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Vegan Lentil Loaf (gluten-free)

Vegan Lentil Loaf (gluten-free)

This vegan take on the traditional ‘meatloaf’ is made with wholesome ingredients such as lentils, flaxseed, fresh vegetables, and oats, making it a flavorful and comforting entrée!

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Something that’s really been on my mind lately, especially with the New Year and all, is creating new recipes. I’m talking new NEW, as in out-of-my-comfort-zone new!

In my opinion, it’s pretty safe to say I’ve mastered the craft of cooking oatmeal (bragging? nah), and of course pancakes and all other sweet breakfast foods. I’ve made paleo versions, vegan versions, high protein versions, while (almost) all being gluten free of my favorite breakfast foods.

As I was thinking about this blog and the New Year, however, I realized I want to think more out of the box. Sure, making oatmeal, pancakes, and toast with homemade jam is great, fun, and without a doubt absolutely delicious, but I obviously eat SO much more than just breakfast food!

When it comes to lunch and dinner, I’m 100% on team SAVORY . I usually throw something together that’s both quick and healthy, composed of a starch, some form of plant-based protein, and fresh vegetables. When it comes to the protein source, I opt for tofu, tempeh, beans, lentils, and/or vegan mock meats.

I’ve been craving a change though. While I truly love those protein sources, I was yearning for something completely new; something I’ve never had before! Hence, this vegan lentil loaf was born.

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After teasing it on my instagram stories yesterday, I couldn’t help but share it with you guys ASAP! The amount of requests for the recipe was actually insane. And honestly? I don’t blame ya guys. The texture of this vegan ‘meatloaf’ is ON POINT. I’m not ashamed for going back for a third slice during dinner last night!

The best part? I didn’t feel icky or bloated afterwards. This loaf is incredibly hearty and nutritious. It’s made with whole, simple, plant-based ingredients that will make your tummy AND tastebuds thank you. Plus, it comes together so easy! All ya gotta do is pulse the (cooked) ingredients in a food processor a couple times, press it into a loaf pan, and top with a layer of ketchup!

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I know, I know. Ketchup is real basic for a meatloaf glaze, but I’ve found it to surpass any other, more elaborate glazes! Plus, it makes that last step just a tad easier, am I right?

This recipe makes 8 servings, so if you’re serving it at a family dinner or gathering, it’s perfect! If you’re making it for just yourself or two people, it’s also perfect! This meatloaf keeps in the fridge for up to five days, or in the freezer for up to one month!

I hope you love this lentil loaf as much as I do!

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Vegan Lentil Loaf (gluten-free)

Yields 8 slices
Prep Time 30 min
Cook Time 45 min
Total Time 1 hour 15 minutes

This vegan take on the traditional ‘meatloaf’ is made with wholesome ingredients such as lentils, flaxseed, fresh vegetables, and oats, making it a flavorful and comforting entrée!

Ingredients

Loaf:

  • 3/4 cup dry green lentils (135g)

  • 2 cups vegetable broth or water (480mL)

  • 2 tablespoons ground flaxseed (14g)

  • 1/4 cup water (60mL)

  • 1 tablespoon avocado oil (15g)

  • 1/2 onion, diced (65g)

  • 2 carrots, diced (100g)

  • 1 stalk celery, diced (100g)

  • 1/2 cup rolled oats (40g)

  • 1/3 cup oat flour (40g)

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Glaze:

  • 1/4 cup ketchup (60g)

Instructions

  1. Add lentils and vegetable broth/water to a large pot and bring to a boil. Reduce heat, cover, and simmer for about 40 minutes, stirring occasionally.

  2. Once the lentils are done, remove lid and set aside to cool.

  3. Preheat oven to 350˚F (180˚C). Lightly grease a loaf pan with oil and set aside.

  4. In a small bowl, whisk together the flaxseed and water. Set in the fridge for 10 minutes to thicken.

  5. Heat oil in a skillet or pan on medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.

  6. Add the cooked lentils, flax mixture, and sautéed vegetables to a food processor along with the oats, oat flour, and spices.

  7. Pulse until a chunky dough forms. Make sure not to overblend, as you want to keep some chunks for texture!

  8. Press the dough into your greased loaf pan, and spread the ketchup evenly over the top.

  9. Place in center of preheated oven, and bake for 45-50 minutes. Allow the loaf to cool 10 minutes before slicing, as it firms up during this time.

  10. Serve with some mashed potatoes and cooked veggies for a delicious and heartwarming meal! Leftovers can be stored in the fridge for up to five days, or in the freezer for up to one month.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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