Rye Free Vegan Lentil Loaf

Total time1 hr 35 min

Prep time25 min

Cook time1 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water

For the loaf

1 cup green or brown lentils, rinsed
2 ½ cups vegetable broth
2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 cup rolled oats
2 tbsp tomato paste
1 tbsp vegan worcestershire sauce
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the glaze

3 tbsp ketchup
1 tbsp maple syrup
1 tsp apple cider vinegar

Instructions

1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
2
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or the back of a spoon, mash roughly two-thirds of the lentils, leaving the rest whole for texture.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!