This vegan Lentil Loaf is moist and flavorful. It will be the star attraction at any holiday party. Made with lentils, quinoa, and vegetables.
vegan, gluten free
lentil loaf, vegan loaf
low sodium vegetable broth
+ more for greasing dish
chopped (1/2 cup)
chopped (1/4 cup)
can of lentils
drained and rinsed
Salt and pepper
low sodium gluten free tamari
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 flax, 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 1/2" loaf pan or line it with parchment paper. Pour mixture into pan and press down.
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.
* 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.