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Vegan Lentil Loaf
A hearty and delicious meatless alternative to traditional meatloaf.
4
Servings
15 min
Prep Time
1 hr
Cook Time
1 hr 15 min
Total Time
Courses
Cuisines
Ingredients
Lentil Mixture
Glaze
Steps
Preheat the oven
- Preheat the oven to 350°F (175°C).
Prepare the Lentil Mixture
- In a medium-sized pot, add the rinsed and drained lentils and the water. Bring to a boil, then reduce the heat to low and let simmer for 25-30 minutes, or until the lentils are tender and most of the water has been absorbed.
- While the lentils are cooking, in a large skillet over medium heat, sauté the onion and garlic in a little bit of water until softened, about 5-7 minutes.
- In a small bowl, mix together the ground flaxseed and 6 tablespoons of water. Stir well and let sit for a few minutes until it thickens.
- Once the lentils are cooked, add them to the skillet with the onion and garlic. Stir in the tomato paste, soy sauce, smoked paprika, dried thyme, salt, black pepper, and the flaxseed mixture. Mix everything together well.
- Transfer the lentil mixture to a lined 9x5 inch (23x13cm) loaf pan and press down firmly with the back of a spoon to compact everything. Set aside.
Prepare the Glaze
- In a small bowl, whisk together the ketchup, balsamic vinegar, and maple syrup.
- Pour the glaze over the top of the lentil mixture, spread it out evenly, and use a spoon to make sure it covers the whole thing.
- Bake in the preheated oven for 30 minutes, then remove and cover loosely with aluminum foil. Return to the oven and bake for another 10-15 minutes.
- Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy!
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