Recipe For Tofu Stir Fry

Recipe For Tofu Stir Fry

About The Recipe: Tofu Stir Fry

If you love delicious healthy vegan recipes you are going to love this recipe for tofu stir fry. Tofu weight loss recipes are such a great vegetarian meat replacement because they’re high in nutrients and so versatile. This dish in particular is so flavorful you will never want another tofu recipe again. The flavor combinations are spectacular especially if you love a spicy Asian fusion type dish.

recipe for tofu stir fry
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Tofu Stir Fry

This is the most flavorful recipe for tofu stirfry ever. You will love this flavor combinations and simple cooking method.

Course Main Course
Cuisine asian
Keyword comfortfood, keto, low carb, plant based diet, tofu, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 5 Servings
Calories 144 kcal
Author admin

Ingredients

  • 16 oz tofu firm or extra firm  plus the liquid from the container
  • 2 tbsp olive oil
  • 1/4 cup chopped onions
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp wasabi
  • 1 tsp miso paste
  • 1 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tsp lemon juice
  • 1 tbsp agave
  • 1 tbsp tapioca flour or rice flour, regular flour, or 1 tbsp cornstarch
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tbsp red chili flakes
  • 1 tbsp sesame seeds

Instructions

  1. Remove the tofu block from the container and sit on a cutting board. Don’t forget to keep the liquid for your broth.

  2. Carefully slice your tofu block into 1/4 inch thick cubes

    Recipe for tofu stir fry vegan
  3. Bring your skillet to a medium high heat with the olive oil before adding in the onions and sautéing them for about two minutes until they start to brown

  4. Combine all the seasonings, liquids, sauces and pastes (all the ingredients other than tofu and sesame seeds) in a mixing bowl and whisk until thoroughly combined

  5. You’re the tofu in the skillet for a few minutes per side before pouring in the sauce mixture and reducing the heat to medium low

  6. Carefully stir the sauce and tofu around in the skillet and let it simmer for a few more minutes

  7. Remove from heat and sprinkle the tofu with sesame seeds before

Recipe Notes

Nutrition Facts
Servings: 5
Amount per serving  
Calories 144
% Daily Value*
Total Fat 10.5g 13%
Saturated Fat 1.8g 9%
Cholesterol 0mg 0%
Sodium 416mg 18%
Total Carbohydrate 6.5g 2%
Dietary Fiber 1.6g 6%
Total Sugars 1.8g  
Protein 8.5g  
Vitamin D 0mcg 0%
Calcium 207mg 16%
Iron 2mg 12%
Potassium 196mg 4%

This recipe for tofu stir fry will impress your taste buds and leave you satisfied with healthy ingredients. It’s great with a side salad or steamed vegetables too. Did you know tofu is keto friendly as well? That’s right it’s one of the few los cars vegan foods available and it’s so versatile too. You only need some simple ingredients to make this tofu dish. 

Ingredients for your tofu recipe include: 16 oz tofu firm or extra firm, 2 tbsp olive oil, and 1/4 cup chopped onions. For the flavorful stick sauce I like to use 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp miso paste, 1 tbsp apple cider vinegar, 2 tbsp soy sauce, 1 tsp lemon juice, and  1 tbsp agave. You will also need 1 tbsp tapioca flour, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tbsp red chili flakes, and 1 tbsp sesame seeds. This vegan dish is healthy and delicious.

recipe for tofu stir fry tofu weight loss recipes

Tofu Cooking Tips

How do you make this recipe for tofu stir fry? First take the tofu block out of the container but keep the water. Start making the recipe by slicing the entire block of tofu into quarter inch thick cubes.

Recipe for tofu stir fry vegan
How to slice tofu into cubes

Heat the oil in a large skillet on medium high and add the onions once it’s hot.

Sauté them until they are brown (2 minutes or so). In the meantime combine the ginger paste, garlic paste, miso paste, apple cider vinegar, soy sauce, lemon juice, liquid from the tofu container, agave, tapioca flour, red chili flakes, turmeric and paprika in a medium mixing bowl and whisk vigorously until thoroughly combined.

