Nut-free Vegan Lentil Loaf
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5 from 1 vote

Nut-free Vegan Lentil Loaf

A vegan meatloaf made with lentils, brown rice and oats. This nut-free lentil loaf is moist, full of flavour and does not crumble. Enjoy with your favourite sauce or gravy.
Prep Time20 mins
Cook Time1 hr 35 mins
Total Time1 hr 55 mins
Course: Main Dish
Cuisine: Vegan
Keyword: vegan lentil loaf, vegan meatloaf
Servings: 1 loaf
Author: Teenuja Dahari - veganlovlie.com

Ingredients

  • 150 g dry uncooked lentils [3/4 cup] (I used the small dark ones)
  • 150 g uncooked brown rice [3/4 cup]
  • 60 g oats [3/4 cup] I used quick oats. You can also use gluten-free oats
  • 80 g cornmeal [1/2 cup]
  • 2 tablespoons basil seeds also known as tukmaria, can be substituted with flax seeds or chia seeds. I used this as a binder.
  • 80 ml water [1/3 cup]
  • 180 ml water [3/4 cup]
  • 1 small carrot
  • 1/2 red pepper
  • 3 fresh white mushrooms
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chipotle
  • 1 tablespoon soy sauce
  • 3 tablespoons tomato puree or passata
  • 1 teaspoon maple syrup or sugar, if tomato puree is sweet, omit this.
  • 3 - 4 stems dill finely chopped
  • 2 sprigs rosemary finely chopped
  • 1 tablespoon oil
  • Salt to taste

Instructions

  • Mix the lentils and rice together. Add 3 1/2 cups [840 ml] of water to the lentils and rice and bring to a boil. Then cover and simmer for about 35 minutes or until they are soft. If water dries up, add a little more to prevent burning.
  • Once all water is absorbed and the grains are soft, blend half of the rice-lentil mixture to a paste. (I used a hand immersion blender for this and blender directly into the pan. But you can transfer half of the mixture to a regular blender too).
  • Grind the basil seeds (or flax/chia seeds) to a powder with a mortar and pestle or a spice grinder. Add 1/3 cup [80 ml] water to the basil seeds and leave this to soak. It will swell to a jelly-like consistency.
  • Cut the carrot, peppers and mushrooms into very small pieces (smaller than the size of a pea).
  • In a skillet, add 1 tablespoon oil. Add all the vegetables (carrots, peppers and mushrooms). Saute for about 5-6 minutes.
  • Then add the lightly cooked vegetables to the rice and lentil mixture.
  • Add the rest of the ingredients to the mixture (oats, cornmeal, basil seed mixture, cumin, paprika, chipotle, soy sauce, tomato puree, maple syrup and the herbs).
  • Add about 3/4 cup [180 ml] water. The consistency of the mixture should not be too dry or soupy but should rather be somewhat drier than an oozy risotto. Add salt to taste.
  • Leave this to stand for about 10 minutes. Meanwhile start to preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
  • Line a loaf tin with parchment paper. Transfer the mixture into a loaf pan (see notes for size) and bake for one hour.
  • After one hour, remove from oven and let it cool for about 15 minutes before removing from the tin and cutting. It becomes firmer upon cooling and is even firmer the next day.
  • Enjoy with your favourite gravy or cranberry sauce.

Notes

Loaf Pan Size
I used a 9.25 x 5.25 x 2.75 inch or 23.5 x 13.3 x 7 cm loaf tin. The mixture will fill the pan about 2/3 of the way.
You may also use a smaller loaf pan (8.5 x 4.5 x 2.75 inch or 21.6 x 11.4 x 7 cm) for a shorter but taller loaf.
 
Link to original recipe - Nut-free Vegan Lentil Loaf - https://veganlovlie.com/nut-free-vegan-lentil-loaf/