Vegan Lentil Loaf Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Dense, savory loaf made from lentils, mushrooms, and quinoa with herbs and tomato. Meaty texture despite being plant-based. Sliced and served warm, this is a vegetarian centerpiece.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups cooked green lentils (about 1 cup dried, or can use canned)
- 2 tbsp ground flax seeds+6 tbsp water
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 2 portabello mushrooms, chopped
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/4 cup red wine
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 1 tbsp tamari
- 1/2 tbsp vegan worshershire sauce
- 1/2 cup quinoa, (already cooked)
- 1/2 cup oats
- 1/4 cup ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 339mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 42mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.