Pour a splash of the seasoning mixture in the pan and reduce the heat to medium. Place the tofu cubes into the pan and sear on each side for 5 minutes. Add the rest of the sauce mixture into the pan and stir carefully while sautéing for 2 minutes. Sprinkle the recipe for tofu stir fry with sesame seeds before serving!

You might also like: 50 Vegan Keto Recipes

Tofu Stirfry Nutritional Information

Nutrition Facts
Servings: 5
Amount per serving 
Calories144
% Daily Value*
Total Fat 10.5g13%
Saturated Fat 1.8g9%
Cholesterol 0mg0%
Sodium 416mg18%
Total Carbohydrate 6.5g2%
Dietary Fiber 1.6g6%
Total Sugars 1.8g 
Protein 8.5g 
Vitamin D 0mcg0%
Calcium 207mg16%
Iron 2mg12%
Potassium 196mg4%
Nutritional information for this tofu stirfry recipe

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Easy Vegetarian Ramen Soup Recipe

Easy Vegetarian Ramen Soup Recipe

Recipe Video: Vegetable Ramen Noodle Soup

I love a healthy hearty Vegetarian Ramen Recipe! It’s so filling and full of nutritious vegetables and amazing flavors. When you use seasonings and flavors like soy sauce fresh ginger jalapeños wasabi miso paste and more you will fall in love with this broth! This vegan noodle soup recipe is filling, easy, healthy, and flavorful.

vegetarian ramen recipe vegan noodle soup
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Vegetable Ramen

This noodle soup is so delicious with Ramen, squash, mushrooms and the most delicious broth.

Course Main Course
Cuisine Japanese
Keyword pasta, ramen, squash, vegan, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 330 kcal
Author admin

Ingredients

  • 6 oz Ramen noodles dry
  • 1/4 cup chopped onions
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 oz freshly chopped ginger
  • 2 tbsp chopped jalapeños
  • 2 tsp garlic paste
  • 1 tsp wasabi paste
  • 1 tsp miso paste
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp red chili flakes
  • 2 cups vegetable broth
  • 3/4 cup chopped bell peppers
  • 1/2 cup Thinly sliced squash
  • 1/2 cup sliced mushrooms
  • 1 oz finely chopped cilantro

Instructions

  1. Heat the oil in a skillet or wok then add in the onions and sauté for 1 minute before adding ginger and jalapeños.

    Vegan recipe for vegetarian ramen noodles plant based easy
  2. Whisk in the soy sauce, garlic paste, wasabi paste, miso paste, onion powder, and red chili flakes.

  3. Pour in the vegetable broth and bring it to a simmer.

    Vegan recipe for vegetarian ramen noodles plant based easy
  4. Add in the ramen noodles and put the lid on the pot for one minute. 

  5. Stir the noodles around and add in the squash, bell peppers, and mushrooms.

    Vegan recipe for vegetarian ramen noodles plant based easy
  6. Put the lid on for 1-3 minutes then remove the heat.

You will adore this vegetarian ramen recipe because the broth is made from scratch! The flavors are out of this world and authentic ramen cuisine. These flavor combinations are exquisite and nutritious. I love the way the noodles taste with the vegetables and herbs like ginger and chili flakes. Vegan noodle dishes like this are healthy and easy!

vegetarian ramen recipe vegan noodle soup

What ingredients do you need for this vegan noodle soup recipe?

  • Ingredients:
  • 6 oz ramen noodles
  • 1/4 cup chopped onions 
  • 2 tbsp olive oil 
  • 2 tbsp soy sauce 
  • 1 oz freshly sliced ginger
  • 2 tbsp diced jalapeños 
  • 2 tsp garlic paste 
  • 1 tsp wasabi paste 
  • 1 tsp miso paste 
  • 1 tsp onion powder
  • 1 tsp red chili flakes 
  • 2 cups vegetable broth 
  • 3/4 cup chopped bell peppers
  • 1/2 cup sliced squash 
  • 1/2 cup sliced mushrooms 
  • 1 oz freshly chopped cilantro 
Vegan recipe for vegetarian ramen noodles plant based easy
Broth for the vegetarian ramen noodles

How do you make this vegetarian ramen recipe?

