This Holiday Vegan Lentil Oat Loaf is the perfect main or side dish for a big gathering. It’s full of flavor and nutrition, so it’s a winner.
Vegan Holiday Lentil Oat Loaf
For my vegan or plant-based friends, or just as a healthy meatless side dish, I adore this flavor-filled Lentil Oat Loaf! This recipe is being shared with permission from Rip Esselstyn’s book, My Beef With Meat. Note: in his book it has the title of BBQ Lentil Loaf.
This recipe includes plenty of greens and other veggies that get lightly-sauteed before getting mixed with the lentils and oats.
This recipe makes two loaves, one of which can be frozen and then de-frosted and baked at a later date. This is what they look like when they’re ready to be baked or frozen.
And, here’s a close-up of the loaf pre-baking. That last drizzle of ketchup makes all the difference in the final flavor.
A lentil loaf makes the ideal holiday meal because you can prep it the day before (and, ideally, bake it so it has time to set), and then you can prepare the other side dishes on the actual day of the event.
Here’s the recipe for this Holiday Vegan Lentil Oat Loaf:Print
This Holiday Vegan Lentil Oat Loaf is the perfect main or side dish for a big gathering.
- 1½ cups red lentils, cooked and cooled
- 1 large onion, chopped
- One 8-ounce package mushrooms, chopped
- 4 garlic cloves, chopped
- 4 cups packed baby kale, chopped
- One 15-ounce can diced tomatoes, with juices
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon Mrs. Dash Garlic & Herb seasoning blend, or similar spice blend
- ¼ teaspoon dried marjoram
- ½ cup chopped fresh cilantro or parsley, or as desired
- 2 cups old-fashioned rolled oats, gluten-free
- 1 to 1½ cups ketchup
- Preheat the oven to 375°F.
- In a nonstick pan, cook the onions over medium heat, stirring constantly to avoid burning, until soft and translucent. Add the mushrooms and garlic and continue to cook over medium heat until soft.
- Add water or vegetable broth, if necessary, to keep the vegetables from sticking.
- Add the kale, cover, and continue to cook over medium heat until the spinach wilts, 4 or 5 minutes.
- Add the lentils to the onion-mushroom-spinach mixture and stir to combine.
- Add the diced tomatoes, sage, garlic powder, Mrs. Dash seasoning, marjoram, and cilantro and stir.
- Add the oats and stir it all again.
- In the bottom of two 9 × 5-inch loaf pans, spread half of the ketchup.
- Add the lentil-oat mixture to the loaf pans, then spread the remaining ketchup in a generous layer on the tops.
- Bake for 45 to 55 minutes until the ketchup turns crispy on the edges.
- Let set for 10 to 15 minutes before cutting and serving—ideally until the next day!
Recipe from My Beef With Meat by Rip Esselstyn. Copyright © 2013 by Rip Esselstyn. Used with permission by Grand Central Publishing. All rights reserved.
I guarantee if you make this for vegans or non-vegans, you won’t have any complaints.
Be sure to pin this Holiday Vegan Lentil Oaf Loaf to your favorite healthy Pinterest board:
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