This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, peppers, mushrooms and aubergine. This recipe is super flavourful, gluten-free, oil-free, nut-free, dairy-free and will certainly be a crowdpleaser at holiday parties and gatherings!
Can you quote believe that this year’s holiday season is here already?! It seems as if just last week I sat down to set my intentions for 2018. To say that it has flown by is definitely an understatement. But it’s not that I’m complaining, because for me, it’s been an incredible year of both learning and opportunity.
Anyway, onto the recipe. Ever since I went vegan three years ago, I’ve been making some sort of nut or lentil loaf for Christmas. I wanted to share a recipe with all of you who want to arrange a meatless party table, but aren’t sure what will impress both vegans and meat eaters alike. Well, this is your answer - a veggie-packed vegan lentil loaf.
Healthy vegan lentil loaf for Thanksgiving or Christmas
While we don’t celebrate Thanksgiving here in the UK, this recipe is perfect for all my American readers out there that want to have a vegan Thanksgiving. But this lentil loaf isn’t just for the two big holidays: you can bring it along to any party or gathering you have coming up and impress all of your friends and family! To be honest, it'll probably be making it for any average lunch or dinner over the next few months because it's simply that delicious.
While it took me a few tries to perfect the flavour and the texture of this recipe, I made sure that the method is totally beginner-friendly. Because of this, anyone that is interested in putting something different on the table this holiday season could recreate my vegan lentil loaf recipe! It’s also healthy, featuring no heavily processed ingredients and plenty of veggie goodness such as carrots, red peppers, celery and mushrooms. In other words, you can enjoy a flavourful Christmas dinner and eat plenty of vegetables at the same time!
Most importantly, it’s delicious, cosy and perfect as the star of any holiday party table. The different vegetables add a lot of flavour, and the texture is exactly what you’d look for in a lentil roast: soft, but not mushy.
Serve this with a side of mashed potatoes, vegan gravy and roast vegetables, and you’ve got a delicious vegan Thanksgiving or Christmas dinner sorted.
I love this lentil loaf because it’s...
- Entirely vegan/plantbased, as always.
- Incredibly flavourful.
- Packed full of vegetables.
- Crispy on the outside and soft on the inside.
- Non-vegan approved.
- Also delicious as leftovers.
- Easy to make.
- Made from simple, whole ingredients.
Chances are, anyone who gives it a go won’t quite believe that this recipe is both vegan and healthy!
How to make a vegan lentil loaf
Start by cooking your red lentils according to packaging instructions - they usually take 10-15 minutes. Make sure that they are cooked through, but not mushy.At the same time, roast finely chopped mushrooms and aubergine in the oven at 180 degrees C/356 F for around 10-15 minutes.
Meanwhile, prepare your vegetables. Add finely chopped onion to a non-stick frying pan and stir for a couple of minutes, but make sure it doesn't burn. Then, add finely chopped carrots, red bell pepper, celery, tomato puree and a little bit of black pepper. Cook and stir on a low heat for around 10 minutes.
Once everything is ready, add all the ingredients to a mixing bowl together with cranberries, garlic, cilantro, ground flaxseed, and season to taste with salt. Wait a few minutes before adding buckwheat flour. Stir well, and then transfer to a loaf pan lined with parchment paper. Roast at 180 degrees C/356 F for around 35-40 minutes, watching carefully to make sure that the top doesn't burn.
Let me know in the comments: what's your favourite vegan party table food for Christmas or Thanksgiving? If you give this vegan lentil loaf a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
- 1 cup red lentils uncooked
- 3 cups chestnut mushrooms finely chopped
- ½ medium aubergine finely chopped
- 1 medium onion finely chopped
- 1 large carrot finely chopped
- 1 large red bell pepper finely chopped
- 3 stalks celery chopped
- 2 tbsp tomato purée
- ½ tsp black pepper
- 2 tbsp cranberries chopped
- 3 cloves garlic minced
- 1 small bunch cilantro chopped
- 1 tbsp ground flaxseed
- sea salt, to taste
- 2 tbsp buckwheat flour
- Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging - this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
- Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
- Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
- When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
- Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.