Vegan Lentil Loaf with Maple Glaze
A plant-based alternative to traditional “meat” loaf recipe. This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Category: Entree
- Cuisine: Vegan, Gluten-free
Ingredients
Scale
- 2 cups cooked green lentils
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper
- 2 cups diced bella mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flax meal
- 1 tablespoon dried parsley
- 1 teaspoon liquid aminos
- 1 tablespoon liquid smoke
- ½ cup quick oats
- ½ cup breadcrumbs
- For the Maple Glaze
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 2 table spoon maple syrup
Instructions
- To make the maple glaze use a small bowl, mixing together the tomato paste, dijon mustard and maple syrup. Set aside for later.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
- In a large mixing bowl, combine the lentils, cooked vegetables, tomato paste, Worcestershire sauce, liquid smoke, flax meal, parsley, salt, pepper, oats, and breadcrumbs. Knee together until fully combined.
- Form the dough into a “loaf” shape as shown in the pictures.
- Bake for 35 minutes. Remove from the oven and spread the maple glaze on top. Bake for another 10 minutes. Let the lentil loaf cool before cutting at least 10 minutes as it firms up during this time.
Notes
Typically I make 3-4 loaf and freeze for the month. Store in an air tight container for up to a week in the refrigerator or 3-4 weeks in the freezer.
Nutrition
- Calories: 212
- Fat: 3.2g
- Carbohydrates: 32.9g
- Fiber: 12.4g
- Protein: 12.2g
Find it online: https://livesimplynatural.com/vegan-lentil-loaf-maple-glaze/