You do not know what to cook for the upcoming Easter holidays? Then you’ll certainly like this vegan lentil loaf recipe.
We love not only its texture, but also the authentic taste thanks to a great combination of spices and herbs. The culinary delight is gluten-free and does not require any seitan or soy products.
If you prefer a softer texture
If you prefer the lentil roast to be softer, I recommend making it the same day but giving it still enough time to set. Once you take it out of the pan, it’s pretty soft, which is perfectly normal. This will change after a few hours, though.
Nobody wants to eat a muddy roast, so it is important to let it cool and set in the fridge for at least three hours.
Prepare it in advance and save time!
You can prepare the dish a few days earlier and then on the festive day simply bake it again for short. This way you can spend more time with your family at Easter, for example.
But it’s important to remember that the mushroom lentil loaf gets tighter with time. Combined with lots of brown sauce I always prefer the tighter version .
What do you need?
Here is a small overview what you need for the vegan roast. Do not let the long list of ingredients scare you. This plant-based loaf is in no time ready.
- brown lentils (soaked for 5 hours minimum)
- celery stalks (optional)
- button mushrooms
- whole grain breadcrumbs or oats
- ground flaxseed
- tomato paste
- red pepper powder
- salt and pepper
How to make a vegan lentil loaf?
Here are some visual step-by-step instructions showing you, how I’ve made the dough for the vegan meatloaf in my food processor (Thermomix).
…and here comes finally the recipe!Print
Vegan lentil loaf
a vegan meatloaf even non-vegans will love!
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 8 thick slices 1x
- 280 gr./10 oz. brown lentils (soaked for 5 hours minimum)
- 1 onion in cubes
- 2 garlic cloves, minced
- 1 carrot in cubes
- 2 celery stalks in pieces (optional)
- 200 gr./7 oz. button mushrooms, quartered
- 45 gr./1.6 oz. whole grain breadcrumbs or oats
- 3 tbsp flaxseed meal
- 3 tbsp tomato paste
- 100 gr./3.5 oz. walnuts
- 2 tbsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 1 tsp salt
- 1/2 tsp pepper
- some red pepper powder (optional)
- Rinse the lentils well, then bring them to a boil in a medium-sized pot with water, lower heat, add salt and simmer for 20-30 minutes.
- As soon as ready cooked, strain and drain well or squeeze out water.
- Heat some oil or water in a skillet, then sauté onions and garlic until translucent.
- Add carrots, celery and mushrooms followed by thyme, rosemary and 1 teaspoon of salt.
- Put all ingredients including lentils and vegetables in a food processor and mix several times at medium level (Thermomix level 5). A stuffy, thick dough should form. If too wet, add some breadcrumbs.
- Line a small bread pan with baking paper, fill in the dough and flatten. If necessary, sprinkle with some olive oil.
- Bake at 190°C/375F° for 35-40 minutes. Remove from the oven and leave to rest for 15-20 minutes. Then turn carefully and take out of the tin. Keeps for 4-5 days in the refrigerator. For your convenience you can also easily prepare loaf in advance and freeze it until you need it.
Tip: It is best to store the roast in a closed box in the refrigerator or freezer.
Keywords: vegan lentil loaf
What to do with leftovers?
- Cut into slices, fry on each side with a little oil and serve on sandwiches. My homemade ketchup is also perfect for this. So, you have a quick lunch with a lentil loaf sandwich
- Fill veggies like bell peppers or zucchini with the leftovers and bake.
How to serve?
A classic way to serve it is with brown sauce, red cabbage and mashed potatoes.
Popular not only for Easter or Christmas
A vegan roast is of course an eye-catcher at Easter or Christmas, but it can also be eaten on other days as an appetizer, side dish or dinner. Even non-vegans will love this meat-free roast because it is so delicious and tasty. Just give it a try!