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Whether on holidays or during the week for lunch – the vegan lentil loaf is simply delicious. It tastes moist, nutty, hearty and spicy. It also fills you up and is healthy thanks to legumes, vegetables, walnuts, oatmeal and sunflower seeds. With vegan meatloaf made with lentils, you’re guaranteed to wow the whole family. Following this easy recipe, lentil roast is quick to make. You can find a detailed lentil meatloaf recipe with exact quantities and step-by-step instructions below.
Vegan lentil loaf: a nutritious and versatile meal for every day
For the lentil loaf recipe you need only common ingredients that you may already have at home. The making is easy and quick. So you can make the vegan meatloaf on any day and serve it for lunch or dinner. It tastes delicious both hot and cold. Serving the lentil meatloaf with mashed potatoes or boiled rice, you will get a healthy meal that is very filling. In addition, you can make burgers from the lentil roast and take them with you. This way, you’ll have a delicious and wholesome meal on the go. Since the lentil meatloaf can be frozen, you can make the meal in advance to stock up.
Vegan meatloaf as a feast
The lentil meatloaf is not only delicious, but also an eye-catcher on the dining table. It is ideal as a feast for any holidays. Especially at Christmas, the vegetarian meatloaf is served with pleasure. Its taste is guaranteed to convince not only vegans, but also the whole family and all guests.
The vegan lentil roast tastes
- moist,
- tender,
- nutty,
- savory,
- spicy,
- hot and cold,
- and, of course, incredibly delicious.
In addition, it is
- vegan,
- healthy,
- filling,
- meat-free,
- low in fat,
- rich in vitamins and nutrients,
- eye-catcher on the dining table,
- easy and quick to make,
- ideal as a vegetarian Christmas roast, as a feast for any occasion or simply for lunch or dinner,
- suitable for preparation the day before,
- perfect to take away,
- suitable for freezing.
The vegan meatloaf
- does not contain unhealthy additives,
- can be served in many ways.
Vegan lentil loaf: the recipe
The exact quantities and step-by-step instructions, according to which you can easily make the vegan lentil roast yourself, you will find below in the box recipe.
For the lentil loaf recipe you need
- green lentils,
- walnuts,
- sunflower seeds,
- pickled kidney beans,
- mushrooms (I had brown mushrooms),
- some vegetables (I had carrots, bell bell pepper and tomato),
- oatmeal,
- flaxseed,
- onion and garlic,
- various spices (I had smoked paprika, soy sauce, mustard, black ground pepper and of course salt),
- some herbs (I had fresh parsley)
- and vegetable oil for frying.
How to make lentil roast: this is how it works
- Boil lentils in water according to package directions and then drain the water thoroughly.
- Finely grind oatmeal and flaxseed together.
- Chop onions and sauté in vegetable oil until translucent. Add finely chopped garlic and fry for about 1 minute.
- Add walnuts, sunflower seeds, drained beans, ground oat flakes and flax seeds, fried onions and garlic to the cooked lentils and coarsely chop everything.
- Add coarsely grated carrots, mushrooms and peppers cut into small pieces, pureed tomato, finely chopped parsley, soy sauce, mustard and spices and mix everything.
- Line the loaf pan with baking paper, pour the lentil mixture into the pan and bake at 200 °C for about 50 minutes. Let the lentil loaf cool down. Done!
How to serve the vegan meatloaf with lentils?
You can serve the lentil meatloaf with mashed potatoes, cooked rice or cooked buckwheat, among other things. The vegan gravy goes perfectly with it. With a tomato glaze, the vegan meatloaf tastes just as delicious. You can find a recipe for the glaze in this post below. You can also make burgers and sandwiches with the lentil roast.
Tips and tricks: how to make your lentil loaf perfect
- In addition to green lentils, brown lentils also work.
- It’s important to drain the lentils thoroughly after cooking so that the roast doesn’t end up mushy. Beans also need to be well drained.
- Use herbs and spices to your taste for the lentil roast.
- You can also use other vegetables. But be careful not to use too much of them, otherwise the vegan meatloaf will not be firm.
- Instead of walnuts and sunflower seeds you can use other nuts, almonds or seeds.
- Chop the lentil-mushroom-vegetable mixture only coarsely, so that you have pieces in the vegan meatloaf and do not get mush.
- Taste the lentil mixture before putting it in the baking dish and season it more as needed.
- Be sure to line the baking dish with parchment paper to make it easier to get the lentil roast out later.
- Let the lentil loaf cool after baking, otherwise it might fall apart when you cut it, as it is very soft to begin with.
- For baking, you’ll need an approx. 11 cm x 25 cm loaf pan.
- Store the vegan lentil loaf in the refrigerator. It will keep for about 5 days. You can reheat it in the oven or in a pan with some vegetable oil before serving.
- You can freeze the vegan meatloaf, then let it thaw before serving and then reheat it.
- You can also make a vegan roast with beans.
Did you make the lentil loaf using this recipe? I look forward to your star rating and your comment below about how you liked it.
Lentil loaf vegan
Equipment
- approx. 11 cm x 25 cm loaf pan
Ingredients
- 300 g dried green lentils
- 110 g walnuts
- 100 g sunflower seeds
- 200 g pickled kidney beans (drained weight)
- 200 g mushrooms
- 2 carrots (medium size)
- 1/2 bell bell pepper
- 1 small tomato (pureed)
- 75 g oat flakes
- 30 g flaxseed
- 1 onion
- 5 garlic cloves
- 1/2 tsp smoked paprika powder
- 1 tbsp mustard
- 2 tbsp soy sauce
- parsley
- salt
- pepper
- vegetable oil (for frying)
Instructions
- Cook lentils in water according to package instructions and then drain the water completely. It is important that the lentils are thoroughly drained after cooking.
- Finely grind oatmeal and flaxseed together.
- Chop onion and fry it in a pan in vegetable oil until translucent.
- Add finely chopped garlic and continue frying for about 1 minute.
- Add walnuts, sunflower seeds, drained kidney beans, ground oatmeal and flax seeds, and fried onion and garlic to the cooked lentils and coarsely chop everything.
- Add coarsely grated carrots, mushrooms and peppers cut into small pieces, pureed tomato, finely chopped parsley, soy sauce, mustard and smoked paprika powder and mix everything into a homogeneous mass, seasoning it with salt and pepper to taste.
- Line the loaf pan with baking paper, pour the lentil mixture into the pan and bake in a preheated oven at 200 °C for about 50 minutes. After that, let the lentil roast cool down a bit in the baking pan, then carefully take it out of the pan together with the baking paper and let it cool down completely.
Notes
- In addition to green lentils, brown lentils will also work.
- It is important to drain the lentils thoroughly after cooking so that the roast mixture does not end up mushy.
- Use herbs and spices according to your taste.
- Chop the lentil-mushroom-vegetable mixture only coarsely.
- Taste the lentil mixture before putting it into the baking dish and season it as needed.
- Be sure to line the baking dish with parchment paper to make it easier to get the lentil roast out later.
- Let the lentil loaf cool after baking.
- The cooking time of lentils is not included in the preparation time of the lentil roast.
- Note the detailed tips and tricks for the lentil loaf recipe at the top of the post.
Tomato glaze
Ingredients
- 70 ml tomato juice
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/2 tbsp chili sauce
- 1/2 tbsp agave syrup
- garlic powder
- salt
- pepper
Instructions
- Mix tomato juice, soy sauce, balsamic vinegar, chili sauce and agave syrup.
- Season the sauce to taste with garlic powder, salt and pepper.