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90% would make again

Veggie-Packed Lentil Loaf

Tasty Team

Ingredients

for 4 servings

  • 2 tablespoons flax meal
  • 6 tablespoons water
  • olive oil, to taste
  • 1 carrot, diced
  • 1 stalk celery, diced
  • ½ cup onion (75 g), diced
  • 2 cups cremini mushroom (150 g), diced
  • 3 cloves garlic, minced
  • ½ cup red bell pepper (50 g), diced
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • ½ teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1 tablespoon vegan worcestershire
  • 2 cups lentils (300 g), cooked
  • ¾ cup brown rice (170 g), cooked
  • ¾ cup quick-cook oats (75 g)
  • ¼ cup ketchup (70 g)
  • 1 teaspoon maple syrup

Nutrition Info

Powered by
    Calories 725
    Fat 13g
    Carbs 123g
    Fiber 17g
    Sugar 10g
    Protein 32g

Estimated values based on one serving size.

Preparation

  1. To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
  4. Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
  5. Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
  6. Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
  7. Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
  8. In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
  9. Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
  10. To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
  11. Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
  12. Brush with the remaining glaze, then slice and serve.
  13. Enjoy!

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