  • Directions: 
  • Step 1. Heat the oil in a skillet or wok then add in the onions and sauté for 1 minute before adding ginger and jalapeños.
  • Step 2. Whisk in the soy sauce, garlic paste, wasabi paste, miso paste, onion powder, and red chili flakes.
  • Step 3. Pour in the vegetable broth and bring it to a simmer.
  • Step 4. Add in the ramen noodles and put the lid on the pot for one minute. 
  • Step 5. Stir the noodles around and add in the squash, bell peppers, and mushrooms.
  • Step 6. Put the lid on for 1-3 minutes then remove the heat.
Vegan recipe for vegetarian ramen noodles plant based easy
Noodles cooking with squash and mushrooms

This vegan noodle soup recipe is healthy, easy, and delicious. Add some seeds to the broth for extra plant based protein in the recipe.

Nutritional Data For One Serving

  • Servings: 4
  • Amount per serving
  •  Calories 330
  • Total Fat 14.6g 19%
  • Saturated Fat 4.7g 23%
  • Cholesterol 0mg 0%
  • Sodium 833mg 30%
  • Total Carbohydrate 32.8g 12%
  • Dietary Fiber 2.8g 10%
  • Total Sugars 1g
  •  Protein 6.7g
  •  Vitamin D 0mcg 0%
  • Calcium 25mg 2%
  • Iron 3mg 15%
  • Potassium 172mg 4%

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Easy Recipe For Vegetarian Pasta

Easy Recipe For Vegetarian Pasta

Recipe Video: Vegetarian Pasta Bake

See the video for vegetarian pasta

Vegetarian pasta recipes are so fun and versatile because there’s so many options. There are so many different types of noodles and vegetables to choose from! For example this recipe for vegetarian casserole has rigatoni style noodles. Additionally I used squash, portobello mushrooms, and tomatoes. It made a delicious pasta combination with marinara and breadcrumbs. 

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Vegetable Pasta Bake

This delicious healthy vegetable bake is out of this world. Everyone in your family will adore this vegan dish.

Course Main Course
Cuisine American
Keyword casserole, dinner, pasta, plant based diet, vegan, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 9 Servings
Calories 343 kcal
Author admin

Ingredients

  • 18 oz pasta noodles of your choice
  • 1 cup water
  • 24 oz marinara sauce
  • 2 tbsp olive oil
  • 2 tbsp seasoned salt
  • 1 cup sliced squash
  • 1 cup sliced tomatoes
  • 2 large portobello mushrooms sliced lengthwise
  • 1 cup Panko bread crumbs 
  • 1 oz freshly sliced cilantro for garnish

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Grease a standard casserole dish.

  3. Dump in the noodles then pour in the sauce followed by the water and 1 tbsp seasoned salt and mix. 

    Easy Recipe For Vegetarian Pasta vegan noodles casserole
  4. Combine the vegetables, olive oil, and 1 tbsp seasoned salt in a large mixing bowl and toss.

  5. Make a layer of vegetables on top of the noodles.

    Easy Recipe For Vegetarian Pasta Vegan noodles casserole dinner
  6. Make a layer of bread crumbs with the Panko.

  7. Bake it for 30 minutes.

  8. Rest for 10 minutes.

  9. Garnish with cilantro.

Vegetarian pasta recipes are so easy to make because of your noodle options. Like I said before I used rigatoni but you can use any kind of noodle. Other fun shapes include spaghetti, Cavatappi, or corkscrew, tagliatelle, or penne. Other shapes include maccheroni (or macaroni), farfalle (or bow ties), conchiglie (or shells), fusilli ( or rotini), Anelli (or spaghetti Os), or you could make a lasagne! 

