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Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]

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This hearty loaf of lentils and vegetables is pure deliciousness! Speckled with colorful bits of bell peppers, it's as savory as it is satisfying. Served with a side of plenty of roasted vegetables, it's the perfect dinner for any gathering.

Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]

This Recipe is :

Dairy Free Vegan


  • 2 tablespoons extra virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 flax egg, lightly beaten (1 tablespoon ground flaxseeds, plus 3 tablespoons water)
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 cup dry lentils
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 2 cups vegetable broth
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup vegan mozzarella
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar


  1. Add lentils, onion, garlic and broth to a stock pot, bring to a boil, reduce heat, cover and simmer for 15 minutes.
  2. Preheat the oven to 425°F. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  3. Whisk the flax egg and fresh herbs in a large bowl. Add the lentils, breadcrumb, vegan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables; mix until just combined.
  4. Gently press the mixture into a 9×5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Nutritional Information

Total Calories: 2916 | Total Carbs: 280 g | Total Fat: 63 g | Total Protein: 69 g | Total Sodium: 2446 g | Total Sugar: 37 g





Clean eating comfort food and simple snacks. Dawn Hutchins is the mastermind behind Florida Coastal Cooking and Wellness. She eats, breathes and lives a judgement-free, plant-based lifestyle. She loves teaching people how to eat clean, naturally reach (and keep!) their ideal body weight and feel fantastic.



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96 comments on “Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]”

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Saher Khalil
2 Years Ago

Rabia Sheikh

Kassie Leonard
2 Years Ago

Carrie Moran

Vivienne Caroline
2 Years Ago

Jasmine Bruce Angus Bruce

Katie Marshall
2 Years Ago

Fred Marshall get in the kitchen and get these made xxx

Lisa King Arnold
2 Years Ago


Claire Burnett
2 Years Ago

Trevor Knight

Julia Davis
2 Years Ago

Ah, Dori, would that you cooked for us! You make the best!

Aymie Pompura Layne
2 Years Ago

Heidi Marie

Danielle Kichler
2 Years Ago

Hmm, I'll have to try this.

Adri Sue Bal
2 Years Ago

Pre heated the oven to 425F but to bake it at what temp? The top has gone black !


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