Vegan lentil loaf with amazing tomato glaze
This recipe for vegan lentil loaf is very easy to prepare and it is perfect to start with a vegan diet or a meatless weekday.
6 people
Calories: 455kcal
Ingredients
- 2 cups uncooked lentils or 4 cups of cooked lentils
- 2 tablespoons olive oil
- 1 medium onion half cup or so, minced
- 2 celery stalks half cup or so
- 2 chopped carrots half cup or so
- 3 cloves of garlic
- 1/4 cup tomato paste or ketchup
- 1/2 cup bread crumbs
- 1/2 cup chopped walnuts
- 1/4 cup fresh parsley or 2 tablespoons dried parsley
- 1 teaspoon thyme or 1/2 teaspoon dried thyme
- 2 tablespoons tamari or soy sauce
- 3 tablespoons ground flaxseed
- salt and pepper
Glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons vinegar
Instructions
- If you are using dry lentils add 2 cups of dry lentils into 5 cups of boiling water. Leave them until tender.
- Pre-heat the oven to 350 degrees.
- Chop the onion, celery and carrot as small as possible. I use the food processor and press several times until they are minced.
- In a pan add olive oil to heat and add the vegetables with a good pinch of salt. When they start to brown, add the garlic. Leave it for about 10 min.
- To a large bowl, add the lentils with the remaining ingredients and cooked vegetables. Add salt and pepper and mix util fully integrated.
- Put the mixture into a loaf pan, ior line a baking sheet with parchment paper.
- Press it with a spoon, until firm and tight.
- To prepare the glaze, just mix all ingredients in a bowl. Spoon over the lentil-loaf and bake.
- Put it in the oven for 30-45 min. until golden and feels firm.
Notes
When adding the glaze start with half of it, if you need more add a spoonful at a time.
Nutrition
Serving: 1serving | Calories: 455kcal | Carbohydrates: 63g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 693mg | Potassium: 1009mg | Fiber: 23g | Sugar: 14g | Vitamin A: 3926IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 7mg