Are you in search of a delicious and nutritious vegan recipe? Look no further! I’m excited to share my Red Lentil Loaf recipe with you. This simple yet flavorful recipe is a great alternative to traditional meatloaf and perfect for vegetarian or vegan eaters, but meat-eaters will love it too.
Lentils are a great source of protein, fiber, and iron, making this dish not only tasty but also healthy. The loaf has a unique texture that is both hearty and tender, and the savory flavors of herbs, spices, and soy sauce work together to create a flavorful experience that will satisfy your taste buds.
What’s great about this recipe is that it’s easy to make and consists of simple ingredients you can find at any grocery store. You can serve it as the main course for dinner, pack it for lunch or even slice it up for a protein-packed snack. It also pairs well with roasted sweet potatoes, green beans, or your favorite vegetables.
Whether you’re looking for a vegan option or simply want to try something new and healthy, this Red Lentil Loaf recipe won’t disappoint. So let’s get started!
Why You’ll Love This Recipe
Are you in search of a delicious, nutrient-packed meal that is vegan-friendly and easy to make? Look no further than this red lentil loaf recipe. Not only is it simple to prepare, but it’s also incredibly flavorful and satisfying.
Let me tell you why you’ll love this recipe. For one, it’s made with hearty red lentils, which are a great source of protein and fiber – perfect for keeping you full and energized. Plus, with the addition of cooked brown rice, rolled oats, and plenty of vegetables like carrots, scallions, and Portobello mushrooms, this loaf is packed with nutrients that your body will thank you for.
But what really sets this recipe apart is its versatility. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this lentil loaf is a great choice. It’s a perfect substitute for traditional meatloaf or roast dinner and pairs well with a variety of sides like sweet potato fries or steamed vegetables.
And let’s not forget about its taste. With savory flavors from garlic, dried sage, low-sodium soy sauce, vegetable broth, and olive oil, every bite of this lentil loaf is sure to leave your taste buds singing. Plus, by using egg substitute or flaxseed as a binder instead of eggs, it’s 100% vegan-friendly without sacrificing texture or taste.
In conclusion, there are countless reasons why you’ll love this red lentil loaf recipe – from its nutritional benefits to its adaptability to its mouthwatering flavor. Give it a try today and see for yourself why this lentil loaf has become a staple in my household.
Below is the ingredient list needed for making this vegan lentil loaf recipe. This recipe makes around 8-10 serving and takes a total time of an hour and 30 minutes to prepare and cook.
- 1 cup dried red lentils, rinsed
- 2 cups vegetable broth
- 1 cup cooked brown rice
- 1/2 cup water
- 1 tbsp olive oil
- 1 egg substitute or regular egg for non-vegan option
- 1/2 cup rolled oats
- 1/4 cup low-sodium soy sauce
- 1/4 cup scallions, finely chopped
- 1/4 cup carrot, finely chopped
- 3 tbsp dried sage
- 2 cloves garlic, finely chopped
- 1 tsp garlic powder
- 4 cups diced portobello mushrooms
- 1 medium-sized sweet potato, roasted and mashed
The Recipe How-To
Ingredients Ready, Let’s Get Cooking!
Now that you have all the ingredients ready, it’s time to put them together and make the red lentil loaf. This recipe is fairly easy to make, and you can customize it according to your liking.
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease with olive oil.
Begin by cooking 1 cup dried red lentils in 2 cups of water or vegetable broth until they are soft and mushy. This will take around 25-30 minutes. Set aside.
In a pan, sauté 1 diced onion, 2 finely chopped garlic cloves, and 1 chopped carrot in a tablespoon of olive oil over medium heat until they turn tender.
Then mix in 1/2 cup cooked brown rice, 1/2 cup rolled oats, and sautéed vegetables into the cooked lentils.
Put this mixture into a food processor along with 3 tablespoons of low sodium soy sauce, 3 tablespoons of egg substitute, or 1 beaten egg for non-vegan option, and blend until smooth.
Add fresh sage, green onions, or any herb of your choice to give some more flavor.
Transfer the mixture into a lined/greased loaf pan or dish and bake for 45-50 minutes or until it’s firm on the outside.
Remove from the oven and let it rest for about 10-15 minutes before slicing thinly and serving hot.
Enjoy your Vegan Lentil Loaf with a side salad or roasted vegetables such as sweet potatoes or mushrooms – this dish might just become your new favourite!
