Out of all my homemade vegan dishes, my veggie lentil loaf is hands down one of my favourites. Hot, warm, cold, I find this dish absolutely mouthwatering whatever way I choose to eat it! Although there are many (simple) steps, I’d say the hardest part is leaving enough for leftovers.
I’ve made this loaf for both my Halloween and Thanksgiving potlucks this year, each time it was a huge success! My friends are all bugging me for my ‘secret recipe’, and I figured with Christmas just around the corner I could help you all out with the perfect potluck meal idea. The combination of the meatloaf-like texture and the BBQ spread will make it a favourite among even your omnivorous friends. I love this recipe because the ingredients are simple, things I almost always have in the kitchen. It’s the perfect balance between sweet and spicy, and I guarantee will have you going back for seconds.
After playing around with the recipe for some time I have finally perfected my technique! I found the trick to getting the proper texture and to avoid it becoming mushy is to let it sit, uncovered, for about 10 minutes before slicing. Happy cooking!
1 cup dry lentils
2 ½ cups water
3 tablespoons ground flaxseed
6 tablespoons water
1-2 medium onions, finely diced
5-6 garlic cloves, minced
1 bell pepper, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1/4 cup each of frozen peas and corn, if desired
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon ground chipotle
1 ½ cups gluten-free oats
salt & pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
6 tablespoons ketchup
Preheat oven to 350 degrees
Rinse lentils, add to water (or veggie broth if desired), bring to a boil, reduce heat and simmer for approx. 40 minutes. Don’t worry about over-cooking the lentils; the point is for them to mush easily.
Mix ground flaxseed with 1/3 cup of water and set aside in the refrigerator (allow it to sit for at least 10 minutes).
In a frying pan, heat 2 TBSP olive oil and sauté onion and garlic for 5 minutes. Add celery, bell pepper and carrot, sauté for another 2-3 minutes. Add frozen peas and corn, heat until warm. Add spices and set aside.
Blend ¾ cup oats into a fine flour. Add remaining ¾ cup oats, set aside.
Using a blender or food processor, blend half the lentil mixture. In a large bowl, mix lentils with all other ingredients and taste, adding pepper, a pinch of salt, and extra of the other spices as needed.
Line a baking pan with parchment paper, and firmly press down all of the mixture. Prepare the glaze and pour over top of the lentil loaf. Make extra if needed. (I always tend to go a little crazy on the sauce!) Bake uncovered for 45 – 50 minutes, and allow to cool for about 10 minutes before slicing.