Description
A hearty and comforting savory lentil walnut loaf that works beautifully as a vegan holiday roast or a satisfying everyday main dish, packed with plant-based protein, herbs, and rich flavor.
Ingredients
1 cup cooked lentils
1 cup walnuts, chopped
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, grated
1 celery stalk, diced
1 tablespoon tomato paste
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup breadcrumbs
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- In a skillet over medium heat, sauté the onion, garlic, carrot, and celery until softened and fragrant.
- In a large bowl, combine the cooked lentils, chopped walnuts, sautéed vegetables, tomato paste, soy sauce, thyme, rosemary, breadcrumbs, and flax egg.
- Season with salt and pepper and mix until everything is evenly combined.
- Press the mixture firmly into the prepared loaf pan.
- Bake for about 45 minutes, until the loaf is set and holds together.
- Let cool for about 10 minutes before slicing and serving.
Notes
Letting the loaf rest before slicing helps it hold together better.
You can add mushrooms or swap walnuts for pecans for variation.
Use gluten-free breadcrumbs if needed.
Pairs well with gravy, mashed potatoes, or cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
