This delicious and healthy Lentil Loaf is perfect for the holidays. It's hearty, oil-free, nut-free, gluten-free, and vegan.
This delicious lentil loaf recipe makes four servings and is a modified version of Vegan Richa's Vegan Lentil Quinoa Loaf.
What you need to make this healthy vegan lentil loaf:
- Brown lentils, dry
- Bay leaf
- Uncooked quinoa
- Onion
- Garlic
- Jalapeno
- Celery
- Carrot
- Thyme, dried
- Oregano, dried
- Raisins
- Flaxseeds, ground
- Dijon mustard
- Tomato paste
- Coconut aminos
- Reduced sodium tamari soy sauce
- Tahini
- Nutritional yeast
- Fennel seeds
- Rolled oats, coarsely ground and gluten-free (if sensitive)
Pro tip for organizing the ingredients
Yes, this lentil loaf has a lot of ingredients, so here's a pro tip. Organize the ingredients upfront into three groups:
1: Arrange the lentils, bay leaf, water, and quinoa together.
2: Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.
3: The third group includes all the other ingredients: raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, tamari, tahini, nutritional yeast, fennel seeds, and coarsely ground rolled oats.
Then, follow the preparation instructions below to whip up a delicious and nutritious vegan lentil quinoa loaf.
How to Prepare
Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and set aside.
Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.
Preheat oven to 375°F (190°C).
Add cooked lentils, quinoa, and veggie mixture to a large mixing bowl. Add the remaining ingredients of raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Stir well to combine.
Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.
Step-by-step instructions
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Side dishes
Enjoy this healthy lentil loaf with garlic mashed potatoes, mushroom gravy, and steamed broccoli or vegan collard greens. This meal is perfect for the holidays or any time you want a delicious, satisfying, comforting meal that won't rob you of your health.
Frequently Asked Questions
Instead of using a baking pan, you can use muffin tins for easy freezing later. Or form them into bite-size appetizer balls—perfect for a holiday party or potluck.
This lentil loaf with all the trimmings—Garlic Mashed Potatoes, Mushroom Gravy, and steamed broccoli or Collard Greens—is an excellent option for any vegan, vegetarian, or flexitarian. For dessert, I recommend the Crustless Vegan Sweet Potato Pie.
Absolutely! Just make sure they don't eat it all, so there's enough left for you.
This lentil loaf stores well in the refrigerator for up to 4 days or in the freezer for up to 4 months.
The typical animal-based meatloaf can have upwards of 20 to 30 grams of fat, not to mention high levels of saturated fat and dietary cholesterol. However, with less than 7 grams of total fat and zero dietary cholesterol, along with lots of fiber, this Lentil Loaf with quinoa is high in protein and heart-healthy.
We hope you love this lentil loaf recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Lentil Loaf (VEGAN, GF, NUT-FREE, OIL-FREE)
Ingredients
- ½ cup brown lentils dry
- 1 bay leaf
- 2¼ cups water
- ⅓ cup uncooked quinoa
- ¾ cup onion chopped
- 3 cloves garlic minced
- 1 jalapeno with seeds removed diced
- ½ cup celery finely chopped
- ½ cup carrots finely chopped or shredded
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ cup raisins roughly chopped
- 2 Tbsp ground flaxseed
- 1 tsp Dijon mustard
- 2 Tbsp tomato paste
- 2 Tbsp coconut aminos
- 1 Tbsp reduced-sodium tamari soy sauce
- 2 Tbsp tahini
- 1 Tbsp nutritional yeast
- ¼ tsp fennel seeds
- ½ cup coarsely ground rolled oats use gluten-free, if gluten-sensitive
Instructions
- Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and transfer the cooked lentil quinoa mixture to a large mixing bowl.
- Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.
- Preheat oven to 375°F (190°C).
- Add cooked veggies with spices to the large mixing bowl with the lentils and quinoa.
- Stir in raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Make sure it’s well combined with the cooked lentils, quinoa, and veggie mixture.
- Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.
Notes
- Arrange the lentils, bay leaf, water, and quinoa together.
- Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.
- The third group includes all the other ingredients: raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, tamari, tahini, nutritional yeast, fennel seeds, and coarsely ground rolled oats.
Nutrition
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Nikki
I've made this a few times, and it is so tasty. I've served this to meat eaters and they love it too. Thank you.
Gigi & Sersie
Yay! We're so glad you enjoy it. Yes, the meat-eaters in our family enjoy this too. They don't miss the meat.
Regina S.
A lot of ingredients, but it tastes so good. Will definitely make this again.
Kevin
Did you see my #CarmelizedOnionMushroomGravy review? If so, this was the #LentilQuinoaLoaf I referenced. So, if you are not a vegan, the entree is where you might jump off the vegan train. Not on this one! You will stay for the ride! The taste, of course, is excellent. You will also appreciate how this #veganloaf is embraced by all the senses.
I am a vegan advocate, and this recipe hit all my priorities: taste, health, and sustainability!