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Lentil Loaf [Vegan]
An absolutely delicious savory loaf perfect for holiday gatherings. This loaf is hearty, filling and pairs well with various side dishes. Plus, it is packed full of protein and lentils!
Ingredients You Need for Lentil Loaf [Vegan]
How to Prepare Lentil Loaf [Vegan]
- Preheat your oven to 375°F.
- Peel your butternut squash, cut them into 1 1/2 inch cubes and toss with 2 tablespoons of olive oil and 1/2 teaspoon of salt.
- Roast on a parchment-lined pan for about 50 minutes or until the squash is very soft.
- While it's still hot transfer it to a food processor and puree until it's smooth and creamy.
- Meanwhile, bring about 6 cups of water to a boil and add your barley.
- Cover and simmer gently for 10 minutes and then add your brown lentils for another 35 minutes. Drain well when done.
- Heat 1 tablespoon of oil in pan over medium and add onion and garlic and saute for about a minute.
- Add celery, carrot, rosemary, thyme, and oregano and saute until veggies are tender about 7 minutes.
- Combine your cooked lentils and barley, sautéed veggies, oats, parsley, almonds, miso diluted in water, pureed squash and remaining 1/2 teaspoon salt in a large bowl. Mix well.
- Coat an 8-inch metal pan (or use two loaf pans) with remaining oil and transfer mix to pan.
- Bake until heated through and golden brown around the edges around 45 minutes.
- Cut loaf into squares and transfer to plates.
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