Gluten Free | Soy Free | Nut Free | Oil Free
This lentil loaf is loaded with whole food veggies, high in protein, and full flavorful ingredients that will tempt even the pickiest eater at the table!
If you’re looking for a super nutritious recipe to give you all the feels of traditional loaf that you can enjoy with all the fixings, then you’ve found it. This recipes only calls for 15 ingredients to make! This lentil loaf uses a variety of ingredients as the base ingredients including green lentils, gluten free rolled oats, carrots, celery, red onion, portobello mushrooms, spinach, tomatoes, and garlic. The mushrooms in this recipe provide a umami flavor. The protein source comes from the green lentils. You can cook your lentils at home in advance for the most nutritious value or buy pre-cooked lentils at the store! Tomatoes keep things moist, and add to the hearty flavor profile!
This recipe is seasoned with italian herbs and to complete the savory taste, a small amount of liquid smoke is added to the mixture (this adds a hickory, smoky flavor to the loaf you’ll love)! For the binding element, we use two flaxeggs (ground flaxseed and water). See notes for instructions on how to make. To make this oil free, the recipe calls for vegetable broth to sauté veggies!
Lastly, this is topped with tomatoes. YUM!
Have this meal for the holidays and for your next Sunday dinner with family or friends! I like to enjoy this with a baked potato and veggies or you can enjoy with vegan mac cheese pasta.
You’ll need a food processor for this recipe.
Recipe Overview & Features
- Comfort food
- Easy to make
- Gluten Free
- Nut Free
- Soy Free
- Nutritious & Flavorful
What you need
- Ground flaxseed
- Water
- Lentils
- Gluten Free rolled oats
- Vegetable broth
- Carrots
- Celery
- Red onion
- Mushrooms
- Spinach
- Garlic
- Italian seasoning
- Gluten free breadcrumbs
- Liquid smoe
- Tomatoes
- Salt / pepper
Loaded Lentil Loaf
Ingredients
Instructions
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Pre-heat oven to 375F. Line 9 x 5 x 3 in loaf pan with parchment paper.
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Make your flaxeggs. See notes.
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Using a medium saucepan, cover the lentils with water and bring to boil. Reduce heat to simmer, then cook for 20 minutes. Add water as needed until lentils are soft. Drain water in strainer. Push down on lentils to drain all excess water from the lentils.
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Pour lentils and gluten free rolled oats into a food processor. Pulse until creamy with bits of the lentils intact. Pour mixture into a large bowl.
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While the lentils cook, heat vegetable broth in a large skilled of medium-high heat. Add carrots, celery, and onion. Saute for 5 minutes. Stir a few times and adding more vegetable broth as needed to avoid burning and prevent sticking.
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Add mushrooms to the pan and stir. Cook for 5 minutes. Then, add spinach, garlic and italian seasoning. Cook for 2 minutes. Remove from skillet.
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Combine veggie mix in the bowl with the lentil oat mix. Add gluten free breadcrumbs, flaxeggs, liquid smoke and 1 cup of the diced tomatoes. Stir until well combined. Taste and add salt and pepper as needed.
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Pour mixture into the prepared loaf pan. Press the mixture into the pan so it reaches all 4 corners.
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Bake for 1 hour. Remove and top with the remaining tomatoes. Bake for 10 minutes until firm. Remove loaf. Let set for 10 minutes and serve!
Note
Flaxegg: Combine 1 tablespoon ground flaxseed with 2-3 tablespoons water equals 1 flaxseed eggs. This recipe calls for 2 flaxseggs.
