Lentil Loaf
A cozy vegan Lentil Loaf recipe packed with protein-rich lentils, veggies, and a sweet-savory glaze. Easy comfort food made plant-based!
Servings: 10 slices
Calories: 187kcal
Equipment
- Food Processor
- Sauté Pan
- Baking Sheet
- Parchment Paper
Ingredients
Lentil Loaf Ingredients
- 16 oz. white mushrooms whole, $3.88
- 2 large carrots $0.39
- 2 Tbsp sun dried tomatoes in oil processed very fine, $0.82
- 1 Tbsp olive oil $0.17
- ½ medium onion diced very small, $0.45
- 1½ tsp sea salt $0.02
- 1 tsp black pepper freshly cracked, $0.19
- 3 cups cooked lentils divided, $0.96*
- 4 garlic cloves minced, $0.16
- ½ cups walnuts processed, $1.56
- 2 Tbsp ground flaxseed $0.24
- 2 Tbsp ketchup $0.06
- ¼ cup breadcrumbs $0.16
- 1 Tbsp soy sauce $0.05
- 2 Tbsp fresh parsley minced, $0.10
Glaze Ingredients
- ½ cup ketchup $0.24
- 1 Tbsp brown sugar $0.03
- 1 Tbsp soy sauce $0.05
- 1 tsp Dijon mustard $0.02
Instructions
- Gather ingredients and preheat oven to 350℉.
- Roughly chop mushrooms, carrots, and sun dried tomatoes to give your food processor a little extra help and ensure that the fresh ingredients are about the same size once processed.
- First, process the carrots until they are shredded, with no pieces larger than ¼ inch.
- Set aside processed carrots and add the mushrooms to the empty food processor. Pulse until crumbly and roughly the same size as the carrots.
- Add 1 Tbsp olive oil (or sun dried tomato oil, if you have it!) to a sauté pan over medium heat. Add the mushrooms, carrots, ½ a finely diced onion, salt, and pepper. Stir to combine and cook over medium heat while you prepare the rest of the ingredients, stirring occasionally.
- In the same food processor, add half the cooked lentils, garlic, sun dried tomatoes, and walnuts. Process to combine.
- You will notice the sauté pan is starting to look pretty juicy! The mushrooms have begun to release water, creating the perfect amount of moisture to keep your lentil loaf nice and juicy.
- Add the rest of the whole lentils, ground flaxmeal, 2 Tbsp ketchup, breadcrumbs, and 1 Tbsp soy sauce. Stir to combine.
- Next, add the sun dried tomato lentil mixture from the food processor and cook, stirring often, for another 10-15 minutes over medium heat. The mixture will soak up all of the juices from the mushrooms, and the flax will begin to help bind the lentils and veggies together, creating a dough-like paste.
- Remove the cooked lentil mixture from the heat and allow it to cool for 10 or so minutes so it’s easy to handle. Meanwhile, mix the ½ cup ketchup, brown sugar, 1 Tbsp soy sauce, and Dijon mustard together and set aside.
- Once the lentil mixture has cooled, form it into a loaf on a parchment-lined baking sheet. My loaf was roughly 9.5” long, 6” wide, 1.5” tall. This is a hearty meal, and it feeds a crowd!
- Using a spoon or an elevated spatula, cover the lentil loaf with the prepared sauce, being careful to lightly cover the sides, but taking special care to make sure you have no bare spots on top.
- Bake for 45 minutes. Remove from the oven and top with minced parsley. Let it cool for 10 minutes or so before slicing and serving!
See how we calculate recipe costs here.
Notes
*Use cooked whole brown/green lentils. You can either use canned, precooked lentils or cook your own (avoid overcooking as this can make them mushy!). Roughly, 1-1.5 cups of dried lentils will yield 3 cups of cooked lentils.
How to cook dry brown lentils (makes 5-6 cups once cooked): Rinse 2 cups of dry brown lentils and remove any debris, then set them in a pot covered with hot water (about 6-8 cups). Bring everything to a boil, then drop the heat and let them simmer with the lid slightly ajar. They usually turn tender in about 15 to 20 minutes while still keeping their shape. Check a few to make sure they’re done, then drain off any extra liquid. Store any leftover cooked lentils in the fridge for up to 5 days and use them in any lentil recipe you like!
Nutrition
Serving: 1slice | Calories: 187kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Sodium: 734mg | Fiber: 7g