Vegan Lentil Loaf (GF + Easy)

Dec 12, 2019 (Last updated Sep 13, 2021) by Hannah Sunderani

Vegan Lentil Loaf (GF + Easy)

Today I’m sharing the Ultimate Vegan Lentil Loaf for the holidays. It’s gluten-free and so easy to make, (what more can we ask for). And, it’s a great meat alternative to substitute turkey for the holidays. Certainly, this “meatloaf” is protein-rich and hearty. And it will even please a crowd of vegan skeptics, tasting so much like traditional meatloaf they won’t know the difference.

Made with french (green) lentils, savoury oats, tons of herbs and spices, it’s packed with flavour. Then lathered with a tomato maple glaze for extra flavour and an impressive presentation. No doubt, a slice of this meatloaf is savoury and satisfying for a dish to be remembered at your holiday gathering, and requested for many years to come.

Now, let me tell you exactly how to make this Vegan Lentil Loaf so you can start a new tradition, vegan-style!

GF

Vegan Lentil Loaf (GF + Easy)

This Vegan Lentil Loaf is gluten-free and easy to make. Packed with savoury flavours that everyone will love, vegan or not. Certainly, it compares to traditional meatloaf. Enjoy as a meat substitute over the holidays, and build a new tradition.

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Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Serves 8 slices

Ingredients

• 1 white onion finely chopped
• 3 cloves garlic finely chopped
• 2 carrots grated
• 1 tbsp coconut oil
• 3/4 cup gluten-free oats
• 1 3/4 cup french lentils (green lentils), cooked
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 2 tbsp nutritional yeast
• 1 tbsp fresh thyme
• 2 tbsp flax seeds ground
• 2 tbsp water
• 1 tbsp tamari gluten-free
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup

For the glaze

• 2 tbsp tomato paste
• 4 tsp maple syrup
• 1 tbsp tamari
• 1 tbsp water
• 1 tsp apple cider vinegar
• pinch sea salt

US CustomaryMetric

Instructions

• Preheat oven to 350F/175C. Add coconut oil, onion, garlic, carrot, sea salt to a small frying pan. Cook until softened (10 mins).
• In a food processor with the S-shape blade, pulse oats until flour like substance. Add cooked onion/carrot medley, 1 cup of french lentils, paprika, cumin, sea salt, pepper, nutritional yeast, fresh thyme, and ground flax seeds. Pulse to combine. Then add your liquids: water, tamari, apple cider vinegar and maple syrup. Blend until well combined.
• Remove S-shape blade and add remaining 3/4 cup lentils (this offers different textures to the loaf). Lightly oil a rectangular baking pan (I used a 9x5 inch) and pour lentil mixture into pan. Spread to even.
• Make glaze by combining tomato paste, maple syrup, tamari, water, apple cider vinegar and sea salt in a small bowl. Paint lentil loaf with the glaze. Cook lentil loaf in oven for 50 minutes, until the edges start to darken and the loaf is semi-firm to the touch.. (Optional to turn to broil for the last 5 minutes to lightly toast the glaze). Wait 10-15 minutes to cool, then remove from baking pan, cut into slices and serve.

Notes

Do ahead: Lentil loaf mixture can be made the day ahead. Transfer to rectangular baking pan when ready to cook.

Lentil loaf will keep in fridge for up to 5 days. Cover with foil and reheat at 350F/175C for 10 minutes.

Nutritional information is a rough estimate.

Approvals

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Sodium: 372mg | Potassium: 228mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2721IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

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