Description
This Vegan Lentil Loaf is a hearty, wholesome main course perfect for a comforting and nutritious meal. Featuring cooked lentils, chopped walnuts, and a mix of sautéed vegetables, the loaf is flavored with vegan Worcestershire sauce, thyme, and topped with a tangy ketchup and maple syrup glaze. It’s an easy, plant-based alternative to traditional meatloaf that’s great for both meal prep and casual family dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces mushrooms, chopped small
- 1 medium sized carrot, peeled and diced small
- 1 1/2 cups raw walnuts
- 2 cups cooked green or brown lentils
- 2 tablespoons ground flaxseeds
- 2 tablespoons ketchup
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon salt, or more to taste
- 1 teaspoon dried thyme
- 1/2-3/4 cup breadcrumbs
Topping
- 1/2 cup ketchup
- 1 tablespoon pure maple syrup
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper to ensure easy removal of the loaf once baked.
- Sauté vegetables: Heat a large pan over medium heat, add olive oil, diced onions, chopped mushrooms, and diced carrot. Cook, stirring frequently, for about 5 minutes until the vegetables soften and mushrooms release their juices. Remove from heat and set aside.
- Process walnuts and lentils: In a food processor, pulse raw walnuts a few times until they are in small pieces but not powder. Add cooked lentils and pulse a few more times to combine but retain some texture.
- Combine mixture: Transfer the processed walnuts and lentils into a large bowl. Add the cooked vegetables, ground flaxseeds, ketchup, vegan Worcestershire sauce, salt, and dried thyme. Stir well with a wooden spoon to combine everything evenly.
- Add breadcrumbs and adjust texture: Fold in 1/2 cup of breadcrumbs. If the mixture still seems wet, add the remaining 1/4 cup of breadcrumbs. If too dry or crumbly, add a few tablespoons of water to achieve a moist but firm consistency.
- Shape loaf and bake covered: Transfer the mixture to the prepared loaf pan, pressing it evenly and firmly. Cover the loaf pan with foil and bake in the oven for 30 minutes.
- Prepare topping: While the loaf bakes, mix the topping ingredients in a small bowl by stirring together ketchup, pure maple syrup, and vegan Worcestershire sauce until well combined.
- Bake uncovered with topping: After the initial 30 minutes, remove the foil, spread the ketchup topping evenly over the loaf, and continue baking uncovered for an additional 10 minutes.
- Cool and serve: Remove the loaf from the oven and allow it to cool for 15-20 minutes before slicing. Serve warm and enjoy!
Notes
- For convenience and better texture, use pre-cooked lentils found at most grocery stores like Trader Joe’s. To cook your own, use 1 cup dried lentils with 3 cups water, simmer for 30 minutes, drain, and pat dry.
- If you don’t have a food processor, finely chop walnuts with a knife and mash lentils slightly with a potato masher.
- Try substituting the ketchup topping with vegan gravy for a different flavor twist.
- The loaf can be made ahead; prepare and refrigerate covered for up to two days before baking.
- For a gluten-free version, use gluten-free breadcrumbs or quick oats instead of regular breadcrumbs.
- Leftovers store well in the refrigerator for 4-5 days and freeze nicely. Wrap tightly when freezing whole or sliced portions.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 260
- Sugar: 5g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
