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
- Category: Side Dish
- Method: Baking
- Cuisine: German
- Diet: Vegan
Ingredients
Scale
- 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
- 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)
Instructions
- 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.
Notes
Tip 1: It is best to store the roast in a closed box in the refrigerator or freezer.
Tip 2: Instead of whole grain breadcrumbs you can also use oats