This recipe for vegetarian casserole has three different vegetables: squash, tomatoes, and portobello mushrooms. However you can use any kind of fresh vegetable! You can try broccoli, cauliflower, corn, eggplant, sweet potatoes, Brussels sprouts, and more. That’s the fun thing about making plant based vegan casseroles and baked dinners, the versatility!  Plant based casseroles are so much fun to make.

recipes for vegetarian casserole pasta
Vegetable Pasta Bake

What ingredients do you need for this vegetarian pasta recipe?

Ingredients:

  • 18 oz pasta noodles
  • 1 cup water 
  • 24 oz marinara sauce 
  • 2 tbsp olive oil 
  • 2 tbsp seasoned salt
  • 1 cup sliced squash 
  • 1 cup sliced tomatoes 
  • 2 portobello mushrooms, sliced 
  • 1 cup Panko bread crumbs 
  • Cilantro for garnish 

How do you make this recipe for vegetarian casserole?

Directions:

Easy Recipe For Vegetarian Pasta vegan noodles casserole
Pour the dry noodles into the casserole pan
  • Preheat the oven to 350 degrees F.
  • Grease a standard casserole dish.
  • Dumb in the noodles then pour in the sauce followed by the water and 1 tbsp seasoned salt and mix. 
  • Combine the vegetables, olive oil, and 1 tbsp seasoned salt in a large mixing bowl and toss.
  • Make a layer of vegetables on top of the noodles.
  • Make a layer of bread crumbs with the Panko.
  • Bake it for 30 minutes.
  • Rest for 10 minutes.
  • Garnish with cilantro.
Easy Recipe For Vegetarian Pasta Vegan noodles casserole dinner
Add the vegetables on top of the noodles

Show Me The Nutrition

Nutrition Facts
Servings: 9
Amount per serving 
Calories343
% Daily Value*
Total Fat 6.9g9%
Saturated Fat 1.1g6%
Cholesterol 2mg1%
Sodium 1426mg62%
Total Carbohydrate 62.5g23%
Dietary Fiber 8.3g30%
Total Sugars 9.2g 
Protein 11.1g 
Vitamin D 0mcg0%
Calcium 45mg3%
Iron 3mg18%
Potassium 426mg9%
Nutritional information for this vegetarian pasta bake recipe

If you want to make your own homemade sauce try this delicious recipe:

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How to Make Vegan Baked Spaghetti Casserole

How to Make Vegan Baked Spaghetti Casserole

vegan baked spaghetti recipe casserole
5 from 1 vote
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Baked Spaghetti Casserole

This is the perfect vegan pasta dish that you can bake in the oven quickly and easily! Only one pan needed!

Course dinner, Main Course
Cuisine American
Keyword casserole, comfortfood, dinner, pasta, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 12 Servings
Calories 330 kcal
Author admin

Ingredients

  • 32 oz spaghetti noodles dry
  • 1 tbsp olive oil
  • 67 oz marinara sauce
  • 2 cups diced potatoes
  • 10 oz can Rotel diced tomatoes and green Chili’s 
  • 1 cup cauliflower florets
  • 1 cup breadcrumbs
  • 1 tbsp seasoned salt

Instructions

  1. Preheat the oven to 350°F.

  2. Break the spaghetti noodles in half and drop them in to a standard casserole dish.

  3. Drizzle the olive oil on top and sprinkle with salt before pouring in the water. 

  4. Pour the marinara sauce on top of the noodles as well and use a spatula or spoon to mix it into the noodles well. 

  5. Spread out the diced potatoes and cauliflower next before for pouring in the Rotel tomatoes and green chilies.

  6. Pour the breadcrumbs on top of the whole thing.

  7. Bake for 30 minutes

Recipe Video: Spaghetti Casserole 

See the recipe video: vegan pasta bake

If you’re looking for a simple oven baked Vegan family dish then this baked spaghetti casserole recipe is for you! It’s so easy to bake spaghetti noodles in the oven when you follow these steps.  I always make this recipe for my husband and kids but sometimes I alter the type of vegetables I add in! Sometimes I use cauliflower, broccoli, corn, mushrooms or whatever I have on hand that day. 

