Hearty Vegan Lentil Loaf

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F). Lightly grease a loaf pan.

   Ca. 5 min.

2. 2

   Heat the olive oil in a large skillet over medium heat.

   Ca. 1 min.

3. 3

   Add the yellow onion, carrot, and celery stalk to the skillet. Sauté for 5-7 minutes until softened.

   Ca. 7 min.

4. 4

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

5. 5

   In a large bowl, combine the cooked brown lentils, sautéed vegetables, rolled oats, tomato paste, soy sauce, nutritional yeast, dried thyme, smoked paprika, black pepper, and salt.

   Ca. 3 min.

   Kokkens note: Ensure the lentils are well-drained before adding them to the mixture.

6. 6

   Mix all ingredients thoroughly. You can use your hands to ensure everything is well combined and slightly mashed.

   Ca. 3 min.

7. 7

   Press the lentil mixture firmly into the prepared loaf pan, ensuring it's packed tightly.

   Ca. 2 min.

8. 8

   For the glaze, whisk together the ketchup, maple syrup, and dijon mustard in a small bowl.

   Ca. 1 min.

9. 9

   Spread half of the glaze evenly over the top of the lentil loaf.

   Ca. 1 min.

10. 10

    Bake for 45 minutes.

    Ca. 45 min.

11. 11

    Remove the loaf from the oven and spread the remaining glaze over the top.

    Ca. 1 min.

12. 12

    Return to the oven and bake for another 15 minutes, or until the glaze is slightly caramelized and the loaf is firm.

    Ca. 15 min.

13. 13

    Let the lentil loaf rest in the pan for 10 minutes before carefully inverting it onto a cutting board or serving platter.

    Ca. 10 min.

    Kokkens note: Resting helps the loaf hold its shape when sliced.

14. 14

    Slice and serve warm.