Vegan Lentil Loaf

I�ve been working on this lentil loaf recipe for weeks and am so excited to finally share it with you. This veggie lentil loaf is hearty and has those cozy flavors I remember from when my mom made meatloaf when I was a kid. If you�re ready to move away from light summery salads, this is a great place to start. I�m not going there yet, but you may want to pin this recipe for Thanksgiving.  Just saying.

This recipe developed in a funny way. One night a few months ago, my family was having dinner at one of our favorite local Italian restaurants. My littlest love started having a hard time and went on a little walk with Yummy Hubby. They strolled past a diner and came back to our table excitedly chatting about �Meatloaf Mondays� at the diner. As you can imagine, I immediately began dreaming up ways to make a meatless Meatloaf Monday at home. I tried a vegetarian lentil meatloaf recipe but it was just too mushy, and I wanted to get rid of the dairy. After about 5 tries, I�ve gotten the lentil loaf down.

VEGAN LENTIL LOAF

TOTAL TIME: 1 HOUR 

PREP TIME: 15 MINUTES 

COOK TIME: 45 MINUTES

This easy veggie filled lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.

INGREDIENTS:

• 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren�t too wet from cooking.)
• 1/2 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup diced red bell pepper
• 1 � cup diced crimini mushrooms
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon bbq sauce
• 2 tablespoons flax meal
• 1 tablespoon dried parsley
• � teaspoon salt
• � teaspoon pepper
• � cup quick oats
• � cup breadcrumbs
• 3 bell peppers, halved and seeded (optional)
• 1/3 cup ketchup
• pinch brown or coconut sugar

DIRECTIONS:

Full Recipes>>Vegan Lentil Loaf

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