Easy Vegan Lentil Loaf Recipe

Easy Vegan Lentil Loaf Recipe

Easy Vegan Lentil Loaf Recipe

This easy vegan lentil is the perfect main course for Christmas or plant-based Thanksgiving! Made from red lentils and many vegetables such as carrots, peppers, mushrooms, and eggplants. This recipe is super delicious, gluten free, oil free, nut free, milk free and will definitely be a crowpleaser at holiday parties and gatherings

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Easy Vegan Lentil Loaf Recipe

Ingredient

• 1 tablespoon of flaxseed
• 1 large red paprika finely chopped
• sea salt, to taste
• 1 large carrot finely chopped
• 2 tablespoons of tomato puree
• 1 small chopped coriander leaf
• 2 tablespoons buckwheat flour
• 1 glass of raw red lentils
• 3 glasses of finely chopped chestnut mushroom
• 1/2 media of finely chopped eggplants
• 1 finely chopped onion
• 3 celery sticks cut into pieces
• 1/2 teaspoon black pepper
• 2 tablespoons chopped cranberries
• 3 cloves of minced garlic

Instructions

1. Preheat the oven to 180 degrees C / 356 F. Meanwhile, cook the red lentils according to the instructions on the packaging - this usually takes 10-15 minutes. Make sure they are cooked but not mushy.
2. Add mushrooms and eggplant to a baking sheet coated with baking paper and bake in an oven that has been heated for about 10-15 minutes.
3. Meanwhile, add the onions to the non-stick skillet. Cook on medium heat for a few minutes. Then, add paprika, carrots, celery, tomatoes, and black pepper. Reduce the heat and cook, stirring constantly, over low heat for about 10 minutes.
4. When all ingredients are ready, add to a large bowl with cranberries, garlic, coriander and flax eggs. Season with salt and pepper. Wait a few minutes for the mixture to cool and stir the buckwheat flour.
5. Transfer the mixture to a baking paper lined with baking paper and bake in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the refrigerator in an airtight container for up to 5 days.

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