Lentil Loaf

This vegan Lentil Loaf is moist and flavorful. It will be the star attraction at any holiday party. Made with lentils, quinoa, and vegetables.

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

• Quinoa: Has a mild nutty flavor. Binds it all together.
• Vegetable broth: I like low sodium vegetable broth so that I can control the amount of sodium.
• Veggies: I used onion, celery and carrots for a flavor base.
• Olive oil: For flavor and cooking the vegetables in.
• Garlic: Add a pungent flavor.
• Thyme: Adds an earthy minty flavor. It reminds me of Thanksgiving. You can use your favorite herbs.
• Ground flaxseed: Binds it all together.
• Lentils: I used canned brown lentils.
• Ketchup: Adds a sweet vinegar flavor.
• Salt and pepper: Enhances the other flavors and adds flavor.
• Tamari: Adds an umami flavor. I used low sodium gluten-free tamari so that I can control the sodium.

🔪 Instructions

Step 1: Toast quinoa in a pan to add a nutty flavor. Add vegetable broth and bring to a boil.

Step 2: Reduce heat to a simmer and cook until liquid is absorbed, about 15 minutes. Let sit 5 minutes to get fluffy.

Step 3: Cook onions until translucent.

Step 4: Add garlic, then chopped celery, carrots, and thyme. Cook until crisp tender.

Step 5: Mix onion, carrot, and celery mixture with quinoa, lentils, and ground flax. Mash with a pastry blender or potato masher. Pour into a parchment lined or oiled loaf pan.

Step 6: For the glaze mix ketchup and tamari. Spread on top of the lentil loaf. Cover with foil and bake for 30 minutes. Then, bake uncovered for 8 more minutes.

🥡 Storage

This vegan lentil loaf recipe will last up to 5 days in an airtight container in the fridge.

🍽 Serving

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• Roasted Beet and Butternut Squash Salad with Maple Tahini Dressing

💭 Tips

• If you buy quinoa in the bulk section, make sure to rinse and drain it. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
• Toast your quinoa for a nutty flavor before adding vegetable broth and cooking it.
• You may be tempted to cook the quinoa in water, but the low sodium vegetable broth makes a huge difference in the recipe because it adds so much flavor.
• The brand of vegetable broth can make a difference too. I used Trader Joe's, but there are other great ones out there as well.
• Make sure you add salt to the quinoa.
• You could cook your own lentils if you prefer. I like having at least one short cut to make my life easier.
• Cover the lentil loaf with foil and bake it. That way the loaf and the glaze stay nice and moist. Then, cook it uncovered so that the glaze cooks onto the loaf.
• I used a glass baking dish for this recipe. If you use a metal one it won't take as long to bake.
• You can grind your own flaxseed in a coffee grinder or Nutribullet with the milling blade.

This vegan meatloaf is perfect for a main dish at a holiday party. The whole family will love it!

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📋 Recipe

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5 from 2 votes

Lentil Loaf

This vegan Lentil Loaf is moist and flavorful. It will be the star attraction at any holiday party. Made with lentils, quinoa, and vegetables.

Course Main Course

Cuisine vegan, gluten free

Keyword lentil loaf, vegan loaf

Prep Time 10 minutes

Cook Time 1 hour 3 minutes

Total Time 1 hour 13 minutes

Servings 8 slices

Calories 284kcal

Author Willow Moon

Ingredients

• ½ cup quinoa
• 1 cup low sodium vegetable broth
• Salt
• 1 cup chopped onions
• 1 tablespoon olive oil + more for greasing dish
• 1 clove garlic minced
• 2 stalks celery chopped (½ cup)
• 1 carrot chopped (¼ cup)
• 1 teaspoon dried thyme
• 2 tablespoons ground flaxseed
• 15 ounce can of lentils drained and rinsed
• ¼ cup ketchup
• Salt and pepper

Glaze

• ¼ cup ketchup
• 2 teaspoons low sodium gluten free tamari

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 375°.
• Pour quinoa into a pan, and toast for a couple of minutes, if desired.
• Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Let sit about 5 minutes to get fluffy. Set aside.
• Add olive oil and chopped onions to a hot pan. Cook onions until translucent over medium heat, about 3-4 minutes.
• Add minced garlic. Cook 30 seconds longer.
• Add chopped celery, carrot and dried thyme. Cook until crisp tender, about 5 minutes.
• In a mixing bowl, add onion, celery, and carrot mixture, cooked quinoa, ground flaxseed, and lentils. Mix and mash with a pastry blender or potato masher.
• Add ketchup, salt, and pepper. Mix well.
• Oil a 9 x 5 x 2 ½" loaf pan or line it with parchment paper. Pour mixture into pan and press down.
• Glaze: Mix ketchup and tamari. Spread on top of lentil loaf.
• Cover lentil loaf with foil. Bake at 375° for 30 minutes* covered, then take foil off and bake for 8 minutes longer. Let sit 15 minutes so that it can firm up.

Notes

* I used a glass baking dish. If you use a metal one, you won't need to bake it as long. I would recommend checking the loaf after 20 minutes.

Nutrition

Calories: 284kcal | Carbohydrates: 47g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 356mg | Potassium: 709mg | Fiber: 18g | Sugar: 6g | Vitamin A: 1479IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 5mg

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