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one green planet

This hearty Roasted Vegetable Loaf is full of lentils and vegetables. It’s 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]

$2.99
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Ingredients

  • 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

Preparation

  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 9x5-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.

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About The Author

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Dawn Hutchins

See My Recipes

Simple, delicious, plant-based recipes. Dawn Hutchins is the mastermind behind VegeCooking. She eats, breathes, and lives a judgment-free, plant-based lifestyle. She helps busy moms over 40 learn plant-based cooking for vitality, weight loss and long term health; for themselves and their families. She offer simple, delicious, family-friendly recipes, courses, classes, and cookbooks to help you achieve your goals and get your glow on!

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