Easy Vegan Lentil Loaf

Easy Vegan Lentil Loaf

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!
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!
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 135 kcal
Author: Maria Gureeva
Ingredients
                   1 cup (180g) red lentils, uncooked
                   3 cups chestnut mushrooms (250g), finely chopped
                   1/2 medium aubergine, finely chopped
                   1 medium onion (110g), finely chopped
                   1 large carrot (150g), finely chopped
                   1 large red bell pepper (150g), finely chopped
                   3 stalks celery, finely chopped
                   2 tbsp tomato purée
                   1/2 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
Instructions
1.        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.
2.      Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
3.      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.
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