Surat, Gujarat
6 hours ago
Free shipping on all orders!



Vegan Lentil Vegetable Loaf

1 loaf

YIELD

10 minutes

PREP TIME

35 minutes

BAKE TIME

55 minutes

TOTAL TIME

Ingredients

Ingredients for the loaf:
	•	¾ cup Anthony’s Goods Old-Fashioned Rolled Oats
	•	¼ cup Anthony’ Goods Oat Flour 
	•	½ cup walnuts, toasted
	•	½ cup lentils, cooked
	•	2 tbsp Anthony’s Goods Flaxseed Meal
	•	2 tbsp Anthony’s Goods Nutritional Yeast Flakes 
	•	1 tbsp olive oil 
	•	1 carrot, peeled and chopped
	•	1 stalk celery, chopped
	•	3 mini peppers, chopped
	•	½ yellow onion, chopped
	•	3 cloves garlic, minced
	•	1 tsp apple cider vinegar
	•	2 tsp maple syrup
	•	3 tbsp tomato paste
	•	3 tbsp soy sauce
	•	¼ tsp salt
	•	¼ tsp black pepper
	•	¼ tsp cayenne pepper
	•	¼ tsp dried thyme
	•	¼ tsp dried basil 

Ingredients for the glaze:
	•	1 tbsp balsamic vinegar
	•	2 tbsp maple syrup
	•	3 tbsp tomato paste
	•	Pinch of salt 

Instructions

Searching for the perfect vegan loaf? This lentil vegetable loaf is held together with flaxseed meal, oat flour and tomato paste, and slathered in a sweet, tangy maple syrup glaze. When the flavors are combined and all is said and done, no one will be missing meat at all. 
	
1. Toast the walnuts in a pan or toaster oven until browned and fragrant. Set aside.
2. Heat the olive oil in a medium pan and sauté the onions, garlic, celery and carrot until tender. 
3. Preheat the oven to 375F and grease a loaf pan with olive oil.
4. Add the sautéed vegetables, cooked lentils, toasted walnuts, and all other loaf ingredients into a food processor. Pulse until well combined but still a little gritty.
5. Press the mixture into the prepared loaf pan.
6. Mix the glaze ingredients in a small bowl. 
7. Pour the glaze over the loaf and spread evenly to coat. Cover with foil and bake for 25 minutes.
8. Uncover the loaf and bake for another 5-8 minutes. 
9. Let cool before removing from the pan and slicing.

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more