Lunch / Dinner

Lentil Loaf

I don’t make vegan meatloaf or meatballs often & I’m not sure why because every time I do I love them!

This was my dinner last night. Give it a shot, you won’t regret it!

These Lentil Loaf Muffins are:

  • Clean
  • High in Fiber & protein
  • Dense
  • Full of flavor
  • Filling
  • Cruelty-free

Image result for fork and knife cartoon

Lentil Loaf

  • Servings: 2-4
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/2 c dry brown/green lentils
  • 1/3 c chopped onion
  • 3 tsp minced garlic
  • 1 large carrot, peeled & chopped
  • 1 c cubed sweet potato chunks
  • 1 c quick or rolled oats
  • 1/4 c tomato paste
  • 2 T ground flaxseed
  • 3 T nooch/ nutritional yeast
  • 2 T pure maple srup
  • 1 T apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp Flavor God’s Everything spicy seasoning
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • Pinch of pink himalyan saltimg_3942

Directions

  1. Preheat your oven to 375F. Spray 6 muffins tins with nonstick cooking spray or a loaf pan.
  2. Cook lentils according to instructions on package.
  3. Saute onion, garlic, carrots & sweet potato until softened (about 10 minutes).
  4. Add lentils, saute mix & the rest of your ingredients to a food processor.
  5. Pulse until mixture is just combined & texture is sticky.
  6. Distribute batter among your 6 muffin tins or all into one loaf pan.
  7. Spread a light layer of ketchup on top of the loaf.
  8. Bake muffins at 375F for 25 minutes or loaf for about 30-35 minutes. I served mine in a bowl along with seasoned spaghetti squash & sauteed cabbage & orange bell pepper. Enjoy!

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Bye for now as I will be on vacation for a week! Excited but also ah I have to leave this little cutie 😦

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