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This loaf was the very first thing that I made when I became vegetarian and it's been a staple in my home ever since. It's always been a crowd pleaser and a simple main dish for anyone to prepare. It has minimal hands-on prep time, but you can even cook the lentils ahead of time to make assembly faster. If using regular rolled oats, I recommend pulsing them for a few seconds in a food processor to make them a little smaller and easier to incorporate into the loaf. You can also mash some of the cooked lentils in the food processor along with the oats to help the loaf bind together better. Cheers!

Lentil Loaf [Vegan]

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Calories

247

Serves

4 - 6

Ingredients You Need for Lentil Loaf [Vegan]

  • 2 cups water
  • 1 cup green lentils
  • 2 tablespoons ground flaxseeds and 4 tablespoons water
  • 1 medium yellow onion, diced
  • 1 teaspoon olive oil
  • 1 cup instant or regular rolled oats
  • 1 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup BBQ sauce
  • 2 tablespoons ketchup

How to Prepare Lentil Loaf [Vegan]

  1. Bring water to a boil. Add lentils and simmer 25 - 30 minutes, until lentils are soft and water is evaporated. Drain any excess water and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
  2. Mix the flaxseeds and water together and let sit for about 15 minutes. (This will allow it to become sticky and will be a better binder for the loaf.)
  3. Saute the onion in the oil in a pan over medium heat. Cook for 5 minutes or until the onion is translucent.
  4. Stir the onion and oats into the lentils until mixed. Add the flax mixture, tomato sauce, garlic, basil, parsley, salt, and pepper. Mix well.
  5. Spoon into loaf pan that has been generously sprayed with non-stick spray. Smooth the top with the back of a spoon. Top with the BBQ sauce and ketchup.
  6. Bake at 350 degrees for about 45 minutes until the top of the loaf is dry, firm, and golden brown. Let cool in pan for about 10 minutes. Run a sharp knife around the edges of pan then turn out onto a serving platter. Top with additional BBQ sauce or ketchup if needed.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 987 | Total Carbs: 165 g | Total Fat: 26 g | Total Protein: 34 g | Total Sodium: 3088 g | Total Sugar: 59 g Per Serving: Calories: 247 | Carbs: 41 g | Fat: 7 g | Protein: 9 g | Sodium: 772 mg | Sugar: 15 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Sonnet Lauberth: Blogger, For The Love of Food

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Sonnet Lauberth is a holistic health coach, food educator, blogger, and writer with a passion for helping people lead fuller, healthier lives. Visit her food blog, For The Love of Food, for seasonal, plant-based recipes and tips on sustainable, healthy living.

Comments

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  1. This was really fantastic. Even my son, who doesn\’t care for a lot of meatless dishes, really enjoyed it. The only change I made was to add a clove of minced garlic and no parsley. We ate it with fresh avocados. Thanks so much for the recipe!

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