Vegan Lentil Loaf For A Gluten-Free Holiday Dinner

Recipes

Vegan Lentil Loaf for A Gluten-Free Holiday Dinner

To my dismay, I had a few vegan lentil loaf flops before I made this one. But I am happy to say; this loaf has the cozy, robust, holiday flavors I was searching for all week.

This vegan lentil loaf recipe isn’t difficult to prepare, but it does take some time doing all that chopping because it has a lot of ingredients. Which is why I always recommend practicing mise en place. Mise en place is a French culinary phrase, which means “putting everything in place.” For example, dice your vegetables, measure spices, have everything prepped before you begin cooking. I learned mise en place in plant-based cooking school, and this simple technique made cooking so much less stressful.

Above all, you will never forget an ingredient.

This vegan lentil loaf is chock full of aromatics and seasonings. Onions, carrots, celery, butternut squash, rosemary, thyme, and oregano are the flavor base.

Along with gluten-free oats, lentils, and millet. Millet is a gluten-free grain made from highly variable small-seeded grasses. Although millet is the main ingredient in bird seed, it is not just “for the birds.”

Interest in this grain has been growing, especially in gluten-free diets. Millet has a slightly nutty flavor and is also very nutritious. Like many grains it provides fiber, iron, and B vitamins. It is also highly alkaline, making it easily digestible and soothing to the stomach.

In addition, don’t forget to top this recipe with my delicious, gluten-free vegan mushroom gravy.

Looking for more vegan holiday ideas, check out my plant-based Thanksgiving recipes from 2014.

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Many people are turning to cannabidiol, commonly referred to as CBD oil, for its powerful anti-inflammatory and anti-anxiety effects. I believe this powerful plant can be a natural remedy for many conditions.

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Thanks for stopping by and I hope you enjoy this vegan lentil loaf as much as we did.

Hearty, comforting and packed with big savory flavors and aromatics, this vegan lentil loaf will become a family and holiday favorite. (#vegan) Ordinaryvegan.net

Vegan Lentil Loaf Recipe

Vegan Lentil Loaf for A Gluten-Free Holiday Dinner

Prep time

30 mins

Cook time

1 hour 30 mins

Total time

2 hours

Double the recipe for family portions or large holiday dinners.

Author: Ordinary Vegan

Serves: 4

Ingredients

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

Instructions

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.
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.
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.
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.
Gently press the lentil mixture into a greased loaf pan.
Bake until the loaf is golden brown around the edges about 45 minutes at 375 degrees F.
Allow it to cool slightly before slicing and serving, as this will help the lentil loaf to firm up.
Serve with mashed potatoes smothered in gravy.
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

15 responses to “Vegan Lentil Loaf for A Gluten-Free Holiday Dinner”

Lee

The links do not work for the gravy and 2014 Thanksgiving.

Reply
1. Nancy Montuori
  
  Lee – thank you for the heads up – I will fix today! I appreciate you taking the time to let me know.
Sammy

Hi we have an avocado orchard in NZ do you have any savoury recipes with avo in? And cakes or slices with avo in would be good too.
Have made several of you meal recipes which i’ve enjoyed.

Reply
1. Nancy Montuori
  
  Hi Sammy – Aren’t you a lucky dog! I wish I had an avocado orchard. I have a few savory recipes with avocado – like avocado hummus, avocado aioli, avocado dressing – Here are the links. Thanks for stopping by and for your kind words! Nancy
  https://ordinaryvegan.net/avocado-pudding-recipe/
  https://ordinaryvegan.net/beantostada/
  https://ordinaryvegan.net/roasted-carrots-avocado/
  https://ordinaryvegan.net/avocadochickpeahummus/
  https://ordinaryvegan.net/vegan-corn-salad/
Dawn

Hello!
I made this recipe this past weekend as a test for Thanksgiving and it was delicious but a little crumbly-what should I add more of next time to ensure that it sticks together better? Thanks!
Dawn

Reply
1. Nancy Montuori
  
  Hi Dawn – The flax eggs should have helped but yes I know it does get a little crumbly – the downside of not using eggs. I think the best solution would be to add some breadcrumbs. Maybe 1/4 to 1/2 cup. If you do that, you might want to up the seasonings. Hope that helps and thanks for being part of our healthy community!
Noreen

I made this roast this morning. It has a very strong squash taste, more then I like. Would the consistency change if I cut the squash in half? Or is there a substitute for the squash. I do like butternut squash and do us it regularly.
Thank you and will be anxious for your response.

Reply
1. Nancy Montuori
  
  Hi Noreen – Funny, I felt like I didn’t get enough squash taste 🙂 – I wonder if it depends on the squash. Maybe mine wasn’t as ripe as yours. How about sweet potatoes? Those would make a great substitute – maybe do half and half? Or cut back on the squash. I actually love the idea of sweet potatoes. Please keep me posted. Thanks for being here.
  Nancy
2. Noreen
  
  Thank you. The roast marinated flavors all day and we had for dinner and the squash seemed to settle out and we loved the taste. Funny how that works! I’m always looking and finding good recipes from Ordinary Vegan.
3. Nancy Montuori
  
  So happy you enjoyed it Noreen and thank you for the kind words. Happy Holidays!
Marty

Where’s the note for the flax eggs? I wonder if I could use chickpea liquid instead?

Reply
1. Nancy Montuori
  
  Hi Marty – yes you can replace the two flax eggs with aquafaba – the note was how to make flax eggs – thanks for the heads up – 2 tablespoons ground flax whisked with 5 1/2 tablespoons – put in refrigerator 10 minutes to thicken
Laurie N

Where is the referenced note about flax eggs?

Reply
1. Nancy Montuori
  
  Thanks for the heads up – added it to the end !
2. Laurie N
  
  Thanks!