Vegan Lentil Loaf Recipe with Tomato-Maple Glaze
Juicy, chewy and so 'meaty', this vegan lentil loaf undoubtedly will make it to your favorites! Try yourself this vegan healthy version of the popular dish.
Servings 12 slices
Calories 128kcal
Equipment
- Immersion Blender/Food Processor
Ingredients
For Lentil Loaf:
- 1/2 cup dry green lentils
- 3 bay leaves
- 1 tbsp olive oil optional
- 1 onion chopped
- 3 cloves garlic minced
- 3 stalks of celery chopped
- 1 carrot peeled and grated
- 1/2 cup chopped walnuts
- 1 cup rolled oats
- 3 tbsp soy sauce
- 3 tbsp tomato paste
- 2 tbsp ground flaxseed
- 2 tbsp nutritional yeast
- 2 tsp maple/agave/rice syrup
- 1 tsp apple cider vinegar
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp ground pepper
- 1/4 tsp sea salt
For Tomato-Maple Glaze:
- 1 tbsp maple/agave/rice syrup
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- pinch of salt
Instructions
- To a medium-sized pot add lentils along with 2 cups of water and bay leaves. Cook over medium heat until lentils turn soft (approx 15-20 mins).
- While lentils are cooking, heat up a skillet pan and add some oil or a splash of water. Cook onion, garlic, carrot and celery stalk over medium heat for 5-10 minutes until softened. Take off the stove, drain and set aside to cool down.
- In the meantime, toast walnuts in the oven for 5 minutes until slightly roasted.
- Place cooked lentils with the rest of the loaf ingredients into the food processor (or a bowl for an immersion blender). Blend until combined.
- Place the mass into the greased or layered with parchment paper loaf form.
- In a small bowl mix the ingredients for the tomato-maple glaze. Spread on top of the lentil loaf.
- Heat up the oven to 200 °C (390 °F) and bake covered with foil for 20 minutes. Then remove the foil and continue baking for another 5 minutes.
- Remove from the oven and let cool before transferring the lentil loaf onto a cutting board or a plate.