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.
Servings: 10
Calories: 115kcal
Ingredients
- 1 cup dried green lentils
- 1 tablespoon olive oil
- ½ large yellow onion
- 2 carrots
- 2 celery stalks
- ½ green bell pepper
- ½ red bell pepper
- 3 garlic cloves
- ½ cup gluten free quick cooking rolled oats
- ½ cup gluten free cracker crumbs
- 1 tbsp. flaxseed meal
- 1 tbsp. tomato paste
- 3 tbsp. ketchup unsweetened
- 1 tbsp. coconut aminos
- ½ tsp. garlic powder
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ¼ tsp. dried thyme
- salt & pepper to taste
Glaze toppping:
- ½ cup ketchup unsweetened
- 1 tbsp. maple syrup
- ½ tbsp. coconut aminos
- ½ tbsp. apple cider vinegar
Instructions
- 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.
Notes
Can reserve extra glaze for topping after baking.
I used organic lentil with turmeric crackers but feel free to use your favorite.
*Disclaimer
Nutrition
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