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I'm so excited for this new Vegan Lentil Loaf recipe that I will be serving for this Thanksgiving and Christmas, as a matter of fact, I have made it so many times already and it's not even Thanksgiving as yet!
How To Make Vegan Lentil Loaf
I can't tell you how delicious this lentil loaf was, it was the perfect texture and I used an ingredient that is unique to my recipe.
I used hearts of palms which you can purchase from Trader Joes or any supermarket here in the USA or ONLINE. If you can't find the heart of palms where you are located then substitute with radishes.
I have tested the recipe with both and they were delicious! If you don't have either, then substitute with carrots. This vegan meatloaf gets firmer as it cools and the result isn't mushy.
Tips For Making The Best Lentil Loaf
- Make sure your lentil is are cooked but all the liquid evaporated, that might mean cooking for longer or adding extra vegetable broth to ensure the lentils are tender.
- It is even better the next day, so it is the perfect make-ahead recipe.
- Substitute homemade ketchup for store bought.
Homemade Vegan Ketchup
For the topping, I made a homemade ketchup glaze from tomato paste and maple syrup which was quite delicious! You can substitute with your favorite sauce, such as barbecue or tomato ketchup.
I made a delicious sandwich with the leftover loaf, with vegan mayo, red onions, lettuce and it was so yummy!
You make can make the vegan meatloaf ahead and refrigerate for 3-5 days or freeze without the sauce then just ad the sauce when reheating!
Also please leave a star rating ;-)
- 255 kcal / 1066 kJ
- 12 g
- 13 g
- 27 g
- 40 min
- 50 min
- Ready in:
- 1 h 30 min
- 1 cup green lentils, or brown lentils
- 2 1/2 cups vegetable broth, or water
- 1 cup heart of palms, or radishes, finely chopped or processed in a food processor
- 1 - 1 1/2 cups walnuts,
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground paprika
- 2 teaspoons parsley
- 1/4 cup Bragg's liquid aminos, or Tamari sauce
- 2 tablespoons nutritional yeast flakes
- 1/4-1/3 cup oat flour
- 2 tablespoons ground flax seeds
- 1/4 teaspoon salt, or to taste
Homemade Ketchup Glaze
- Sort and rinse lentils, add to medium saucepan with water and bring to boil. Reduce heat and simmer for 40 minutes or until all liquid has evaporated and lentils are mushy. Transfer to a large bowl and mash with a fork or potato masher and set aside.
- Meanwhile, finely chop or process heart of palms or radishes in a food processor followed by walnuts until crumbly, transfer the heart of palm/radish to a small bowl and the walnut to the bowl with lentils.
- Preheat oven 375 F. Heat oil in a large skillet on medium-high, add onions and cook until soft about 2-3 minutes. Add garlic, celery, heart palm or radish, thyme, paprika, and parsley. Cook stirring frequently until fragrant, about 2 minutes.
- Transfer cooked vegetables to lentils, stir to combine adding Bragg's liquid aminos, nutritional yeast flakes, oat flour, ground flax seeds and salt.
- Transfer to a 9x5 loaf pan lined with parchment paper hanging over rims for easy removal, spread top with homemade tomato ketchup or your favorite sauce and bake in a preheated oven for 50 minutes,
- Allow the loaf to cool for about 30 minutes before slicing so the loaf will firm up.
Homemade Ketchup Glaze
- Combine tomato paste, water, maple syrup, lemon juice, molasses, garlic powder, onion powder, allspice and salt in a bowl, mix well. Pour into a saucepan and cook for 5 minutes to thicken. Allow to cool and spread over the top of the loaf.
- To make your own oat flour, process rolled oats in a high-speed blender or food processor.