Vegan Lentil Loaf
Hearty, satisfying, and packed with real vegetable flavor, this lentil loaf is the kind of plant-based centerpiece that wins over skeptics at the dinner table. Green lentils are simmered in vegetable broth until tender, then partially mashed so the finished loaf has both structure and a pleasantly rustic bite. Sautéed onion, carrots, and celery bring sweetness and depth, while smoked paprika, dried thyme, and vegan Worcestershire sauce layer in that savory, almost meaty quality that makes this dish genuinely crave-worthy. Flax eggs — made simply from ground flaxseed and water — do the binding work that eggs would in a traditional loaf, and rolled oats help everything hold together into clean, sliceable portions. The sweet-tangy glaze of ketchup, maple syrup, and apple cider vinegar caramelizes beautifully in the oven, giving the top that glossy, slightly sticky finish you'd expect from a classic meatloaf. With six servings per loaf, it's a smart choice for a family dinner or a week of satisfying lunches. Just give it that full ten-minute rest before slicing and it will hold together perfectly every time.
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Learn more →Ingredients
6 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 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.
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