Vegan Lentil Loaf for A Gluten-Free Holiday Dinner
Prep time
Cook time
Total time
Double the recipe for family portions or large holiday dinners.
Serves: 4
  • ⅓ cup vegetable broth for sautéing (or 2 teaspoons olive-oil)
  • 2 ground flax eggs - see note
  • 1 1-pound butternut squash, peeled, seeded and cut into 2 inch chunks
  • ½ cup dried green lentils
  • ½ cup millet
  • 2½ cups of water
  • ½ cup onion, chopped
  • 2 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, chopped
  • ¼ cup almonds, finely chopped
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon salt (or more to taste)
  • Fresh ground black pepper
  • ½ cup fresh parsley, chopped
  • 1 teaspoon fresh oregano, minced
  • ¾ cup gluten-free rolled oats
  • 2 tablespoons white miso whisked with 1 tablespoon water
  1. Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the squash chunks in a single layer. Season with a little salt and fresh ground black pepper. Cook for approximately 50 minutes or until soft and tender. Transfer to a food processor and process until smooth. Set aside.
  2. Meanwhile, bring 2½ cups of water to a boil. Add the lentils and cook for 5 minutes. Add the millet to the lentils, lower the heat and simmer covered for another 20 to 30 minutes or until tender and the liquid is absorbed.
  3. Heat the vegetable broth or oil in a large sauté pan. Add the onions, celery, carrots, rosemary, thyme, oregano and one teaspoon of salt and cook until tender but still crisp. About 8 minutes. Add the garlic and cook for another minute.
  4. In a very large bowl, combine the cooked lentils and millet, oats, ground flax eggs, parsley, sautéed vegetables, almonds, miso, and some fresh ground black pepper. Add the pureed squash and combine well. Taste for seasoning.
  5. Gently press the lentil mixture into a greased loaf pan.
  6. Bake until the loaf is golden brown around the edges about 45 minutes at 375 degrees F.
  7. Allow it to cool slightly before slicing and serving, as this will help the lentil loaf to firm up.
  8. Serve with mashed potatoes smothered in gravy.
  9. Note: whisk together two tablespoons ground flax with 5½ tablespoons of water - place in refrigerator 20 minutes to thicken or use your favorite egg replacer
Recipe by Ordinary Vegan at