Lentil Loaf Recipe (Vegan, WFPB, oil-free recipe! ~ Starch Solution/McDougall MWL approved)

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 1 cup of onion, 1 cup of celery, and an 8-ounce package of baby bella mushrooms, removing the stems and using only the tops.

Open a can of sliced carrots to save time instead of chopping fresh carrots.

Sauté the chopped vegetables in veggie broth until cooked.

Transfer the sautéed vegetables to a Ninja blender.

Add 1 tablespoon of Italian seasoning, 2 heaping tablespoons of tomato paste, and 0.5 tablespoon of poultry seasoning to the blender with the cooked vegetables.

Add 3 tablespoons of soy sauce to the mixture in the blender.

Cook 1 cup of lentils and split it in half; add half to the blender with the vegetables and seasonings.

Measure 1 cup of oats, adding half to the blender and saving the other half for later.

Blend the mixture in the Ninja until combined.

Mix the blended mixture with the remaining lentils and oats in a bowl before transferring to a loaf pan.

Prepare a glaze by mixing smoky barbecue sauce and ketchup to spread on top of the lentil loaf.

Preheat the oven to 375°F (190°C) and bake the lentil loaf for approximately 30 minutes, checking for doneness.

Let the lentil loaf sit for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens