#lentilloaf

Hearty, comforting and packed with big savory flavors and aromatics, this vegan lentil loaf will become a family and holiday favorite.

https://ordinaryvegan.net/vegan-lentil-loaf/

This gluten-free cranberry maple lentil loaf is a delicious and hearty vegan dish perfect for a comforting meal. It's packed with nutritious ingredients and has a wonderful combination of sweet and savory flavors.

Ingredients: 1 cup red lentils, rinsed and drained. 2 cups water. 1 cup gluten-free oats. 1/2 cup chopped walnuts. 1/2 cup dried cranberries. 1/4 cup pure maple syrup. 1/4 cup ground flaxseed. 1/4 cup unsweetened applesauce. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 tsp dried thyme. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: In a medium saucepan, combine the red lentils and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until lentils are soft and water is absorbed. Remove from heat and let cool. Preheat your oven to 350F 175C and grease a loaf pan with cooking spray or oil. In a large mixing bowl, combine the cooked lentils, gluten-free oats, chopped walnuts, dried cranberries, pure maple syrup, ground flaxseed, unsweetened applesauce, minced garlic, finely chopped onion, dried thyme, dried sage, salt, and black pepper. Mix well until all ingredients are combined. Transfer the lentil mixture to the greased loaf pan, pressing it down firmly to shape the loaf. Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and slightly browned on the edges. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a serving platter. Slice and serve your gluten-free cranberry maple lentil loaf vegan. Enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

This Gluten-Free Cranberry Maple Lentil Loaf is a hearty and flavorful vegan dish that's perfect for a comforting meal. Packed with protein-rich lentils, sweet cranberries, and savory herbs, it's a satisfying dish suitable for any occasion.

Ingredients: 2 cups cooked green lentils. 1 cup gluten-free rolled oats. 1/2 cup dried cranberries. 1/4 cup finely chopped walnuts. 1/4 cup ground flaxseed. 1/4 cup maple syrup. 2 tablespoons tamari or soy sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or olive oil for greasing loaf pan.

Instructions: Set the oven to 350F 175C and heat it up. Use cooking spray or olive oil to grease a loaf pan. Put the ground flaxseed, maple syrup, tamari or soy sauce, olive oil, garlic powder, thyme, smoked paprika, salt, and black pepper in a large bowl. Add the cooked lentils and mix them together. Mix well until everything is well mixed. Put the mixture into the loaf pan that has been greased and press it down hard to fill it up. Before you put the loaf in the oven, heat it up. Bake it for 40 to 45 minutes, or until the top is golden brown and firm. Take it out of the oven and let it cool for 10 minutes in the pan before cutting it. Warm slices of the lentil loaf should be served with your favorite sides. Have fun!

Prep Time: 15 minutes

Cook Time: 45 minutes

A hearty vegan twist on the classic meatloaf sandwich, featuring a flavorful lentil and walnut loaf served between slices of bread with vegan mayo, lettuce, tomato, and red onion.

Ingredients: 1 cup lentils, cooked. 1 cup walnuts, chopped. 1 cup breadcrumbs. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon tomato paste. 2 tablespoons soy sauce. 2 tablespoons vegan Worcestershire sauce. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 8 slices bread of choice. Vegan mayo, for spreading. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together the cooked lentils, chopped walnuts, breadcrumbs, onion, garlic, tomato paste, soy sauce, vegan Worcestershire sauce, flaxseed mixture, thyme, oregano, smoked paprika, salt, and pepper until well combined. Transfer the mixture to a loaf pan lined with parchment paper, pressing it down evenly. Bake in the preheated oven for 40-45 minutes, or until the top is firm and slightly golden brown. Remove from the oven and let cool slightly before slicing. To assemble the sandwiches, spread vegan mayo on one side of each slice of bread. Place a generous slice of the vegan meatloaf on one slice of bread. Top with lettuce leaves, tomato slices, and red onion slices. Cover with the remaining slice of bread. Slice the sandwich in half and serve. Enjoy your delicious Vegan Meatloaf Sandwich!

Prep Time: 20 minutes

Cook Time: 45 minutes

Mini Meatloaves! These Vegan Meatloaf Muffins are gluten-free, allergy-free, and a perfect kid-friendly dinner idea! These individual, healthy, meatless lentil loaves are full of plant-based protein and veggies. Made in a muffin tin, they're a freezer-friendly recipe and perfect for meal prepping! 😁😋👇