This delicious and hearty Lentil Loaf will help you stay on track with your health through the holidays. It's vegan, gluten-free, nut-free, and has no added oil or sugar. Pair this with mashed potatoes, mushroom gravy, steamed broccoli, or vegan collard greens, for a complete and satisfying holiday dinner. #lentilloaf #veganmeatloaf #healthyholidaydinner #danielfastrecipes #veganrecipes #healthyvegan #healthythanksgiving #healthychristmas
- 1/2 cup brown lentils, dry
- 1 bay leaf
- 2 1/4 cups water
- 1/3 cup uncooked quinoa
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno with seeds removed, diced
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped or grated
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 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
- 1/4 tsp fennel seeds
- 1/2 cup coarsely ground rolled oats (use gluten-free, if gluten sensitive)
Combine lentils, bay leaf, and water in a pan over medium heat and cook for 20 minutes. Add uncooked quinoa to the pan, cover and cook until both are tender about 10 to 15 minutes. Remove bay leaf and transfer to a large mixing bowl. Set aside.
Heat a large sauté pan over medium heat. Add onions, garlic, and jalapeno and dry sauté for 4 to 5 minutes. If veggies start to stick, add a splash of water to release.
Add celery, carrots, thyme, oregano to the pan and stir to combine. Cook for another 5 minutes or until veggies are tender.
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, tahini, nutritional yeast, fennel seeds, and coarsely ground gluten free rolled oats. Make sure it’s well combined with the 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). For the last 5 minutes, remove foil and continue baking uncovered until the time is up. Let it rest for a few minutes before slicing.
- Cutting board
- Measuring cup
- Measuring spoons
- Mixing bowl
- Large sauté or sauce pan
- Loaf pan or casserole dish
- Parchment paper
- Prep Time: 30 min.
- Cook Time: 30 min.
- Category: Lunch/Dinner Entree
- Method: Stove Top & Oven Baked
- Cuisine: American
Keywords: lentil loaf, quinoa, oats, nut free, vegan, daniel fast recipes, daniel fast compliant, christmas dinner, thanksgiving dinner, plant based christmas, holiday dinner, protein rich, healthy holiday dinner, oil-free, no oil, gluten-free