Meaty Vegan Lentil Loaf
- Jul 25
- 2 min read
Title: Meaty Vegan Lentil Loaf
Servings 10 | Calories per serving 175
Ingredients
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
1 medium sized carrot, finely chopped
1 cup mushrooms, finely chopped
1/4 cup sugar free ketchup
3/4 teaspoon balsamic vinegar
15 oz can chickpeas, drained and rinsed
15 oz can of lentils, drained and rinsed
1 cup quick oats (alt: old fashion or rolled oats)
1/4 fresh parsley, chopped
3 tablespoons tamari or soy sauce
1 tablespoon garlic powder
1 tablespoon smoked paprika
Recipe Instructions
Preheat the oven at 400F and line an 8.5" x 4.5" loaf pan with parchment paper.
Combine the onion, red bell pepper, carrot, and mushrooms with 1 tablespoon of water in a skillet and cook over medium heat until softened (about 6-8 minutes).
Mix the ketchup and balsamic vinegar in a small bowl. Half of this will be used in the batter, and the other half on top of the loaf.
Combine the chickpeas and lentils (drained if using canned) into a blender (or food processor) and combine until a chunky paste forms. Transfer to a bowl and mix in the cooked veggies, quick oats, parsely, tamari, garlic powder, paprika, and 3 tablespoons of the ketchup mixture.
Transfer the mixture to the prepared loaf pan and flatten the top of it using a spatula. Spread the remaining ketchup-vinegar mixture on the top using the back of a spoon. Bake for 45 minutes, or until firm and cooked through. Remove from the oven and allow to cool for at least 15 minutes before cutting (sooner than this and it may fall apart).
Cut into 10 slices (one slice is a serving size).
This recipe freeze very well.
What's missing from this recipe? A starch or intact whole grain (pairing this with boiled white potato is our favorite), non-starchy vegetables (our favorite are steamed green beans), and an added fat or dressing (our favorite is to add a measured amount of oil to the potatoes with salt/pepper and fresh chives).
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