Description
Hearty vegetable lentil loaf brings Mediterranean comfort to plant-based dining, blending robust legumes with garden-fresh ingredients. Savory slices deliver richness and nutrition, inviting you to savor each delicious, wholesome bite.
Ingredients
Scale
- 1 cup dry lentils (green or brown)
- 2.5 cups (590 ml) vegetable broth (or water)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup finely chopped celery
- 1 cup finely chopped mushrooms
- 1 tbsp olive oil
- 0.5 cup rolled oats
- 0.5 cup breadcrumbs (or gluten-free)
- 0.25 cup ground flaxseed (or 2 tbsps chia seeds)
- 0.25 cup ketchup
- 2 tbsps soy sauce (or tamari for gluten-free)
- 1 tbsp Worcestershire sauce (vegan if needed)
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup ketchup
- 2 tbsps maple syrup (or honey if not vegan)
- 1 tbsp balsamic vinegar
Instructions
- Lentil Preparation: Cleanse lentils under running water, then simmer in vegetable broth until tender and liquid is mostly absorbed. Drain excess liquid and allow to cool slightly.
- Vegetable Sautéing: Heat olive oil in a skillet and gently cook onion, carrots, celery, and garlic until they become translucent and soft. Remove from heat.
- Flax Binding: Create a gelatinous mixture by combining ground flaxseed with water, letting it rest for several minutes to develop a binding consistency.
- Mixture Composition: In a large bowl, thoroughly combine cooked lentils, sautéed vegetables, breadcrumbs, oats, walnuts, flax egg, soy sauce, ketchup, herbs, spices, salt, and pepper. Ensure the mixture holds together firmly, adding vegetable broth if needed for proper moisture.
- Loaf Formation: Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper and firmly press the mixture into the pan, creating a smooth, compact surface.
- Glaze Creation: Whisk ketchup, maple syrup, balsamic vinegar, and Dijon mustard into a harmonious, glossy coating.
- Baking Process: Spread glaze evenly over the loaf and bake for 45-50 minutes until the surface turns golden and firm.
- Resting and Serving: Allow the loaf to rest in the pan for 10 minutes before slicing, ensuring clean and stable portions.
Notes
- Control the liquid content carefully, as lentils can quickly become too dry or too wet. Add vegetable broth sparingly if the mixture seems crumbly, ensuring a cohesive texture.
- Press the mixture firmly into the pan to create a compact loaf that holds together well when sliced. Use the back of a spatula or your hands to pack the ingredients tightly.
- Toast nuts and herbs briefly before adding to intensify their flavors and add depth to the overall taste profile of the lentil loaf.
- Swap breadcrumbs with gluten-free alternatives like almond flour or ground oats for those with gluten sensitivities. Replace nuts with seeds if nut allergies are a concern.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg