This lentil loaf recipe came from our original More Time Cooks box set (sadly no longer in print) that we followed when we first decided to try a vegetarian diet 25 years ago. There are a few recipes in that set that we still make, and judging by the condition of the card this is probably the most popular one. It’s also easy to make gluten free by using GF breadcrumbs. To me it tastes a lot like stuffing so it goes well with all the traditional fixings like this simple vegan gravy (well worth a little extra effort).
Savory Lentil Loaf
Course: DinnerCuisine: VeganDifficulty: Easy6
servings25
minutes35
minutes1
hourIngredients
1 – 540 ml can of green lentils, rinsed and drained.
1 large red onion, finely chopped.
1/2 cup of leeks, thinly sliced.
8 mushrooms, finely chopped.
4 Tbsp of fresh parsley, chopped or 2 Tbsp dried.
1 1/2 cups of bread crumbs.
1 1/2 cups of shredded, vegan cheese. We like Violife brand.
1 Tbsp fresh ginger, minced.
3 Tsp lemon juice.
1 Tsp rosemary.
1/2 Tsp thyme.
4 Tbsp of water.
Directions
- Preheat the oven to 375° F.
- Add all the ingredients to a large mixing bowl.
- Combine all the ingredients until they are well mixed. This will be a fairly dry looking mixture.
- Pack the mixture into a non stick or oiled loaf pan.
- Bake for 35 minutes.
Notes
- As we said at the top, this dish goes really nicely with sides like potatoes, corn, peas, beans and all those holiday vegetables. So if you have the time and the inclination, make this a special meal by going all out.