Vegan Lentil Loaf

How to Make Vegan Lentil Loaf

1. 1

   Step 1: Cook the lentils

   Rinse lentils and combine with vegetable broth in a medium saucepan. Bring to a simmer, reduce heat, and cook uncovered until tender but not mushy, about 20–25 minutes, then drain any excess and reserve 1/2 cup of the cooking liquid for later use. Let the lentils cool slightly so they’re easier to handle.

   For this step

   • 1 1/2 cupsDry brown or green lentils
   • 3 cupsVegetable broth (low-sodium preferred)
   
2. 2

   Step 2: Sauté the aromatics

   While the lentils cook, heat olive oil in a skillet over medium heat and add the chopped onion and grated carrot. Cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 6–8 minutes; add the minced garlic in the last minute and cook until fragrant. Remove from heat and let cool slightly.

   For this step

   • 2 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 1 largeCarrot, grated
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Combine and bind the loaf mixture

   In a large bowl, mash the cooked lentils lightly with a potato masher or fork, leaving some texture. Add the sautéed vegetables, rolled oats, and ground flaxseed; stir in 2–3 tablespoons of the reserved cooking liquid if the mixture feels dry. Season generously with salt, pepper, and optional dried herbs (thyme or rosemary), then press and test a small patty in a skillet and adjust seasoning if needed.

   For this step

   • 1 cupRolled oats
   • 3 tbspGround flaxseed (flax meal)
   
4. 4

   Step 4: Shape, glaze and bake

   Preheat oven to 375°F (190°C). Press the lentil mixture into a lightly oiled 9x5-inch loaf pan (or shape a freeform loaf on a lined baking sheet), smoothing the top. Spread half the ketchup over the top, reserving the rest for serving, and bake until set and golden at the edges, about 30–40 minutes. Let the loaf rest 10 minutes before slicing so it firms up.

   For this step

   • 1/2 cupTomato ketchup (for glaze and folding)
   
5. 5

   Step 5: Make a quick pan gravy and serve

   For a simple gravy, whisk cornstarch into 1/2 cup cold water to make a slurry and warm the reserved lentil cooking liquid (or extra vegetable broth) in a small saucepan. Whisk in the slurry over medium heat until thickened, season to taste with salt and pepper, and add a splash of the reserved ketchup for depth if desired. Slice the loaf and serve with the gravy spooned over the top.

   For this step

   • 2 tspCornstarch (for quick gravy)
   

1. Rinse lentils and combine with vegetable broth in a medium saucepan. Bring to a simmer, reduce heat, and cook uncovered until tender but not mushy, about 20–25 minutes, then drain any excess and reserve 1/2 cup of the cooking liquid for later use. Let the lentils cool slightly so they’re easier to handle.
2. While the lentils cook, heat olive oil in a skillet over medium heat and add the chopped onion and grated carrot. Cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 6–8 minutes; add the minced garlic in the last minute and cook until fragrant. Remove from heat and let cool slightly.
3. In a large bowl, mash the cooked lentils lightly with a potato masher or fork, leaving some texture. Add the sautéed vegetables, rolled oats, and ground flaxseed; stir in 2–3 tablespoons of the reserved cooking liquid if the mixture feels dry. Season generously with salt, pepper, and optional dried herbs (thyme or rosemary), then press and test a small patty in a skillet and adjust seasoning if needed.
4. Preheat oven to 375°F (190°C). Press the lentil mixture into a lightly oiled 9x5-inch loaf pan (or shape a freeform loaf on a lined baking sheet), smoothing the top. Spread half the ketchup over the top, reserving the rest for serving, and bake until set and golden at the edges, about 30–40 minutes. Let the loaf rest 10 minutes before slicing so it firms up.
5. For a simple gravy, whisk cornstarch into 1/2 cup cold water to make a slurry and warm the reserved lentil cooking liquid (or extra vegetable broth) in a small saucepan. Whisk in the slurry over medium heat until thickened, season to taste with salt and pepper, and add a splash of the reserved ketchup for depth if desired. Slice the loaf and serve with the gravy spooned over the top.