Substitutions and Variations
When it comes to this red lentil loaf recipe, there are numerous ways you can make substitutions and variations based on your preferences and dietary restrictions.
For example, if you are looking to make a vegan lentil loaf, you can use an egg substitute instead of eggs. You can try using unsweetened applesauce, mashed banana, or even silken tofu as a replacement.
If you don’t have dried red lentils on hand, you can substitute with brown or green lentils. However, the texture may be slightly different from that of red lentils.
For those who are gluten-free, rolled oats can be replaced with gluten-free rolled oats or bread crumbs.
For a meatier texture, some cooks suggest adding finely chopped portobello mushrooms to the loaf mixture. If you’re not a fan of mushrooms, however, this substitution may not appeal to you.
In addition to these substitutions, there are also many variations to the recipe itself. Consider trying a lentil-chickpea loaf by mixing in some cooked chickpeas for added texture and protein. Or add in some chopped walnuts for a nutty flavor profile in your “meat” loaf.
The possibilities for customization with this recipe are endless! Don’t be afraid to experiment with different substitutions and variations until you find your perfect rendition of this best vegan lentil loaf recipe.
Serving and Pairing
Once your red lentil loaf is ready and out of the oven, you might wonder about the best way to serve it up. One great idea is to slice it into pieces and arrange them over a bed of steamed vegetables, such as kale or spinach, for a colorful and nutritious meal. You can also serve it with a side of mashed sweet potatoes, which complement the earthy flavors of the lentil loaf.
Another option is to pair the lentil loaf with a salad or roasted vegetables. A simple side salad with greens and diced vegetables dressed in a tangy vinaigrette can provide refreshment from the hearty main dish. Roasted vegetables like broccoli, cauliflower, or carrots are also delicious options that add depth and variety to the plate.
If you want to include a bread element in your meal, make sure to try a homemade bread recipe using either whole wheat flour or gluten-free flour for an even healthier alternative. Toasted slices of homemade bread are perfect for smearing on some homemade hummus or dipping into a tangy tomato sauce.
Additionally, this vegan lentil loaf makes for an excellent entree on its own during a plant-based roast dinner. You can also use leftovers to make meatloaf sandwiches or crumble it up and add it to salads or soups for extra protein.
Whichever way you choose to serve this delicious red lentil loaf, it is sure not to disappoint!
Make-Ahead, Storing and Reheating
If you’re in search of a recipe that you could make ahead and store for later, then this vegan red lentil loaf recipe is perfect for you. This flavorful dish can be made ahead of time and stored in the fridge or freezer for later use.
To store the lentil loaf, let it cool down to room temperature and then wrap it tightly in a plastic wrap or foil. Place it into an airtight container and put it in the fridge for up to 4 days. If you want to store it for longer, freeze it instead. Simply wrap it tightly in plastic or foil, place it inside an airtight container, and leave a label with the date written on it, so you know when to use it by.
To reheat the lentil loaf, I would recommend doing so in the oven. Preheat the oven to 350°F (180°C) and place the thawed lentil loaf into a baking dish or non-stick loaf tin. Cover the dish with aluminum foil and bake for 20-25 minutes until heated through. If heating from frozen, add an additional 10-15 minutes to the cooking time.
This lentil loaf also works well as leftovers. You could slice it up and use it as sandwich fillings or serve alongside roasted veggies, salads or mashed potatoes – making excellent use of your leftover roast dinner! Enjoy your delicious vegan lentil loaf at any time without worrying about taking too much effort because its storage options are incredibly versatile!
Tips for Perfect Results
The success of the red lentil loaf recipe depends on using the right ingredients and following the steps carefully. Here are some tips to help you achieve perfect results every time.
Firstly, it is essential to cook the lentils until they are soft and tender but not mushy. Overcooking will result in a sticky and unmanageable lentil paste. To make sure that the consistency is right, cook the lentils in a saucepan with enough water (or vegetable broth for added flavour) until they reach the point where they can be easily mashed without losing their form.
Secondly, use rolled oats to bind. Rolled oats work better than breadcrumbs or flour to hold everything together. They have a neutral taste and blend nicely with other ingredients in the mixture.
Thirdly, make sure that you chop all vegetables finely and uniformly. This will ensure even cooking throughout the loaf. Finely chopping vegetables such as garlic, onion or carrot also ensures that you don’t bite into large chunks while enjoying your meal.
Fourthly, rest your mixture before baking it. Letting your mix stand for at least 30 minutes allows time for all ingredients to meld together and flavors to develop properly before baking.
