This lentil veggie loaf recipe is combined with my Grandma’s meatloaf recipe ♥ (but with no meat) and I have altered it to add a “”flax seed egg” addition. This recipe will be the moist and delicious, and most wonderful veggie “meatloaf” you will ever taste. Everyone I have made it for absolutely loves it!
- 2 cups of lentils cooked as your “meat” for your “veggie loaf”.
- Or chickpeas
- Do not cook all of the way.
- 3 slices whole wheat bread (or multi grain, white, or loaf), dried out.
- Toast at 200º.
- Grind up by hand or with a little food processor.
- (or you can use ¾ cup store-bought breadcrumbs).
- 1 or 2 cloves garlic (depending on your preference for garlic).
- 1 teaspoon parsley.
- 1 teaspoon basil.
- ½ teaspoon celery seed spice (or you can use real celery, cut up fine).
- Flaxseed, ground 1 tablespoon.
- Fresh-ground pepper and salt to taste.
- ¾ to 1 cup chopped tomatoes.
- Also, you can also use canned tomatoes in a puree sauce or crushed tomatoes.
- 1 teaspoon olive oil.
- ½ – ¾ cup onion.
- Vegan recipe: 1 tablespoon vegan Parmesan cheese.
- Vegetarian recipe: 1 tablespoon Parmesan cheese.
- 1 egg (or make a flax seed egg).
- Toasted nuts: Toasted cashews, pine nuts, or walnuts may be roasted, until golden brown.
- Veggies (optional):
- ½ cup green pepper.
- 4 or 5 mushrooms.
- Even though the last two ingredients are optional, the veggie lentil loaf will still taste great!
- I recommend using peppers and mushrooms for a hearty veggie lentil loaf filled with delicious vegetables.
- I have made the veggie lentil loaf (no milk, no dairy) several times using different veggies, such as carrots, onions, red or green peppers, or whatever else I may have.
- One reader suggested to run veggies through a small blender and stated that the veggie lentil loaf will have a consistent look (and veggie haters will never know, haha)!
- You can even use just a plain can of tomato sauce, and that will be amazing!
- In my household, most of these items are staples! I always have bread, parsley, basil, celery seed, eggs, fresh ground pepper, and extra-virgin olive oil on hand.
Proteins you can try
- In a large bowl, scramble the egg first (it is hard to scramble an egg when it is in a bowl with other ingredients). Or use the flax seed egg.
- In a separate (smaller) bowl, mix your breadcrumbs and with the spices per your taste.
- Cut up the onion, green pepper, and mushrooms into little pieces. In my experience, if you use larger pieces, the onion and green pepper will not cook all the way.
- Now, wash your hands, roll up your sleeves, and put your lentils in the larger bowl (with the beaten egg).
- Add your ingredients—mixed spices and bread, olive oil, veggies, and ½ of the chopped tomato—and squish together with your hands.
- Put the mixture in a pan like those used for making banana bread, or a square glass dish (click here for baking glass pans on Amazon). Make sure you spray with a non-stick cooking spray first.
- Drizzle the rest of the chopped tomatoes on top. This is the secret that makes your loaf so moist.
350º for 30-45 mins, depending on your stove.
Note: I recommend you do the following”
- Mix your dry ingredients together separately.
- Combine the dry ingredients with the rest of the loaf last — after you used your spices –so you are not touching your spice containers after touching the “moist stuff” with sticky hands.
- It’s a pain to have to go back and wash your spice containers after touching them with sticky hands, therefore, I suggest #2.