Name: Vegan Lentil Loaf with Tangy Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3
Cuisine: American
Ingredients: 0.33 item onion; 0.33 tsp thyme; 66.67 g lentils; 0.17 tsp black pepper; 5 ml olive oil; 0.33 tsp paprika powder; 0.67 clove garlic; 10 ml tamari; 0.33 tsp salt; 33.33 g carrots; 20 g tomato paste; 33.33 g celery; 10 g flax eggs; 33.33 g bread crumbs; 16.67 g rolled oats; 1.67 ml apple cider vinegar; 15 g ketchup; 5 ml maple syrup

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Vegan Lentil Loaf with Tangy Glaze

Vegan Lentil Loaf with Tangy Glaze

A nutritious and elegant vegan lentil loaf, perfect for fine dining, featuring a tangy glaze.

Source

Ingredients:

0.33
item
onion
0.33
tsp
thyme
66.67
g
lentils
0.17
tsp
black pepper
5
ml
olive oil
0.33
tsp
paprika powder
0.67
clove
garlic
10
ml
tamari
0.33
tsp
salt
33.33
g
carrots
20
g
tomato paste
33.33
g
celery
10
g
flax eggs
33.33
g
bread crumbs
16.67
g
rolled oats
1.67
ml
apple cider vinegar
15
g
ketchup
5
ml
maple syrup

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Instructions:

Include 200g of dry lentils along with 600ml of water in a pot.
Place that pot on high heat and wait for it to boil.
Once boiling, reduce the heat and cook the lentils until tender, about 25 minutes.
Drain any remaining liquid once the lentils are tender.
In a small bowl, combine 30g of ground flaxseed with 120ml of water and let it sit for 10 minutes until thickened.
In a large skillet over medium heat, add 15ml of olive oil.
Once heated, add the chopped onion, minced garlic, diced celery, and grated carrots.
Sauté until the vegetables are soft and fragrant, about 7 minutes.
In a mixing bowl, mash two-thirds of the cooked lentils using a potato masher or food processor, leaving one-third whole for texture.
Add the mashed lentils, whole lentils, sautéed vegetables, paprika, breadcrumbs, salt, oats, black pepper, flax egg, thyme, tomato paste, and tamari to the mixing bowl.
Mix all ingredients thoroughly and transfer to a parchment-lined loaf pan.
Press the mixture firmly to create a dense loaf shape.
In a small bowl, mix together 45g of ketchup, 15ml of maple syrup, and 5ml of apple cider vinegar.
Pour the glaze evenly over the loaf.
Transfer the loaf pan to a preheated oven at 190°C.
Bake for approximately 40 minutes until firm and lightly crisp.
Remove from the oven and let it cool on the counter for about 10 minutes.
Slice the Vegan Lentil Loaf and serve.

Nutrition	Per Serving 289 g	Per 100g
Energy	318.7 kcal	110 kcal
Protein	15 g	5.2 g
Fibre	12.6 g	4.4 g
Salt	2 g	0.7 g
Sugar	8.3 g	2.9 g
Carbohydrates	64.7 g	22.4 g
Fat	4.3 g	1.5 g

Environmental	Per Serving 289 g	Per 100g
CO2	0.1 kg	0.0 kg
Water	0.8 l	0.3 l

0.33
item
onion
0.33
tsp
thyme
66.67
g
lentils
0.17
tsp
black pepper
5
ml
olive oil
0.33
tsp
paprika powder
0.67
clove
garlic
10
ml
tamari
0.33
tsp
salt
33.33
g
carrots
20
g
tomato paste
33.33
g
celery
10
g
flax eggs
33.33
g
bread crumbs
16.67
g
rolled oats
1.67
ml
apple cider vinegar
15
g
ketchup
5
ml
maple syrup

Include 200g of dry lentils along with 600ml of water in a pot.

Place that pot on high heat and wait for it to boil.

Once boiling, reduce the heat and cook the lentils until tender, about 25 minutes.

Drain any remaining liquid once the lentils are tender.

In a small bowl, combine 30g of ground flaxseed with 120ml of water and let it sit for 10 minutes until thickened.

In a large skillet over medium heat, add 15ml of olive oil.

Once heated, add the chopped onion, minced garlic, diced celery, and grated carrots.

Sauté until the vegetables are soft and fragrant, about 7 minutes.

In a mixing bowl, mash two-thirds of the cooked lentils using a potato masher or food processor, leaving one-third whole for texture.

Add the mashed lentils, whole lentils, sautéed vegetables, paprika, breadcrumbs, salt, oats, black pepper, flax egg, thyme, tomato paste, and tamari to the mixing bowl.

Mix all ingredients thoroughly and transfer to a parchment-lined loaf pan.

Press the mixture firmly to create a dense loaf shape.

In a small bowl, mix together 45g of ketchup, 15ml of maple syrup, and 5ml of apple cider vinegar.

Pour the glaze evenly over the loaf.

Transfer the loaf pan to a preheated oven at 190°C.

Bake for approximately 40 minutes until firm and lightly crisp.

Remove from the oven and let it cool on the counter for about 10 minutes.

Slice the Vegan Lentil Loaf and serve.