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Lentil loaf vegan
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Lentil loaf vegan

Whether on holidays or during the week for lunch – the vegan lentil roast is simply delicious. It tastes moist, nutty, hearty and spicy. It also fills you up and is healthy thanks to legumes, vegetables, walnuts, oatmeal and sunflower seeds. According to this easy recipe, the lentil loaf is made quickly.
Course Side Dish
Cuisine American, German
Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 3 hours
Servings 8

Equipment

  • approx. 11 cm x 25 cm loaf pan

Ingredients

  • 300 g dried green lentils
  • 110 g walnuts
  • 100 g sunflower seeds
  • 200 g pickled kidney beans (drained weight)
  • 200 g mushrooms
  • 2 carrots (medium size)
  • 1/2 bell bell pepper
  • 1 small tomato (pureed)
  • 75 g oat flakes
  • 30 g flaxseed
  • 1 onion
  • 5 garlic cloves
  • 1/2 tsp smoked paprika powder
  • 1 tbsp mustard
  • 2 tbsp soy sauce
  • parsley
  • salt
  • pepper
  • vegetable oil (for frying)

Instructions

  • Cook lentils in water according to package instructions and then drain the water completely. It is important that the lentils are thoroughly drained after cooking.
  • Finely grind oatmeal and flaxseed together.
  • Chop onion and fry it in a pan in vegetable oil until translucent.
  • Add finely chopped garlic and continue frying for about 1 minute.
  • Add walnuts, sunflower seeds, drained kidney beans, ground oatmeal and flax seeds, and fried onion and garlic to the cooked lentils and coarsely chop everything.
  • Add coarsely grated carrots, mushrooms and peppers cut into small pieces, pureed tomato, finely chopped parsley, soy sauce, mustard and smoked paprika powder and mix everything into a homogeneous mass, seasoning it with salt and pepper to taste.
  • Line the loaf pan with baking paper, pour the lentil mixture into the pan and bake in a preheated oven at 200 °C for about 50 minutes. After that, let the lentil roast cool down a bit in the baking pan, then carefully take it out of the pan together with the baking paper and let it cool down completely.

Notes

  • In addition to green lentils, brown lentils will also work.
  • It is important to drain the lentils thoroughly after cooking so that the roast mixture does not end up mushy.
  • Use herbs and spices according to your taste.
  • Chop the lentil-mushroom-vegetable mixture only coarsely.
  • Taste the lentil mixture before putting it into the baking dish and season it as needed.
  • Be sure to line the baking dish with parchment paper to make it easier to get the lentil roast out later.
  • Let the lentil loaf cool after baking.
  • The cooking time of lentils is not included in the preparation time of the lentil roast.
  • Note the detailed tips and tricks for the lentil loaf recipe at the top of the post.