Lentil Carrot Loaf
Meet your new favorite meatless main dish: Lentil Carrot Loaf, a wholesome and satisfying plant-based twist on the classic comfort food. Packed with protein-rich green or brown lentils, sweet grated carrots, and hearty rolled oats, this vegan loaf is bound together with a flaxseed mixture for a completely egg-free and dairy-free delight. Infused with the bold flavors of tomato paste, soy sauce, paprika, thyme, and cumin, this recipe delivers a rich, savory taste in every bite. Perfectly baked to a golden brown, it’s ideal for weeknight dinners or as a centerpiece for special holiday meals. Serve it warm with your favorite sauce or gravy for a comforting dish that’s as nourishing as it is delicious. This high-protein vegan recipe is easy to prepare, offering a balance of flavor, texture, and nutrition in just over an hour. Whether you’re catering to a vegan crowd or simply looking to incorporate more plant-based meals into your diet, the Lentil Carrot Loaf is sure to impress!
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Ingredients
- 1 cup Dry green or brown lentils
- 3 cups Water
- 2 medium, grated Carrots
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 cup Rolled oats
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flaxseed mixture)
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Step 2
Rinse the lentils under cold water and place them in a medium-sized pot with 3 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until tender. Drain any excess water and let cool slightly.
Step 3
While the lentils cook, prepare the flaxseed mixture by combining ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it forms a gel-like consistency.
Step 4
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated carrots, and cook for an additional 3-4 minutes until fragrant.
Step 5
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, and the prepared flaxseed mixture.
Step 6
Add the tomato paste, soy sauce, paprika, dried thyme, ground cumin, salt, and black pepper. Use a potato masher or a fork to lightly mash the mixture, leaving some texture intact.
Step 7
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the top is firm and lightly browned.
Step 9
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm, optionally with your preferred sauce or gravy.
Nutrition Facts
| Serving size | (1472.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 945.5 |
| Total Fat 28.2g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3666.7mg | 0% |
| Total Carbohydrate 140.1g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 21.5g | |
| Protein 43.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 314.1mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 2469.5mg | 0% |
Source of Calories