Easy Vegan Lentil Loaf

Easy Vegan Lentil Loaf Recipe

By Earth of Maria

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 40 mins

Ingredients

1 cup red lentils, uncooked

3 cups chestnut mushrooms , finely chopped

1/2 medium aubergine, finely chopped

1 medium onion , finely chopped

1 large carrot , finely chopped

1 large red bell pepper , finely chopped

3 stalks celery, 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

1Preheat 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.

2Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.

3Meanwhile, 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.

4When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.

5Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.