Vegan Lentil Loaf

Vegan Lentil Loaf

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 440.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegan Lentil Loaf calories by ingredient
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Introduction

A deliciously moist lentil loaf, topped with a homemade tomato mixture. Lentil, tofu and oats combine to make an iron, fiber and protein packed meal. Add whatever veggies you have on hand! Also tastes great on a sandwich.

Recipe adapted from MyVeganCookbook.com
A deliciously moist lentil loaf, topped with a homemade tomato mixture. Lentil, tofu and oats combine to make an iron, fiber and protein packed meal. Add whatever veggies you have on hand! Also tastes great on a sandwich.

Recipe adapted from MyVeganCookbook.com

Number of Servings: 10

Ingredients

    Tomato Topping Mixture (make this first!)
    * 1 6oz Can Tomato Paste
    * 1 Tablespoon Sugar
    * 1/2 Tablespoon Apple Cider Vinegar
    * 1 Tablespoon Onion Powder
    * 1 Teaspoon Garlic Powder

    Lentil Loaf
    * 1 Cup Old Fashioned Oats
    * 1/2 Block Extra Firm Tofu, Drained
    * 1 Cup Chopped Onion
    * 1 Medium Carrot, Chopped
    * 1 Tablespoon Tomato Topping Mixture
    * 3 Tablespoons Plain Yellow Corn Meal
    * 1 Can Lentils
    * 1 Tablespoon Balsamic Vinegar
    * 1 Tablespoon Braggs Amino Acids (or soy sauce)
    * 2 Tablespoons Olive Oil
    * 1/4 Teaspoon Thyme
    * 1 Teaspoon Chili Powder
    * 1 Teaspoon Dried Parsley
    * 1/2 Teaspoon Salt
    * 1 Teaspoon Sugar
    * 1/4 Teaspoon Dried Mustard

Directions

Preheat oven to 375 degrees.

Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.

Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions and carrots, and let cook until onions are transparent (about 5 minutes), stirring frequently.

In a food processor chop oats for 5 quick pulses (or use quick cooking oats).

In a mixing bowl mash tofu with a fork or use grater to coarsely grate.

In the same mixing bowl combine cooked onions/carrots, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.

Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).

Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.

Number of Servings: 10

Recipe submitted by SparkPeople user MICHELEV2.

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  • Thanks - 9/28/19

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  • Very Good
    Great recipe. Completely fell apart though. "Can of Lentil beans" wasn't specific and could only find a large can. So, I think that it is why it didn't stay together. However, VERY tasty! - 12/29/11

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