/*** Take out the divider line between content and sidebar ***/ #main-content .container:before {background: none;} /*** Hide Sidebar ***/ #sidebar {display:none;} /*** Expand the content area to fullwidth ***/ @media (min-width: 981px){ #left-area { width: 100%; padding: 23px 0px 0px !important; float: none !important; } }

Are you ready for LENTIL LOAF! This Savoury Vegan Lentil Loaf is one of my favourite vegan means and is an excellent choice to serve to your carnivorous friends and family. If you’re looking to add more dishes to your repertoire that will keep you satiated, satisfied and full all week long, then look no further! This loaf is what’s UP! In this video I break down the recipe step by step so you can see exactly how to make your own savoury vegan lentil loaf from scratch.


Print Recipe
Savoury Vegan Lentil Loaf
Are you ready for LENTIL LOAF! This Savoury Vegan Lentil Loaf is one of my favourite vegan means and is an excellent choice to serve to your carnivorous friends and family. If you’re looking to add more dishes to your repertoire that will keep you satiated, satisfied and full all week long, then look no further! This loaf is what’s UP!
Course Entré
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Lentils
The Guts:
Dry Mix:
Glaze:
Course Entré
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Lentils
The Guts:
Dry Mix:
Glaze:
Instructions
  1. Lentils: 1. Combine lentils, stock and bay leaf in a pot and bring to a boil. Once boiling drop to a simmer, cover with a lid and cook for 25 minutes (or until lentils are soft). Drain in a strainer. Cooking the veggies: 1. Heat oil in a large frying pan on high, once the oil is hot add in your mushrooms and cook them until they have nice colour on them (about 5 minutes). 2. Once the mushrooms are nicely seared, add in your onions and salt and cook until the onions are translucent. Next add in your celery, carrots, pepper, thyme and rosemary and cook for another few minutes. Once the celery and carrots are soft add in the garlic and tamari and cook for one more minute. Remove from the heat and set aside. Making the mix: 1. Next, mix together water and flax meal in a dish and set aside. 2. Combine the roasted cashews, oats and garlic powder in a blender and lightly pulse until the cashews are roughly chopped. Remove from the blender and set aside. 3. Once lentils are cooked puree ⅔ of them in a blender or food processor with the flax meal until it forms a paste. 4. Combine the cooked veggies from the pan, the lentil mixture and the blended cashew mix into a bowl and mix thoroughly with a wooden spoon. Baking the loaf: 1. Preheat the oven to 400F and spread mixture evenly into a 9x13 inch baking pan. 2. To make the glaze, combine ketchup, maple and ACV in a bowl and mix together with a spoon. 3. Spread glaze evenly over the lentil loaf and bake on 400F for 45 mins, then remove from oven and let cool for 10 minutes before serving.

Subscribe To Our Newsletter

Sign up for my newsletter to keep up to date on my workshops, promotions, and events! Don't worry... I'll only email you once in a while.

You have Successfully Subscribed!

/*** Take out the divider line between content and sidebar ***/ #main-content .container:before {background: none;} /*** Hide Sidebar ***/ #sidebar {display:none;} /*** Expand the content area to fullwidth ***/ @media (min-width: 981px){ #left-area { width: 100%; padding: 23px 0px 0px !important; float: none !important; } }