Easy Vegan Lentil Loaf
This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, peppers, mushrooms and aubergine. This recipe is super flavourful, gluten-free, oil-free, nut-free, dairy-free and will certainly be a crowdpleaser at holiday parties and gatherings!
Can you quote believe that this year’s holiday season is here already?! It seems as if just last week I sat down to set my intentions for 2018. To say that it has flown by is definitely an understatement. But it’s not that I’m complaining, because for me, it’s been an incredible year of both learning and opportunity.
Anyway, onto the recipe. Ever since I went vegan three years ago, I’ve been making some sort of nut or lentil loaf for Christmas. I wanted to share a recipe with all of you who want to arrange a meatless party table, but aren’t sure what will impress both vegans and meat eaters alike. Well, this is your answer – a veggie-packed vegan lentil loaf.
Table of Contents
Healthy vegan lentil loaf for Thanksgiving or Christmas
While we don’t celebrate Thanksgiving here in the UK, this recipe is perfect for all my American readers out there that want to have a vegan Thanksgiving. But this lentil loaf isn’t just for the two big holidays: you can bring it along to any party or gathering you have coming up and impress all of your friends and family! To be honest, it’ll probably be making it for any average lunch or dinner over the next few months because it’s simply that delicious.
While it took me a few tries to perfect the flavour and the texture of this recipe, I made sure that the method is totally beginner-friendly. Because of this, anyone that is interested in putting something different on the table this holiday season could recreate my vegan lentil loaf recipe! It’s also healthy, featuring no heavily processed ingredients and plenty of veggie goodness such as carrots, red peppers, celery and mushrooms. In other words, you can enjoy a flavourful Christmas dinner and eat plenty of vegetables at the same time!
Most importantly, it’s delicious, cosy and perfect as the star of any holiday party table. The different vegetables add a lot of flavour, and the texture is exactly what you’d look for in a lentil roast: soft, but not mushy.
Serve this with a side of mashed potatoes, vegan gravy and roast vegetables, and you’ve got a delicious vegan Thanksgiving or Christmas dinner sorted.
I love this lentil loaf because it’s…
- Entirely vegan/plantbased, as always.
- Gluten-free.
- Oil-free.
- Incredibly flavourful.
- Packed full of vegetables.
- Crispy on the outside and soft on the inside.
- Non-vegan approved.
- Also delicious as leftovers.
- Easy to make.
- Made from simple, whole ingredients.
Chances are, anyone who gives it a go won’t quite believe that this recipe is both vegan and healthy!
How to make a vegan lentil loaf
Start by cooking your red lentils according to packaging instructions – they usually take 10-15 minutes. Make sure that they are cooked through, but not mushy.At the same time, roast finely chopped mushrooms and aubergine in the oven at 180 degrees C/356 F for around 10-15 minutes.
Meanwhile, prepare your vegetables. Add finely chopped onion to a non-stick frying pan and stir for a couple of minutes, but make sure it doesn’t burn. Then, add finely chopped carrots, red bell pepper, celery, tomato puree and a little bit of black pepper. Cook and stir on a low heat for around 10 minutes.
Once everything is ready, add all the ingredients to a mixing bowl together with cranberries, garlic, cilantro, ground flaxseed, and season to taste with salt. Wait a few minutes before adding buckwheat flour. Stir well, and then transfer to a loaf pan lined with parchment paper. Roast at 180 degrees C/356 F for around 35-40 minutes, watching carefully to make sure that the top doesn’t burn.
Let me know in the comments: what’s your favourite vegan party table food for Christmas or Thanksgiving? If you give this vegan lentil loaf a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Get the Recipe: Easy Vegan Lentil Loaf (Gluten-free + Oil-free)
Ingredients
- 1 cup red lentils, uncooked
- 3 cups chestnut mushrooms , finely chopped
- 1/2 medium aubergine, finely chopped
- 1 medium onion , finely chopped
- 1 large carrot , finely chopped
- 1 large red bell pepper , finely chopped
- 3 stalks celery, chopped
- 2 tbsp tomato purée
- 1/2 tsp black pepper
- 2 tbsp cranberries, chopped
- 3 cloves garlic, minced
- 1 small bunch cilantro, chopped
- 1 tbsp ground flaxseed
- sea salt, to taste
- 2 tbsp buckwheat flour
Instructions
- Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging - this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
- Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
- Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
- When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
- Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.
23 Comments on “Easy Vegan Lentil Loaf”
Getting ready for a Vegan GF family dinner and did a practice bake. Thanks so much for the recipe. We loved the flavours and will definitely make for the dinner.!! Any advice on how to better help the loaf hold its shape? I would not be able to serve it outside of the pan. FYI the loaf plan was packed full. I used one flax egg, but it wasn’t gel like. Wondering if I could use two flax eggs and/or if the flax must have a gel like consistency. Thanks so much!
I’m very happy to hear you liked it! And it seemed to hold its shape really well for me – perhaps, as you said, use two flax eggs/set them aside for a little bit longer, or leave the loaf in the oven for a longer time. The latter option usually works well, as all ovens are slightly different. Thank you very much for your comment 🙂
I like how colorful and visually appealing this loaf is. I’m not vegan but I would definitely try it!
Thank you! I’m so glad you like it 🙂
I’d say non-vegan will definitely enjoy this lentil loaf too! Great recipe.
Haha thank you! I certainly got a positive response from my friends and family.
That meatloaf looks like it’s packed with all kinds of yummy flavors! We’ll have to try this!
Thank you very much – I hope you like it if you give it a go 🙂
Can you freeze the loaf once it has been cooked and then defrost and reheat to have another time?
Yeah for sure! You can store slices in freezer-friendly bags and keep in the freezer for around 2 months.
Yummy recipe! This is super healthy, too.
Thank you so much for your lovely comment!
This vegan lentil loaf looks beautiful. I think it would be a great addition to any holiday menu even if not a only vegan one. It’s always great to have dishes that everyone can eat!
Thank you! I totally agree that it’s important to account for different dietary requirements – I can’t wait to make it for our Christmas table 🙂
It’s in my oven right now. It will be part of our christmas menu tomorrow (here in Finland christmas eve = christma already) and I’m sure that we’ll love it!
Yay thank you very much for making my recipe! I hope you liked it :).
Hi the looks lovely did you use dried or fresh cranberries ?
Thank you! And fresh cranberries.
Very excited to try this recipe, not vegetarian nor vegan but trying to incorporate more plant-based recipes in my routine and this looks like a great protein-packed meal prep idea – thank you for sharing!!
Do you have to use buckwheat flour or could you use oat/white flour?? Thx.
Yes that would work as a substitution.
This looks like a must try. What can I use instead of the mushrooms as I dont eat it.
I am trying to be a vegan but need help
You can leave them out if you want to, or replace with a vegetable of your choice!