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recipe for vegan lentil loaf

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
  • ⅓ 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