Description
This 9-Ingredient Vegan Lentil Loaf is a wholesome, flavorful plant-based dish that even meat-eaters will love. Packed with lentils, fresh herbs, vegetables, and a savory topping, this gluten-free and nut-free loaf makes a perfect hearty dinner option. It’s easy to prepare with simple ingredients, offers a comforting texture, and bakes to a satisfying golden finish.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups dry brown lentils (cooked in either 3 cups water or vegetable broth)
- 1/2 cup oats or oat flour or gluten free 1:1 baking flour or all purpose flour
- 4–5 garlic cloves, minced
- 1 cup diced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp vegan butter or olive oil
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/2 cup marinara sauce or ketchup
- 1 tbsp soy sauce or coconut aminos
- 1 tsp sea salt
- 1/4 cup marinara sauce or ketchup (for topping)
Instructions
- Prep: Preheat your oven to 375°F and line a 9-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the loaf.
- Cook Lentils: Bring 3 cups of water or vegetable broth to a boil. Add the dry brown lentils, cover, and cook for 4-5 minutes. Then turn off the heat and let them sit covered for an additional 3-4 minutes until tender. Drain any excess liquid.
- Make Lentil Puree: Transfer the cooked lentils into a food processor and pulse until creamy. Add the oat flour, soy sauce (or coconut aminos), marinara sauce (or ketchup), and sea salt. Pulse again until the mixture is smooth. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of vegan butter or olive oil in a medium skillet over medium heat. Add minced garlic and diced onions, cooking until the garlic is aromatic and onions turn translucent. Add the chopped carrots and celery, cover, and cook on medium-low heat for 3-5 minutes until the carrots soften. Stir in the fresh thyme and rosemary, sauté for 2-3 minutes until fragrant, then remove from heat.
- Combine Mixtures: Return the skillet to the heat off. Add the lentil puree to the cooked vegetable mixture and thoroughly combine everything evenly to form the lentil loaf batter.
- Prepare for Baking: Pour the lentil loaf batter into the prepared loaf pan and smooth the surface with a spatula. Spoon and spread the remaining 1/4 cup of marinara sauce or ketchup evenly over the top for a flavorful glaze.
- Bake: Place the loaf pan into the oven and bake for 45-50 minutes until the loaf is firm and nicely browned on top. Remove from the oven and allow it to cool for 10 minutes before carefully lifting out of the pan.
- Serve: Slice the lentil loaf while warm and enjoy. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use vegetable broth instead of water when cooking lentils for added flavor.
- Make sure to pulse the lentils until smooth for the best loaf texture.
- Fresh rosemary and thyme add a wonderful aroma, but dried herbs can be substituted if necessary (use about 1 tablespoon dried each).
- Adjust salt to taste, especially if using soy sauce which adds saltiness.
- Store leftovers chilled and reheat gently to maintain texture.
- This loaf can be served with vegan gravy or additional marinara sauce for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan American
Keywords: vegan lentil loaf, gluten free lentil loaf, plant based loaf, vegan dinner, healthy vegan main dish, lentil bake, meatless loaf, nut free vegan recipe
