This Vegan Lentil Loaf is not only full of nutrients but it also got amazing flavor. Whenever I get bored of summer salads and want something more satisfying, lentil loaf is the first thing that comes into my mind.
Course: Breakfast, Main Course
Keyword: lentil, lentil laof, vegan lentil loaf
1tbsApple cider vinegar
Preheat oven at 180C and line a loaf pan with parchment paper.
Cook lentils according to instructions on the packet. Drain and set aside.
Prepare Vegetables, chop garlic, onion, bell peppers and grate carrots.
In a Frying pan heat oil and sauté garlic and onion on medium heat until golden. Add chopped bell peppers and grated carrots. Stir fry until veggies are softened.
Next add Raisins, breadcrumbs, oats, walnuts, and seasoning. Mix all ingredients and continue cooking for 5 minutes.
Blend cooked lentils.
Prepare the flaxseed egg by adding water into grounded flax seeds. It will help in binding the loaf.
Add blended lentils and flaxseed egg into cooked mixture. Mix well and set this mixture gently and firmly into loaf pan.
Place in center of the oven, and bake for about 35 – 40 minutes or until its corner turns brown. Remove from heat and spread all of the glaze over top of the lentil loaf.
Once cool down, carefully slice the loaf into slabs. Serve
Any leftovers can be stored in the refrigerator for up to 5 – 6 days.