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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Thanks for stopping by and I hope you enjoy this vegan lentil loaf as much as we did.
Ingredients
Method
- 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 2 1/2 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 5 1/2 tablespoons of water – place in refrigerator 20 minutes to thicken or use your favorite egg replacer
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