Cashew Lentil Loaf for the Crock Pot

Savor the hearty, plant-based goodness of this Cashew Lentil Loaf for the Crock Pot—a cozy, nutrient-packed dish perfect for busy weeknights or meal prepping. This vegan loaf combines protein-rich lentils, crunchy cashews, and a medley of sautéed vegetables, all bound together with a flaxseed mixture for a wholesome, meat-free alternative. Infused with the savory depth of tamari, tomato paste, and aromatic herbs like thyme and oregano, this recipe is slow-cooked to perfection in your crock pot for effortless preparation. A tangy topping of ketchup or barbecue sauce adds the finishing touch, resulting in a dish that's as flavorful as it is nourishing. Ideal for feeding a crowd or enjoying leftovers, this gluten-free option (with suitable breadcrumbs) is sure to be a hit at any table.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 1 cup Green or brown lentils (dry)
• 2.5 cups Vegetable broth
• 0.75 cup Cashews (raw, unsalted)
• 2 tablespoons Olive oil
• 1 medium Onion (finely chopped)
• 2 Garlic cloves (minced)
• 1 medium Carrot (grated)
• 1 stalk Celery (finely chopped)
• 0.75 cup Breadcrumbs (whole wheat, optional gluten-free)
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Ketchup or barbecue sauce (for topping, optional)

Directions

Step 1

Rinse the lentils under cold water and add them to a pot with the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes or until tender. Drain any excess liquid and set aside to cool slightly.

Step 2

While the lentils cook, prepare the flaxseed mixture by combining the ground flaxseed and water in a small bowl. Let this mixture sit for 5-10 minutes until it thickens.

Step 3

In a skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, grated carrot, and chopped celery. Sauté for 5-7 minutes, or until the vegetables are softened. Remove from heat.

Step 4

In a food processor, pulse the cashews until finely ground. Do not over-process; you want a coarse meal, not cashew butter.

Step 5

In a large mixing bowl, combine the cooked lentils, ground cashews, sautéed vegetables, breadcrumbs, flaxseed mixture, tamari or soy sauce, tomato paste, dried thyme, dried oregano, salt, and black pepper. Mix well until the ingredients come together into a thick dough-like consistency.

Step 6

Line the bottom of a large crock pot with parchment paper to prevent sticking. Transfer the lentil mixture into the crock pot and press it down evenly into a loaf shape.

Step 7

If desired, spread ketchup or barbecue sauce on top of the loaf for added flavor.

Step 8

Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours until the loaf is firm and cooked through.

Step 9

Carefully lift the loaf out of the crock pot using the parchment paper. Let it cool for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	(1579.0g)

Amount per serving	% Daily Value*
Calories	2647.2

Total Fat 94.6g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 6492.1mg	0%
Total Carbohydrate 365.0g	0%
Dietary Fiber 55.6g	0%
Total Sugars 56.2g
Protein 117.1g	0%

Vitamin D 0IU	0%
Calcium 516.8mg	0%
Iron 33.3mg	0%
Potassium 4862.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 16.9%

Carbs: 52.5%