This baked spaghetti casserole recipe is perfect with red baby potatoes. Most of the nutritional contents of potatoes are located in its skin. Red potatoes are extra nutritious because of the thin, nutrient filled skins, that are packed with fiber, B vitamins, iron and potassium. 50% of the fiber of a potato comes from the skin. On red potatoes in especially, the skin is already super thin, so it doesn’t detract from the flavor or consistency.

Are use the purple cauliflower for this baked spaghetti casserole recipe simply due to the fact that that’s what I had on hand. However you could use a different vegetable for example broccoli, corn, mushrooms, asparagus, bell peppers, carrots, etc. I just like to pack my casseroles with lots of healthy vegetables because I want to make sure we are eating a lot. 

So what ingredients do you need to make this easy vegan dinner meal?

vegan baked spaghetti recipe casserole

Ingredients:

  • 32 oz dry Spaghetti noodles 
  • 1 cup water 
  • 67 oz Marinara sauce 
  • 2 cups diced potato 
  • 10 oz can Rotel diced tomatoes and green Chili’s 
  • 1 cup cauliflower florets 
  • 1 cup bread crumbs 
  • 1 tbsp seasoned salt 
  • 1 tbsp olive oil 

How do you make this Baked spaghetti Casserole Recipe? 

  • Step one. Preheat the oven to 350°F.
  • Step two. Break the spaghetti noodles in half and drop them in to a standard casserole dish.
  • Step three. Drizzle the olive oil on top and sprinkle with salt before pouring in the water. 
  • Step four. Pour the marinara sauce on top of the noodles as well and use a spatula or spoon to mix it into the noodles well. 
  • Step five. Spread out the diced potatoes and cauliflower next before for pouring in the Rotel tomatoes and green chilies.
  • Step six. Pour the breadcrumbs on top of the whole thing.
  • Step seven. Bake for 30 minutes! 

Whats The Nutritional Info?

  • Servings: 12
  • Calories 466
  • Total Fat 7.3g 9%
  • Saturated Fat 1.4g 7%
  • Cholesterol 3mg 1%
  • Sodium 623 mg 25%
  • Total Carbohydrate 89.3g 32%
  • Dietary Fiber 12.4g 44%
  • Total Sugars 17.4g
  •  Protein 14.4g
  •  Calcium 62mg 5%
  • Iron 4mg 24%
  • Potassium 645mg 14%

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Vegetable And Bean Burger Recipe

Vegetable And Bean Burger Recipe

Vegetable And Bean Burger Recipe 

If you’re looking for delicious vegan lunch ideas for school or work than this bean burger recipe is for you. This recipe for vegetarian burger is packed with delicious flavors and healthy plant based nutrients. It’s the perfect recipe idea for meal prepping, packed lunches, or just an every day home meal for the family! This easy plant based burger recipe will knock your socks off.

I like using pinto beans for my bean burger recipe because they are earthy and nutritious. They have a meaty texture and blend well with vegetables. However there are a wide variety of beans you can use for any recipe for vegetarian burgers. For example you can use black beans, chickpeas, Navy beans, or even Lima beans! 

This recipe makes great vegan lunch ideas for school or work.


