The Best Lentil Loaf Recipe | Vegan • Easy • Delicious

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.

Chop onions, celery, carrots, garlic, and jalapeno into small, even pieces.

Optionally add mushrooms, and scrape the carrots instead of peeling them.

Remove the membrane from the jalapeno to control heat.

In a skillet, heat about 1 tablespoon of olive oil and add 1 tablespoon of water to keep the moisture in.

Cook the chopped vegetables until soft, stirring every 5 minutes to sweat them out.

Once softened, remove the vegetables from the heat.

Prepare a flax egg for binding.

In a bowl, combine pre-cooked lentils and quinoa (cooked in an Instant Pot the day before) with the sautéed vegetable mix.

Add oats (or breadcrumbs), toasted pecans (optional), and the flax egg to the bowl.

Mix in tomato paste, smoked paprika, thyme, oregano, fennel, garlic powder, onion powder, paprika, cayenne, nutritional yeast, balsamic vinegar, maple syrup, and tamari.

Add olive oil or tahini and salt, then mix everything together well.

Optionally add frozen corn and blend it into the mixture.

Pack the mixture into a loaf pan tightly.

Prepare the glaze by mixing ketchup, Sriracha, tamari, maple syrup or agave nectar, apple cider vinegar, smoked paprika, and cayenne pepper.

Top the lentil loaf with the glaze mixture.

Wrap the loaf with aluminum foil or parchment paper.

Preheat the oven to 400°F (204°C).

Bake the loaf for approximately 30 minutes, removing the foil for the last 15 minutes to allow browning.

After baking, let the loaf sit for 15 minutes to set before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens