Lentil Vegetable Loaf. V. GF.

 

Lentil vegetable loaf.  Vegan. Gluten free. 

Lentil loaf, of some variety, always seem to make an appearance on our Thanksgiving buffet each year.  I feel like it’s the staple for people/guests like me that can’t eat gluten and adhere to a vegan diet but want a substantial dish.  So I’m excited to share this super easy recipe that you can make ahead and even freeze this weekend before Thanksgiving.  Partner it with some roasted vegetables or favorite Thanksgiving sides and you’re good. Leftovers are heavenly and perfect for a quick lunch idea.  You can sub in vegetables you love or have on hand or remove if you don’t like into this recipe- it’s super forgiving.

So this dish is packed with protein, thanks to the lentils, and all those veggies… hello fiber!  If your goal is to have some healthy options on your buffet – consider this recipe for sure 🙂    I hope you enjoy!

Lentil Vegetable Loaf. V. GF.
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 1 bell pepper (any color would suffice)
  • 1 large portabello mushroom (cleaned, stemmed and diced)
  • 3-4 cloves garlic, minced
  • 1 jalapeno, seeded or not depending on your spice preference
  • 2 c cooked French lentils
  • 2 tablespoons tomato paste
  • ½ cup quick oats
  • ½ cup chickpea crumbs (or whatever gluten free breadcrumbs)
  • 2 tablespoons flax meal
  • 1 tablespoon dried parsley
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Ground black or white pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a loaf pan with some olive oil or line a baking sheet with parchment.
  3. In a saute pan, over medium flame, heat olive oil.
  4. Once hot, saute onion, carrots and pepper.
  5. Cook 4 minutes.
  6. Then add your mushroom, garlic and jalapeño.
  7. Cook 2-3 minutes.
  8. Into your food processor, add your cooked ingredients, lentils, paste, oats, crumbs, flax and seasonings.
  9. Pulse 8-12 times or until a chunky consistency remains.
  10. Avoid over-processing.
  11. Spoon out the mixture into your prepared bread or sheet pan.
  12. Shape in a meatloaf style or like I did, a flatter meatloaf type of shape.
  13. Bake for 45 minutes.
  14. Optional: Knowing that many like ketchup on top of meatloaf, feel free to spread some on top at the 30 minutes mark with a sprinkle of coconut sugar but this is totally optional. Bake for an additional 15 till you bake for a total of 45 minutes.
  15. Remove and let cool for 5 minutes prior to slicing.
  16. Enjoy!

This is the chunky texture to achieve.

I shaped mine is a larger “loaf” shape because we like this type of dish more “well done” and crispy.

What dishes are you making for Thanksgiving?

— Knead to Cook

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6 Comments

  1. I am FOR SURE making this for my Christmas food!! Thanks so much. I tried a lentil loaf that I found online last year…it was just okay. Your recipe looks so easy I’m SURE it will be delish!!

  2. Robin, this looks delicious! Have all the ingredients except the mushroom and jalapeno. Was going to the store anyway and this is going to be dinner tonight!

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