Fifthly, bake at medium heat for about an hour. Covering your loaf pan with foil for 30 minutes of this time prevents it from drying out or becoming too crisp on top.
Finally, Serve hot from the oven or allow it to cool completely before slicing into portions, reheating individuals slices when needed.
In conclusion, follow these tips for great results when making vegan lentil loaf that strikes a balance of being moist without crumbling apart or being dry and bland which will definitely impress your friends and family!
Before we conclude this recipe article, let me take a moment to address some frequently asked questions (FAQ) about this delicious red lentil loaf recipe. These answers will help you better understand and execute the recipe without any issues. So, let’s dive into some of the most common queries we’ve received about this vegan lentil loaf recipe.
How long do you rinse red lentils?
When preparing lentils, it’s best to avoid adding salt before cooking as it can make them tough. Instead, seasoning them after cooking will result in a delicious and tender dish. Another option for those short on time is to use canned lentils. However, it’s essential to remember to rinse them thoroughly with fresh water for about a minute. This helps to reduce the sodium content and ensures a healthier meal.
How do you substitute red lentils for meat?
Lentils are a versatile ingredient that can replace ground beef in various dishes, and a mere one cup of dried and uncooked lentils is equivalent to one pound of ground beef. You can use lentils as a meat substitute in a range of dishes such as burgers, meatballs, meatloaf, sloppy Joes, tacos, burritos, and even in marinara sauce, giving you a quick and meatless Bolognese. Lentils are an inexpensive, effortless, and nutrient-rich alternative to meat, whether you follow a vegetarian diet or not. They can be a game-changer for diversifying your meals.
How do red lentils taste when cooked?
Red lentils are small legumes that have a reddish-orange color and can be cooked rapidly. They make a great addition to meals when you’re looking for a nutritious and quick option. Compared to brown or black lentils, their flavor is more subtle with a mild earthy and slightly sweet taste.
Can I add red lentils to casserole?
Let’s get cooking! Begin by putting together a hearty dish that will warm your soul – a red lentil and sausage casserole.
First off, combine the red lentils, chicken stock, chopped tomatoes, and sausages in a casserole dish. As we heat things up, be sure to keep stirring the mixture to prevent the lentils from sticking to the bottom. Once the mixture has reached a simmer, we can cover it up and let it cook for about 40 minutes. This should give the sausages enough time to become tender, the lentils time to cook, and the sauce time to thicken up. Trust me, the end result will make it worth the wait!
In the world of vegan cooking, it can be challenging to find a tasty and hearty alternative to the classic meatloaf. But fear not, as this red lentil loaf recipe will not disappoint. With its blend of savory flavors and rich texture, I am convinced that it will become a go-to meal for you and your family.
This vegan lentil loaf is not only delicious but also packed with fiber, protein, and nutrients. It’s an excellent choice for those on a plant-based diet or looking to reduce their meat consumption without sacrificing flavor.
Cooking this recipe is simple, and with the right ingredients and tips provided in this article, you’ll be able to make it perfectly every time. Whether you’re preparing it for a roast dinner or as leftovers for lunch, it’s sure to satisfy.
The versatility of the recipe allows for many substitutions and variations to suit individual preferences. You can add sweet potatoes or mushrooms to create a unique twist on this classic dish.
Overall, this red lentil loaf recipe is an excellent addition to any recipe book, whether you’re a veteran vegan cook or just starting out. Its taste and health benefits make it an ideal option to try out when you’re feeling adventurous in the kitchen. So go ahead, give it a chance, and enjoy the deliciousness!
Red Lentil Loaf Recipe
- 1 cup dried red lentils
- 1 cup rolled oats
- 1 1/2 teaspoons egg substitute or 1 whole egg
- 2 tablespoons water
- 1 cup cooked brown rice
- 1 cup grated carrot
- 2 tablespoons low sodium soy sauce or 2 tablespoons Braggs liquid aminos
- 2 scallions, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried sage
- 1/4 cup dried breadcrumbs (optional)
- Cook your lentils.
- Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
- Whisk egg replacer and water until light and foamy.
- In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
- Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
- Serve with a red pepper sauce.
- Directions for the lentils per request:
- 3 cups water to 1 cup dried red lentils.
- Stove top, you are looking at 15 to 20 minutes.
- Pressure cooker, 5 to 7 minutes.
- That should give you 1 2/3 cup cooked lentils.
- DO NOT SOAK.
Add Your Own Notes
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