Vegan Lentil Loaf

Cooked lentil loaf that's been partially sliced on a plate.

5 from 5 votes

Try our delicious vegan Lentil Loaf, a hearty and healthy addition to your holiday meals. Perfectly satisfying and gluten-free. Pair this with mashed potatoes, mushroom gravy, steamed broccoli, or vegan collard greens, for a complete and satisfying holiday dinner.

Prep Time15

Cook Time1

Total Time1 15

Course: Lunch/Dinner Entrée

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 323kcal

Author: Gigi & Sersie

Equipment

1 mini bullet blender (to coarsely grind rolled oats)

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 and diced
½ cup celery, finely chopped
½ cup carrots, finely chopped or shredded
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup raisins, roughly chopped
2 Tablespoons ground flaxseed
1 teaspoon Dijon mustard
2 Tablespoons tomato paste
2 Tablespoons coconut aminos
2 Tablespoons tahini
1 Tablespoon nutritional yeast
¼ teaspoon fennel seeds
½ cup coarsely ground rolled oats (use gluten-free, if gluten-sensitive)
salt and pepper to taste (I used ½ teaspoon added to the mixture)

Instructions

Combine lentils, bay leaf, and water in a medium pot. Partially cover and cook lentils over medium heat for 10 minutes.
While the lentils are cooking, preheat a saute pan over medium heat and cook chopped onions for 4 to 5 minutes. Add celery, carrots, garlic, and jalapeno, and give it a stir. Cook for another 4 to 5 minutes. Add dried thyme and oregano, give it a good stir, and then turn off the heat.
Preheat your oven to 375°F (190°C).
Return to the pot with the lentils, add dry quinoa, stir, and cook uncovered for 10 to 15 minutes. When quinoa and lentils are done cooking, remove the bay leaf.
Add all ingredients to the mixing bowl and stir well to combine.
Carefully spoon the lentil loaf mixture into a parchment-lined casserole dish or loaf pan. Use the back of a wooden spoon to pack down the loaf and smooth out the top. Cover with foil and bake for 20 minutes at 375°F (190°C).
When 5 to 7 minutes remain, remove the foil and continue baking uncovered. Remove from the oven and let it sit for 10 minutes to set.
Slice, serve, and enjoy!

Notes

Pro Tip: Organize the ingredients upfront into three groups

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.

Serving Suggestions: Enjoy this tasty and healthy lentil loaf with garlic mashed potatoes, vegan mushroom gravy, healthy cranberry sauce (no refined sugar), and vegan collard greens.

Leftovers/Meal Prep: This lentil loaf stores well in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Nutrition