This Vegan Lentil Loaf is the perfect main or side dish for a big gathering. This recipe is full of flavor and nutrition, plus it’s gluten free.
Vegan Lentil Recipe
Lentils might be my favorite plant-based protein. As my health has gotten better over the years and my digestion has improved, I’ve been able to add more and more legumes and fibrous foods back into my diet. Lentils are the perfect legume to add back into a paleo-ish diet because they’re the easiest to digest.
Lentils are so easy to cook, too. You don’t need to soak them (although you can), and they just need about 20-25 minutes on the stovetop to transform them into tender, little morsels that are chock-full of plant-based protein and nutrition.
You’ll notice that this recipe uses red lentils which are even more tender than green or brown lentils. I like to pre-cook the red lentils the day before I make this recipe. Then, making the lentil meatloaf is as easy as combining the cooked lentils with the other ingredients.
How to Make Lentil Loaf
Once you have your cooked red lentils, the next step to making the perfect Lentil Oat Loaf is to sautés your vegetables, including onion, mushrooms, garlic, and spinach.
This recipe makes two loaves, one of which can be frozen and then de-frosted and baked at a later date. Each one will only make about 4 servings, though, so you might want to cook them both at the same time, depending on how many servings you need.
This is what the lentil meatloaf looks like when it’s ready to be baked or frozen.
A lentil oat loaf makes the ideal holiday meal because you can prep and bake it the day before, giving you more time to enjoy with your family and friends. Cooking and chilling the loaf the day before also makes it easier to slice when you’re ready to serve. Simply re-heat the loaf in a 350 degree oven for 15 minutes before serving.
I hope this recipe shows up on your holiday table this year. I think I am going to make it for Thanksgiving!
Other Healthy Lentil Recipes you might like:
Here’s the recipe for this Vegan Lentil Loaf:Print
This Vegan Lentil Loaf is the perfect main or side dish for a big gathering or a holiday. This recipe is full of flavor and nutrition, plus it’s gluten free.
- 1½ cups red lentils, cooked and cooled*
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 large onion, chopped
- One 8-ounce package button mushrooms, chopped
- 2 garlic cloves, chopped
- 2 cups packed baby spinach, chopped
- One 15-ounce can diced tomatoes, with juices
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- ½ cup chopped fresh cilantro or parsley, or as desired
- 2 cups rolled oats, gluten-free
- 1 cup prepared ketchup
- To cook the red lentils, rinse and drain them in a fine-mesh sieve. Add the lentils to a medium saucepan and cover with filtered water. Bring the lentils to a boil and then turn down the heat, cover the pot, and cook for 10 minutes or until the water has been absorbed. Let the lentils cool for about 20 minutes before using in this recipe*.
- Preheat the oven to 375°F and spray two 1.5 quart loaf pans with nonstick cooking spray and set aside.
- In a large nonstick pan, heat the olive oil over medium add. Add the onions and sauté for 3 minutes. Add the mushrooms and garlic and continue to cook for 3 more minutes.
- Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, about 4 or 5 minutes.
- Add the cooked lentils to the onion-mushroom-spinach mixture and stir to combine.
- Add the diced tomatoes, oregano, and parsley, oats, and stir to combine.
- Divide the mixture between two loaf pans and top with the ketchup.
- Bake for 45 to 55 minutes.
- Let the loaves set for 10 to 15 minutes before cutting and serving.
*You can cook the lentils up to 2 days before making this recipe. Store them in a tightly-sealed container in the refrigerator until you’re ready to use them.
Also, if you bake the loaf the day before, you can re-heat it in a 350 degree oven for 15 minutes before serving.
Be sure to pin this Lentil Loaf to your favorite healthy Pinterest board:
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