This lentil loaf recipe will make you fall in love with vegan meatloaf. There are many wonderful and compassionate vegan options to replace the meat on your plate, but for those of us who are gluten-free too, many commercially available options just won't work. If you fit into that category or just want a more natural meat alternative, try this red lentil loaf recipe! It’s full of protein, oil-free, soy-free, nut-free, and gluten-free. It’s also super easy to prepare and you can make a day or two before and reheat whenever you like. After you slice it up, top it with your favorite vegan gravy. Prepare yourself, because this lentil loaf recipe is fantastic! The perfect healthy, allergen-free main dish for a holiday occasion or a comforting, home-cooked meal.
Red Lentil Loaf [Vegan, Gluten-Free]
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon chopped garlic
- 1 tablespoon ground sage
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 cup gluten-free tamari or liquid aminos
- 2 cups White Button mushrooms
- 2 cups chopped kale
- 2 cups chopped spinach
- 2 cups gluten-free oats
- A small amount of olive oil, to grease pan
- In large pan, add lentils and veggie broth, bring to a boil, cover, and turn down heat. Simmer until soft, about 8 minutes.
- In another pan, add celery, onions garlic, mushrooms, kale, and spices with a bit of water and cook until tender.
- Smash lentils until smooth and combine all previously listed ingredients into one pan. Then, add spinach and oats and stir.
- Allow ingredients to cool a bit and add them to food processor with “S” blade. Puree briefly.
- Lightly oil 9x5-inch loaf pan and spoon mixture into pan. Bake for about 30 minutes at 325°F or until loaf starts to brown slightly on top and sides lift away from edges.
- Cooking time may vary. Don’t overcook or loaf will be dry. Cool and refrigerate. Once cool, the loaf can be sliced and eaten cold or reheated.