Gluten free Vegan lunch ideas for school or work like this bean burger taste amazing with perfectly shredded cabbage and carrots. You can buy pre shredded vegetables at the grocery store. Another way to get the perfectly shredded cabbage and carrots is to use the food processor. So before you blend the beans, combine the garlic, onions, cabbage, and carrots in the food processor. Blend or pulse the easy plant based burger recipe ingredients until it becomes medium shredded.

bean burger recipe for vegetarian vegan lunch ideas for easy plant based burger recipe
Easy plant based burger recipe

Another great ingredient in my vegan bean burger recipe is flaxseed meal. Flaxseed meal is rich in vitamins and minerals as well as antioxidants. It also works as a binding agent which makes it perfect for egg replacements. Other ingredients for my recipe for vegetarian burger include:

  • 2 (14 ounce) cans pinto beans, drained, rinsed, and patted dry
  • 1 Tablespoon extra virgin olive oil
  • 3/4 cup shredded carrots 
  • 3/4 cup shredded cabbage 
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp black garlic powder
  • 1/2 tbsp salt  
  • 1/2 cup flaxseed meal 
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup 

How do you make vegan lunch ideas for school or work like this bean burger recipe? 

  • First, combine the chopped onions, minced garlic, shredded carrots, shredded cabbage, all the dry seasonings, ketchup, Worcestershire sauce, and flaxseed meal in a large mixing bowl and stir until thoroughly combined.
  • Use a food processor to blend up the beans into a chunky purée before adding it into the bean burger recipe mixing bowl. ingredients.
  • Stir the mixture until it’s thoroughly combined. 
  • Mold about 8 bean burger patties out of the bean vegetable mixture.
  • Heat the oil in a large skillet on medium high heat. 
  • Cook the bean patties for approximately 5 minutes per side.
  • Allow your recipe for vegetarian burger to rest for 5 minutes then serve in a bun with toppings of your choice!

Nutrition Facts: Easy plant based burger recipe

Servings: 8

Amount per serving

Calories 114

% Daily Value*

Total Fat 3.2g 4%

Saturated Fat 0.5g 2%

Cholesterol 0mg 0%

Sodium 732mg 32%

Total Carbohydrate 19.1g 7%

Dietary Fiber 4.4g 16%

Total Sugars 7.7g

Protein 4.2

Vitamin D 0mcg 0%

Calcium 38mg 3%

Iron 2mg 12%

Potassium 266mg 6%

Bean And Vegetable Burgers

The flavor combinations and nutritional content of this bean burger recipe will knock your socks off!

Course Main Course
Cuisine American
Keyword beans, cheap, family recipe, gluten free, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 114 kcal
Author admin

Ingredients

  • 2 cans (14 oz each) cans pinto beans, drained, rinsed, and patted dry
  • 1 tbsp extra virgin olive oil
  • 3/4 cup shredded carrots
  • 3/4 cup shredded cabbage
  • 1 cup finely chopped yellow onion (1/2 of a large onion)
  • 3 cloves garlic, finely minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black garlic powder
  • 1/2 tbsp salt
  • 1/4 cup flaxseed meal
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup

Instructions

  1. Combine the chopped onions, minced garlic, shredded carrots, shredded cabbage, all the dry seasonings, ketchup, Worcestershire sauce, and flaxseed meal in a large mixing bowl and stir until thoroughly combined 

  2. Use a food processor to blend up the beans into a chunky purée before adding it into the mixing bowl ingredients 

  3. Stir the mixture until it’s thoroughly combined 

  4. Mold about 8 burger patties out of the bean vegetable mixture 

  5. Heat the oil in a large skillet on medium high heat 

  6. Cook the bean patties for approximately 5 minutes per side 

Recipe Video

Recipe Notes

Nutrition Facts

Servings: 8

Amount per serving

Calories 114

% Daily Value*

Total Fat 3.2g 4%

Saturated Fat 0.5g 2%

Cholesterol 0mg 0%

Sodium 732mg 32%

Total Carbohydrate 19.1g 7%

Dietary Fiber 4.4g 16%

Total Sugars 7.7g

Protein 4.2

Vitamin D 0mcg 0%

Calcium 38mg 3%

Iron 2mg 12%

Potassium 266mg 6%

Easy Vegan Lentil Loaf With Flaxseed Flour

Easy Vegan Lentil Loaf With Flaxseed Flour

Easy Vegan Lentil Loaf With Flaxseed Flour 

This vegan lentil loaf is so delicious and totally plant based! It’s so flavorful and packed with nutrition. It’s great for meal prep or even a holiday meal. You have to check out this recipe for lentil loaf! 

