Description
This Vegan Lentil Loaf is a hearty and flavorful Easter main dish, perfect for a plant-based holiday feast. Packed with protein-rich lentils, oats, and walnuts, this loaf is seasoned with herbs and topped with a tangy maple-ketchup glaze. Serve with cranberry sauce, mashed potatoes, or a fresh spring salad for a delicious Easter dinner alternative!
Ingredients
Units
Scale
Lentil Loaf:
- 1 cup cooked lentils
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1/4 cup walnuts, chopped (optional)
- 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt & pepper to taste
Glaze:
- 1/4 cup ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- In a pan, sauté onion, garlic, and carrots over medium heat until soft (about 5 minutes).
- In a large bowl, mash lentils slightly, then mix in oats, breadcrumbs, walnuts, flax egg, soy sauce, mustard, and seasonings. Stir until well combined.
- Press mixture into the prepared loaf pan and bake for 30 minutes.
- While baking, whisk together ketchup, maple syrup, and apple cider vinegar to make the glaze.
- Spread glaze over the loaf and bake for another 15 minutes until caramelized.
- Let cool slightly before slicing. Serve warm with cranberry sauce and a fresh salad.
Notes
- For extra texture, leave some lentils whole instead of fully mashing.
- Swap walnuts for pecans or sunflower seeds for a nut-free option.
- Serve with roasted vegetables, mashed potatoes, or gravy for a complete Easter meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Holiday Special
