Vegan Lentil Loaf
A delicious vegan lentil loaf featuring red lentils, tender vegetables and a little bit of heat.
Servings: 6
Equipment
- parchment paper
- loaf pan
- potato masher
- pastry brush
Ingredients
- 1 C dry red lentils
- 1 tbsp vegetable stock concentrate
- 1 onion
- 3 cloves garlic
- 1 tbsp olive oil
- 4 stalks celery
- 1 - 2 large carrots
- 1 tbsp steak seasoning
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 2 tbsp cooking wine or red wine vinegar
- 1 tbsp soy sauce use tamari for gluten free
- 3 tbsp ground flax seeds
- 1½ C breadcrumbs
- 3 tbsp fresh parsley
- 3 tbsp barbecue sauce
Instructions
- Preheat oven to 350°F.
- Rinse the lentils. Bring about 1½C water to boil in a medium saucepan. Stir in the vegetable stock concentrate and then lower to a simmer. Cook until the lentils are tender, about 15 minutes. Remove from heat, and drain off any excess water.
- While the lentils cook, prepare a flax egg by mixing together 3 tbsp of ground flax seed and 3 tbsp water.
- Dice the celery and grate the carrot.
- Mince the garlic and dice the onion. Heat a drizzle of olive oil in a skillet and sauté the onion and garlic until softened, about 4 minutes.
- Stir in the celery and carrot, and cook for an additional 3 minutes, until the vegetables start to brown slightly.
- Stir in the steak seasoning, smoked paprika and cayenne pepper (if using). Cook for 1 more minute.
- De-glaze the pan with the cooking wine or red wine vinegar. Stir in the soy sauce and 1/4 C water. Remove from heat.
- Combine cooked lentils and flax egg in a large bowl. Lightly mash the lentils and flax egg together.
- Stir in the breadcrumbs and cooked vegetables.
- Mince the parsley and stir into the lentil mixture.
- Lightly grease the loaf pan. Cut a small strip of parchment paper and place in the middle of the loaf pan, with edges sticking up to allow for easy removal of the lentil loaf.
- Press lentil mixture into the loaf pan, and form the top into a slight dome. Brush the top with your preferred barbeque sauce.
- Bake for 45 - 55 minutes, until the edges darken and start to look crispy.
- Allow to cool for about 10 minutes before serving.
Notes
This vegan meal can be easily made gluten free if you sub in tamari for the soy sauce, use gluten free breadcrumbs, and make sure to use a gluten free barbecue sauce.