Best Lentil-Loaf for the Holidays



A lentil-loaf is one of my favorites to use for the holidays and I remember my first loaf at a vegan Christmas gathering with friends a few years ago. Ever since, it has been my go-to recipe and goes really well with vegan mashed potatoes and cornbread stuffing!





The best part about the loaf is the glaze which helps to combine all the savory flavors together. Plus, adding walnuts adds a nice crunch and taste that is oh so good!




best holiday Lentil-loaf




Prep time
Cook time
Total time
A sweet and savory dish that is fulfilling for those moments when its time to gather and share delicious food with family and friends.  
Creator: 
Cuisine: Vegan
Serves: 8
Ingredients
  • 1/2 lb of green or brown lentils, uncooked
  • 3 cups of water cup or vegetable broth
  • 3 Tbsp extra virgin olive oil 
  • 1 cup of oats ( or 3/4 cup of oat flour)
  • 1 white onion, finely diced
  • 3 cloves of garlic, minced
  • 2 carrots, finely chopped or grated 
  • 1 celery stalk, finely chopped
  • 1/2 cup of walnuts, chopped *optional 
  • salt & pepper to taste
  • 2 tsp thyme
  • 2 tsp of garlic and onion powder
  • 1 tsp oregano
  • 3 Tbsp of milled flaxseeds +  7 Tbsp water, to make a flax egg

   Glaze
  • 3 tsp brown sugar
  • 1/4 cup of organic ketchup
  • 1 1/2 Tbsp apple cider vinegar
    Instructions
    1. Combine the 3 Tbsp of flaxseeds and 7 Tbsp water to make a flax egg. Set aside
    2. Cook lentils in 3 cups of water or vegetable broth, salt and pepper, and 1 tsp garlic and onion powder for about 45 minutes. You want the lentils to be mushy to bind together easier.
    3. Preheat oven to 350 degrees and grease a bread pan (or similar dish) with 1 Tbsp extra virgin olive oil.
    4. In a medium pot, sauté the onion, garlic, and celery with 2 Tbsp of extra virgin olive oil for about 5 minutes. Season with salt and pepper, then set aside to cool.
    5. In a large mixing bowl, mash lentils with a fork and after, add the sauteed vegetables, carrots, walnuts, spices, salt and pepper, and flax egg mix. Now, stir in the oats and if it is still too wet, add more oats or milled flaxseed.
    6. Transfer the lentil, oat, and veggie mixture with spices to your pan and bake for about 30 minutes. at 350 degrees
    7. While the lentils are cooking in the oven, prepare the glaze mixture with the ketchup, brown sugar, and apple cider vinegar.
    8. After 30 minutes, spread the glaze mix over the lentil loaf and cook for an additional 15-20 minutes.
    9. Let it cool and enjoy with a southern cornbread vegan stuffing and mashed red potatoes! 
    Notes
    *If the loaf is too dry, sometimes I will cook with some foil over the top for the first 30 minutes too and then use the glaze to help it keep its moisture. 



     When you guys make this and other vegan foods, share your creations by using the hashtag #beunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish.

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