Plant-Based Lentil & Oat Loaf

Ingredients

• 1 cup red lentils (uncooked)
• 2.5-3 cup water (for cooking lentils)
• 1 small onion (finely diced)
• 2-3 cloves garlic (minced)
• 1-2 tbsp olive oil (optional)
• 1 cup rolled oats
• 1/2 Cup Bread crumbs
• 1/2 cup pumpkin seeds (lightly pulsed (optional))
• 1 tbsp ground flaxseed (stir into sauce or sprinkle on top before serving)
• 1 tbsp tahini (drizzle on top or stir into sauce/dressing)
• 2 tbsp nutritional yeast (sprinkle on top or stir into sauce before serving)
• 1 cup tomato sauce (or crushed tomatoes)
• 1/3-1/2 cup ketchup
• 1 tbsp mustard (optional, or splash of vinegar for balance)
• 1/3 Cup Ketchup
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 Egg Beaten

Instructions

1. 1

   Rinse the red lentils and simmer in 2.5–3 cups water for 8–10 minutes until tender, then drain completely.

2. 2

   While the lentils cook, lightly pulse the pumpkin seeds (optional). Sauté the diced onion and minced garlic in olive oil over medium heat. After 3 minutes, add 1/2 cup finely chopped walnuts to the pan and sauté for an additional 2 minutes until the nuts are fragrant and the onions are golden.

3. 3

   In a large bowl, combine the cooked drained lentils, rolled oats, breadcrumbs, pulse-chopped seeds, sautéed onion/garlic/walnut mixture, tomato sauce, ketchup, salt, black pepper, and smoked paprika. Add 1 tsp soy sauce, 1 tsp dried thyme, nutritional yeast, ground flaxseed, tahini, and the beaten egg. Mix until well combined; if the red lentils make the mixture too loose, add 2 tbsp extra breadcrumbs.

4. 4

   Line a loaf pan with parchment paper and press the mixture firmly and evenly into the corners. Use the back of a large spoon to pack it down hard—this ensures the walnuts are locked in and the loaf won't crumble when sliced.

5. 5

   In a small bowl, whisk together 1/3 cup ketchup, 1 tbsp balsamic vinegar, and 1 tsp maple syrup (or brown sugar). Spread this glaze evenly over the top of the loaf, stirring in a touch of mustard if you prefer extra tang.

6. 6

   Bake uncovered at 375°F (374°F) for 35–45 minutes. Because of the added density from the walnuts, aim for the longer side of the window. Bake until the top glaze is caramelized, the edges pull away from the pan, and the center is set (internal temp of 160°F). Loosely tent with foil if the top browns too quickly.

7. 7

   Remove from the oven and let rest for 10 minutes before slicing. For a firmer loaf, bake for 45–55 minutes.

• 

  Walnut Brownies - Fudgy Chocolate

  45 minAmerican
• 

  Peanut Butter Miso Ramen

  20 minAmerican
• 

  Fudgy & Cakey Brownies

  60 minAmerican
• 

  Crispy Red Lentil Crackers with Herbs and Seeds

  60 minAmerican