This hearty and flavorful vegan lentil loaf is packed with protein, fiber, and savory goodness. A tangy-sweet maple glaze adds a perfect finishing touch, making it a crowd-pleasing centerpiece for any meal.
Ingredients
For the Lentil Loaf:
1 cup dry green or brown lentils, rinsed
2 1/2 cups vegetable broth or water
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 carrot, finely grated
1 cup mushrooms, finely chopped
1 cup rolled oats
1/2 cup breadcrumbs (use gluten-free if needed)
2 tbsp ground flaxseed + 5 tbsp water (flax egg)
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp ground black pepper
1/4 tsp salt (adjust to taste)
For the Maple Glaze:
3 tbsp ketchup
2 tbsp pure maple syrup
1 tsp apple cider vinegar
1 tsp Dijon mustard
Instructions
- Cook the Lentils
In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are soft and most of the liquid is absorbed. Drain any excess liquid and let cool slightly.
- Prepare the Flax Egg
In a small bowl, mix the ground flaxseed with water. Set aside for 5-10 minutes until it thickens.
- Saute the Vegetables
Heat olive oil in a skillet over medium heat. Add the onion, garlic, carrot, and mushrooms. Sauté for 5-7 minutes or until softened and fragrant. Remove from heat.
- Mix the Lentil Loaf
Mash about half of the cooked lentils in a large bowl with a fork or potato masher, leaving some whole for texture.
Add the sautéed vegetables, oats, breadcrumbs, flax egg, soy sauce, tomato paste, smoked paprika, thyme, black pepper, and salt. Mix well until the mixture holds together.
- Form the Loaf:
Preheat your oven to 375°F (190°C).
Line a loaf pan with parchment paper or lightly grease it. Press the lentil mixture firmly into the pan, smoothing the top.
- Make the Maple Glaze:
Whisk together ketchup, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
- Bake the Lentil Loaf:
Spread half of the maple glaze over the top of the loaf.
Bake for 35-40 minutes. Remove from the oven, spread the remaining glaze on top, and bake for 10-15 minutes.
- Serve:
Let the loaf cool for 10 minutes in the pan before carefully removing and slicing.
Serve warm, garnished with fresh herbs if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the oven or microwave, or enjoy cold in sandwiches or wraps.
Heath Benefits
Lentils: A fantastic source of plant-based protein, fiber, and iron.
Vegetables: Add essential vitamins, minerals, and antioxidants.
Maple Glaze: Naturally sweetened and full of flavor.
This lentil loaf is hearty enough for a special occasion but easy for a comforting weeknight meal! Pair it with mashed potatoes, roasted vegetables, or a side salad for a satisfying dish.