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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.
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!
I adore this simple plant based dish with lentils, flaxseed meal, and avocado on top!
Preheat the oven to 350 degrees F
Combine garlic, carrots, and cabbage in the food processor and blend until shredded into tiny pieces
Then add the ketchup and seasonings and blend again to thoroughly combine these ingredients
Combine them in a large mixing bowl with lentils, vegetable broth, and water and stir
Stir in the flaxseed meal, baking soda, and baking powder
Line a bread pan with parchment paper
Bake the loaf for 30 minutes
Allow it to rest for 15 minutes