Vegan Thanksgiving Lentil Loaf Recipe
Who said that vegans can't get in on the meatloaf fun? This recipe for a Thanksgiving lentil loaf is perfect for anyone who is looking to try something tasty and fun and a little outside of the box. Recipe developer Miriam Hahn is known for coming up with delicious recipes that are healthy and flavorful, and if we're being totally honest, she nails every single one. But we have to admit that this one takes the cake ... or the loaf.
Hahn dreamed up this fantastic lentil loaf filled with veggies and spices that tastes just as good as the real deal. "My favorite thing about this recipe is how delicious and savory it is and how it is such a great alternative for people who eat vegan!" she raves. "It is loaded with protein, fiber, and tons of vitamins and minerals. It will keep you full without the weighed-down 'full' feeling."
Keep scrolling to find out how to make this tasty dish.
Gather the ingredients for your lentil loaf
You will need to gather a few ingredients for this recipe, so let's just get right down to it. Start with flaxseed and water. Then, throw some lentils and avocado oil into your cart. In addition, you will need a few items from the produce section, like onion, red pepper, carrots, celery, and garlic. While you're there, you can also grab some fresh sage and rosemary.
Now, make a pit stop at the spice aisle and load up on Italian seasoning, salt, cumin, garlic granules, onion granules, and pepper. To round out your list, you need rolled oats, flour, ketchup, and apple cider vinegar.
Preheat and prep
Now that you have all of the ingredients out in front of you, it's time to get this cooking party started. Take a trip to your oven and preheat the dial to 350 F. We always stress the importance of preheating your oven because if you don't take this extra step, it could seriously delay your meal.
Then, grab a bowl and mix the ground flaxseed with half a cup of water. Stir the mixture a few times to combine. "The water and the flaxseed make a gel-like consistency, and this becomes your egg-like ingredient to bind the loaf together," Hahn notes.
Then, set the bowl to the side and move into the next step.
Blend the lentils
For this step, you will need a food processor and part of your lentils. As a reminder, you should have cooked the lentils ahead of time, which makes this step super simple. Place your food processor on the counter and toss the one and a half cups of lentils inside. Then, put the lid securely back on the food processor, and click the pulse button to break down and blend the lentils.
Remove the lentils from the food processor, and place the blended ones in the same bowl as the un-processed ones.
Sauté the veggies
Let's make all of the wonderful veggies that go into this vegan loaf. Take out a frying pan and put it on your stove. Then, crank the heat up to medium-high. Now, you can add the onion, red peppers, carrots, celery, and garlic. As a reminder, you should have chopped and prepped these ingredients ahead of time. Continue cooking for five minutes, and be sure to stir the mixture frequently so nothing sticks to the bottom and burns.
Then, add the fresh herbs and all the spices to the pan. Cook for another minute.
Combine the ingredients
Now, take the pan off of the heat and add the veggies that you just cooked to the same bowl as your lentils. Then, throw in the oats, oat flour, two tablespoons of ketchup, and finally your flaxseed mixture. Stir everything well to combine. Voila, there's your loaf mixture.
Take out a loaf pan, and add parchment paper. "You can spray with non-stick spray instead of parchment," Hahn notes. Fill the pan with the mixture. Next, take out a bowl and mix the ketchup and vinegar together. Brush the top of the loaf with it.
Cook and enjoy
Stick the pan in the oven and set your timer for 50 minutes. By the time the loaf finishes cooking, the edges should be browned and beautiful. Carefully remove the loaf from the oven, then serve to your lucky guests. "This loaf goes great with all kinds of side dishes. Potatoes, asparagus, broccoli, a big green salad, biscuits, etc.," Hahn notes. It would be creative at Thanksgiving or any other family meal.
"Leftovers are great for about five days ... just warm it up or eat it cold. Great on a sandwich!" Hahn notes. How yummy!
- 3 tablespoons ground flax seeds
- ½ cup water
- 2 cups cooked lentils
- 1 tablespoon avocado oil
- ½ onion, finely diced
- 1 red pepper, finely diced
- 2 small carrots, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 teaspoons fresh sage, minced
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon pepper
- ¾ cup rolled oats
- ½ cup oat flour
- 5 tablespoons ketchup, divided
- 1 tablespoon apple cider vinegar
- Preheat oven to 350 F.
- Mix ground flax with ½ cup water, stir, and set aside.
- Add 1 ½ cups of the lentils to a food processor and pulse to break them down. Add to a large bowl with the un-processed lentils.
- Put the oil in a frying pan and heat to medium-high. Add the onion, red pepper, carrots, celery, and garlic. Cook for 5 minutes, stirring frequently. Add the fresh herbs and all the spices. Cook for one more minute.
- Add the cooked vegetables to the bowl with the lentils along with the oats, oat flour, 2 tablespoons of the ketchup, and the flax mixture. Stir well to combine.
- Line a loaf pan with parchment paper and fill with the mixture.
- Stir the remaining ketchup with the vinegar and brush on top of the loaf. Bake for 50 minutes.
- Serve and enjoy.
| Calories per Serving | 226 |
| Total Fat | 5.6 g |
| Saturated Fat | 0.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 36.5 g |
| Dietary Fiber | 9.6 g |
| Total Sugars | 6.7 g |
| Sodium | 429.8 mg |
| Protein | 10.4 g |
