Lentil Loaf (Vegan, GF, DF)
This Vegan Lentil Loaf is an easy to prepare dinner suitable for any occasion and sure to please Meat lovers as well.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 1 cup dried green lentils
- 1 tbsp olive oil
- 1/2 large yellow onion
- 2 carrots
- 2 celery stalks
- 1/2 green bell pepper
- 1/2 red bell pepper
- 3 garlic cloves
- 1/2 cup gluten free quick cooking rolled oats
- 1/2 cup gluten free cracker crumbs
- 1 tbsp. flaxseed meal
- 1 tbsp. tomato paste
- 3 tbsp. ketchup unsweetened
- 1 tbsp. coconut aminos
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- salt & pepper to taste
- 1/2 cup ketchup unsweetened
- 1 tbsp. maple syrup
- 1/2 tbsp. coconut aminos
- 1/2 tbsp. apple cider vinegar
Preheat oven 350 degrees
Line a 9 x 5 loaf pan with parchment paper.
Cook the lentils according to package directions, drain well and set aside.
Chop into small pieces onion, carrot, celery, bell peppers and mince garlic.
Saute the veggies for 6-8 minutes in olive oil
Pulse cooked lentils in food processor leaving some chunks.
Add lentils, sauteed veggies, and remaining ingredients reserving glaze topping ingredients in a mixing bowl and combine thoroughly.
Press mixture into lined loaf pan.
Mix together ketchup, maple syrup, coconut aminos and apple cider vinegar in small bowl and spread on top of loaf.
Bake loaf in oven for 45 minutes.
Allow to cool at least 20 minutes before removing from the pan.
Can reserve extra glaze for topping after baking.
I used organic lentil with turmeric crackers but feel free to use your favorite.
Serving: 1slice | Calories: 115kcal | Carbohydrates: 20.8g | Protein: 6.2g | Fat: 0.8g | Saturated Fat: 0.2g | Sodium: 104mg | Potassium: 298mg | Fiber: 7.2g | Sugar: 3.5g | Calcium: 26mg | Iron: 2mg