minutes.
- Let the lentil loaf cool down in the pan for about 15 minutes. Then remove from the pan and slice. You can serve it warm or room temperature. As for the leftover slices, lightly sear them and serve with a side dish of your choice.
Nutrition
- Serving Size: 1 slice
- Calories: 227
- Sugar: 6.5g
- Sodium: 467mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Carbohydrates: 36.9g
- Fiber: 11.1g
- Protein: 10.9g
- Cholesterol: 0mg
