The Tender Lentil Loaf I Make For Every Holiday

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats add fiber and nutrients while crushed crackers can be more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is healthier and more flavorful, while water with seasoning is cost-effective.

Rinse 1 cup of dry green lentils and cook them for 25 minutes, longer than the package recommends, until really tender.

Preheat oven to 350°F (175°C) and line a 9 by 5 inch loaf pan with parchment paper, leaving some hanging over the edges.

Make a flax egg by mixing 1/4 cup ground flaxseed with 1/2 cup water and set aside to thicken.

Heat olive oil in a pan over medium heat and add 1 finely chopped medium onion and 3 cloves of minced garlic. Cook for 5-7 minutes until softened.

Add 1 cup chopped celery, 1 cup peeled and grated carrots, and 1/4 cup raisins to the pan and cook for another 3 minutes. Remove from heat.

Drain the cooked lentils and place them in a large bowl. Mash them halfway, keeping some whole lentils intact.

Add 1/2 cup finely chopped pineapple to the lentils and reserve 1/2 cup of the mashed pineapple for later, along with the leftover juice for glaze.

In a separate bowl, mix 1.5 tablespoons ketchup, 0.5 tablespoon low sodium soy sauce, 0.5 tablespoon vegan Worcestershire sauce, 1 teaspoon each of dried thyme and dried oregano, 2 tablespoons nutritional yeast, 1.25 teaspoons salt, and 0.5 teaspoon black pepper into a seasoning paste. Mix in the flax egg.

Combine the lentils, cooked veggies, 1/2 cup rolled oats, 1/2 cup oat flour, and the seasoning paste in the large bowl and mix well.

Press the mixture into the lined loaf pan until flat on top.

Make the glaze by mixing 3 tablespoons ketchup, 1 tablespoon maple syrup, 0.5 tablespoon pineapple juice, 1 teaspoon balsamic vinegar, and 1 teaspoon low sodium soy sauce in a bowl.

Spread the glaze over the top of the loaf using a spoon or basting brush.

Bake the loaf for 50-55 minutes. If made ahead and refrigerated, add 5-10 minutes to baking time.

Let the loaf cool in the pan for 15 minutes, then use the parchment handles to transfer it to a wire rack and cool for another 30 minutes.

Cooking Techniques

Equipment Needed

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Allergens