Description
A hearty vegetable lentil loaf made with lentils, vegetables, oats, and a tangy glaze. This vegan main dish slices cleanly and works perfectly as a comforting family dinner or centerpiece.
Ingredients
Scale
- 1 cup dry green or brown lentils
- 2 1/2 cups vegetable broth
- 3 tablespoons flaxseed meal
- 1/3 cup water
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 1 carrot, finely diced or grated
- 1 celery rib, finely diced
- 3/4 cup rolled oats
- 1/2 cup oat flour
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle pepper
- Sea salt to taste
- Black pepper to taste
- 3 tablespoons organic ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
Instructions
- Rinse lentils and simmer in vegetable broth until tender and thickened.
- Set cooked lentils aside to cool slightly.
- Mix flaxseed meal with water and rest until thickened.
- Sauté garlic, onion, bell pepper, carrot, and celery until softened.
- Stir spices into the vegetables and remove from heat.
- Mash or blend three-quarters of the lentils, leaving some texture.
- Combine lentils, vegetables, oats, oat flour, and flax egg in a bowl.
- Season mixture and press firmly into a lined loaf pan.
- Mix glaze ingredients and spread evenly over the top.
- Bake at 350°F for 45 to 50 minutes.
- Cool before slicing and serving.
Notes
- Balsamic vinegar may be used in place of apple cider vinegar for a deeper glaze flavor.
- Omit chipotle pepper for a mild loaf.
- Leftovers keep refrigerated up to five days or frozen up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Entree
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg