This vegan lentil loaf is easy and loaded with a little bit of Latin flavor. Firm, tender and the right moisture. Perfect for Thanksgiving!
- 3 tbsp ground flaxseeds
- 6 tbsp water
- 1/2 onion (diced)
- 2 stalks celery (diced)
- 1 medium carrot (diced)
- 6 cloves garlic (minced)
- 1 bell pepper
- 1 tbsp tomato paste
- 2 cups cooked lentils
- 1 cup walnuts
- 1 1/4 cups rolled oats
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp sazon
- 1/2 tsp adobo
- 3 tbsp lite soy sauce
- 1/3 cup ketchup
- 1 tbsp sriracha
- Set oven to 350F.
- Combine ground flaxseeds and water in a small bowl and set aside to gel.
- In a sauce pan over medium heat, add onion, celery and carrots.
- Sprinkle with a pinch of salt and sauté until vegetables are softened.
- Add in garlic and bell pepper and sauté until garlic is fragrant.
- Stir in tomato paste and cook for about 2 minutes then remove mixture from heat.
- In your food processor, add in lentils, oats, walnuts, sautéed vegetables, and flax mixture.
- Then add in thyme, smoked paprika, sazon, adobo and soy sauce.
- Mix on low until the mixture becomes more uniform and sticks together.
- Once processed, spread mixture out into a parchment lined loaf pan and smooth out.
- Brush 1/2 of the sriracha ketchup mixture on top of the loaf and place pan into the oven and bake for 45 minutes.
- Remove from oven and layer on the remainder of the sriracha ketchup. Allow to cool for a few minutes and carefully lift loaf out of the pan and onto a cutting board.
- Carefully cut slices and serve as desired.
- To make gluten free please use gluten free rolled oats
- To make nut free, use seeds like pepitas or sunflower seed in place of walnuts
Keywords: lentil loaf, lentils, thanksgiving