The reason why vegan lentil loaf is so healthy is because of these plant based ingredients. Lentils are legumes whose seeds grow in pods. They are rich in the following nutrients: protein, fiber, and thiamine. Also niacin, vitamin B6, and folate. 

This recipe for lentil loaf is also rich in pantothenic acid, iron, magnesium, and phosphorus, and potassium. And last but not least, lentils provide zinc, copper, and manganese. Other ingredients for this loaf include 2 cups vegetable broth and 3/4 cup flaxseed meal. 

More ingredients you will need for this vegan lentil loaf include ⅓ cup water, 1/4 cup ketchup, and 1/2 cup shredded carrots. Also 1/2 cup shredded cabbage, 2 cloves garlic, and 1 tsp baking soda. Don’t forget 1 tsp baking powder, 1 tbsp salt, 1/2 tbsp pepper, and 1 tsp onion powder. 

This plant based dish is delicious and so healthy.

recipe for vegan lentil loaf
recipe for vegan lentil loaf

Other seasoning for my recipe for lentil loaf includes 1 tsp black garlic powder, 1 tsp dried thyme, and 1 tsp dried Basil. Flax seed meal is a great flour replacement. It’s packed with fiber, lignans, and omega 3. People add it to smoothies, soups, and salads often. 

In order to make this vegan dish first chop up the garlic carrots and cabbage in a food processor. Then add in the ketchup and spices in order to blend them in the easiest way. Next, mix this up with the lentils, water, vegetable broth in a large mixing bowl. 

The next direction for vegan lentil loaf is to add the flaxseed meal, baking soda, and baking powder. Line the bread pan with parchment paper and bake it for 30 minutes at 350 degrees F! Add guacamole to the top!

Don’t like flaxseed? Try one of these: 6 Flour Replacements For Baking

Vegan Lentil Loaf

I adore this simple plant based dish with lentils, flaxseed meal, and avocado on top!

Course Main Course
Cuisine American, asian
Keyword antioxidants, baking, cheap, dinner, gluten free, holidays, oven baked, plant based recipes, whole foods
Prep Time 12 minutes
Cook Time 30 minutes
resting time 15 minutes
Total Time 57 minutes
Servings 8 servings
Calories 162 kcal
Author admin

Ingredients

  • 1 cup lentils dry
  • 2 cups vegetable broth
  • ¾ cup flaxseed meal
  • cup water
  • ¼ cup ketchup
  • ½ cup shredded carrots
  • ½ cup shredded cabbage
  • 2 cloves garlic chopped
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 tsp onion powder
  • 1 tsp block garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried basil

Instructions

  1. Preheat the oven to 350 degrees F 

  2. Combine garlic, carrots, and cabbage in the food processor and blend until shredded into tiny pieces 

  3. Then add the ketchup and seasonings and blend again to thoroughly combine these ingredients 

  4. Combine them in a large mixing bowl with lentils, vegetable broth, and water and stir

  5. Stir in the flaxseed meal, baking soda, and baking powder 

  6. Line a bread pan with parchment paper 

  7. Bake the loaf for 30 minutes

  8. Allow it to rest for 15 minutes

Recipe Notes

Nutrition Facts

Servings: 8

Amount per serving

Calories 162

% Daily Value*

Total Fat 4.2g 5%

Saturated Fat 0.6g 3%

Cholesterol 0mg 0%

Sodium 1317mg 57%

Total Carbohydrate 21.1g 8%

Dietary Fiber 5.9g 21%

Total Sugars 2.6g

Protein 9.5

Vitamin D 0mcg 0%

Calcium 54mg 4%

Iron 5mg 30%

Potassium 407mg 9