Hi! I’ve been cooking this delicious Lentil Loaf very often over the last few weeks.
So I decided to make a video of this recipe to share with you.
I love the flavor of this loaf! You can eat it with some side dish like mashed potatoes, green salads or in a sandwich! It’s also a kind of classic for the holiday season, but I’m eating it through the year because it’s so versatile.
It’s so healthy and yummy! Try it, and let me know what do you think 😊.
🎬Contents of this video
0:00 – Intro
0:08 – How to cook lentils
0:19 – How to prepare flax eggs
0:29 – Sautéing the veggies
0:54 – Mixing all the ingredients
1:21 – Preparing the lentil loaf for baking it
1:40 – Serving the loaf
🍽 Recipe
Ingredients (8 servings)
For sautéing
• ¼ cup of vegetable broth (you can use water instead).
• 1 small onion, diced.
• 2 garlic cloves, minced.
• 2 green onions, chopped.
• ¼ cup chopped fresh parsley.
• 1 celery stalk, diced.
• 1 carrot, grated.
• ½ cup of mushroom, chopped.
To prepare the loaf
• 1 cup of dried brown lentils, rinsed (plus 2 ½ cups of water for cooking them).
• 3 flax eggs (1 flaxseed egg= 1 Tbsp ground flaxseed meal mixed with 3 Tbsp of water).
• ¾ cup old-fashioned oats (Gluten-Free) +½ cup Brown rice flour (or Gluten-Free Oats flour).
Seasoning / Condiments
• 1 tsp garlic powder.
• 1 tsp onion powder.
• 1 tsp ground cumin.
• 1/2 teaspoon thyme.
• ½ tsp smoked paprika.
• 1 tsp paprika.
• 3 tbsp of ketchup.
• 1 Tbsp of coconut aminos (or balsamic vinegar).
• ¼ tsp black pepper.
• Salt to taste (optional depending on your dietary needs)
For the glaze (optional)
• 3 Tbsp ketchup.
• 1 Tbsp tomato paste.
• ½ tsp garlic powder.
Directions:
1. In a large pot over high heat, add the lentils and the water. Bring to boil, and then reduce the heat. Simmer gently with a lid until desired tenderness is reached (between 20 and 30 mins approximately). Set aside to cool. (Cooking time and method might vary depending on the brand or type of lentils, always follow the package instructions)
2. Preheat oven to 350°F (180° C) and prepare a 9-inch loaf/bread pan with parchment paper.
3. In a small bowl, stir together the ground flaxseed meal with the water to make the flax egg. Let sit in the fridge for 15 minutes to thicken.
4. On a skillet over medium heat, sauté (with water or vegetable broth) the onion, garlic, green onions, parsley, carrot, celery, and mushrooms until the onions are translucent. Set aside to cool.
5. In a food processor, add only ¾ of the lentils and process them lightly (you can also use a potato masher or a fork).
6. Into a large bowl, mix well all the lentils, the sautéed veggies, oats, rice flour, flax eggs, and the Seasoning / Condiments.
7. Ideally is good to let the mixture sit for about 15 mins.
8. Scoop the meatloaf mixture into the prepared loaf/bread pan. Press the mixture into the pan with a spatula (or spoon), and smooth the top a little.
9. If you’re using the glaze, prepare it, mixing all the ingredients in a small bowl, and spread it evenly over the top of the loaf.
10. Bake for 50 minutes to an hour (the top should be brown and crusted).
11. Before serving, let it cool for 15-20 minutes.
12. Place the lentil loaf on a serving plate and cut it into slices for serving.
13. Enjoy it with your favorite side dish (I love it with mashed potatoes).
14. You can keep it in the fridge in an airtight container for about five days. It’s great for sandwiches!
Thanks for watching! And subscribe for more vegan recipes!
#healthyvegandinners #veganloaf #lentilsrecipes