The Ultimate Vegetable Lentil Loaf

The Ultimate Vegetable Lentil Loaf

After a few attempts (five to be exact) at making this lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling. I wanted to keep this easy with ingredients you may already have in your pantry. After doing a little digging I was able to piece this together from a few resources like the one from Made to Create which is wonderfully simple and also had good reviews from when I shared it on my facebook page! And also this one from Oh She Glows which is a walnut version using apples and raisins but I wanted one with all veggies (Her's looks delicious and I will be trying it too). Last but not least I referenced this recipe at My Vegan Cookbook

I especially love the glaze for the top of this loaf. You could serve some extra on the side, or double the amount if you like and put a little extra on. And if you like spicy, you'll love the ground chipotle pepper in this recipe with the glaze, such a nice combo of sweet and spice! I found the higher amount of chipotle listed below to be just perfect for myself, adjust to your liking starting with the smaller amount if your not a fan of spice. 

The Ultimate Vegetable Lentil Loaf

The Ultimate Vegetable Lentil Loaf

Ingredients

Loaf
1 cup dry lentils
2 1/2 cups water or vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water (6 tablespoons)
2 tablespoons olive oil for sauteing, or steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats
1 heaping teaspoon dried thyme
1/2 heaping teaspoon cumin
1/2 teaspoon each garlic powder & onion powder...for good measure!
1/4 - 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt to taste

Glaze
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup


Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally. It's ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using a submersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using a submersion blender, tilt your pot slightly to the side for easier blending.

Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding pepper and salt as needed. Or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.

 Your work is done...except for the dishes...maybe you can delegate that to someone else. :)

Enjoy!

153 comments :

  1. This looks so delicious! I am trying the recipe for sure :)

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    1. I really like it...even after all the loaves I've made I'm still ready to make another, even if just to use for lunches. Today for lunch I had a couple slices over a bed of steamed spinach...really good and easy!

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    2. I have been a vegetarian for many years and tried many different loaf recipes. This is one of the best. Thanks for sharing.
      Helene

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    3. Thank you so much Helen. Coming from someone who has lived the lifestyle for years and loving this lentil loaf is the best compliment I can ever ask for! :)

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    4. I made this today and my kids loved it!! What a great recipe

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  2. Looks delicious, but I question the need for parchment paper. One of the reasons I chose to be vegan is to have less of an impact on the planet. So why would I do need to buy paper treated with silicon? That doesn't seem very vegan. I think I will try coconut oil instead. I'd rather have it get stuck to the pan than help create a market for silicon lined paper....

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    1. Good point! This is how we grow...I will reconsider my use of parchment paper. :)

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    2. Ok - I just popped it into the oven with coconut oil smeared into the pan...I'll let you know how it turns out...p.s. I presume bake heat is 350 degrees (didn't see that mentioned in the recipe.)

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    3. I can't believe I missed that. Yes, 350...I fixed it. Thanks you for bringing that to my attention. I'm going to make another this week and will use oil instead myself after doing a little researching about parchment paper. Would love to know how yours turns out...I'll be waiting to hear your outcome. :)

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    4. It turned out great and was a big hit at the dinner party with my family. In my haste, I forgot to add the spices, but the fresh organic ingredients didn't really need much. I actually got the oatmeal quantities backwards and had more oat flour than oats. I used plenty of coconut oil and nothing stuck to the sides. I actually doubled the recipe and made two pans so there's some left-overs for tomorrows lunch. Thanks for sharing!

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    5. Glad it worked out, even without the spices. I hope you give another try, you will like it even more when they're added in...so good! Enjoy your leftovers, I know those are good since I've had many with the five loaves I've made so far. Cheers...

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  3. I really enjoyed this loaf. The bbq-esque topping was a great accent. I had some fresh mushrooms, so I sauteed them in with the other vegetables. Worked great. Thanks!

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    1. Yah! I'm happy you liked it. The mushrooms sound delicious! I LOVE mushrooms and will have to try adding them in. Thank you for stopping to share your thoughts and alterations. You have inspired me! Thank you :)

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  4. I made this tonight for supper and it is really good. Thanks for the recipe

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    1. Your welcome! So glad you like it :)

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  5. Thanks for the recipe! I made this for dinner today and was very happy with the consistency and texture. It held together really good and didn't crumble at all, which can be a bit of a problem sometimes :)

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    1. Great! I love that this recipe has worked for everyone! Thank you for the feedback :)

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  6. Hi! Sorry if I am missing this but when do you add the soaking flax? To the lentils that are blended? Thanks! Making this tonight, looks great!

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    1. Oops, I forgot to add that in. Yes, add it to the blended lentils along with everything else. I fixed the recipe...thank you for the fyi! Enjoy :)

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    2. Thank you, it was delicious and everyone enjoyed the loaf!

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  7. I am going to attempt this for xmas dinner. We are lacto-ovo so I will grease the loaf pan with butter. I never liked meatloaf as a kid, hopefully, this will turn out delicioud!

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    1. Butter will work too. Enjoy your dinner, if you love veggies this should hit the spot! :)

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  8. Got my first loaf baking in the oven right now for xmas! Looks really good! I'll update on how it turned out.

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    1. Great, can't wait to here how it turned out for you! :)

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  9. Made this last night for dinner. I've never made a loaf of any kind before. It was a hit! and my hubby is tough to please, so that's saying something. I may add mustard next time just for a variety and serve with gravy sometime too. Thank for posting this and the pictures were helpful. :-)

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    1. I love it when the time you make something it comes out great! I'm so glad it worked for everyone and your additions for next time sound great. Thank you for taking time to share your thoughts. :)

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  10. This looks and sounds AWESOME!! I can't wait to try it!! I had amy's veggie loaf for a 2nd time and I would love to make my own

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    1. How did it go for you? Would love to know :)

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  11. I am linked here from facebook and I am so delighted to find this recipe. I have tried so many lentil loaf recipes in my quest for a loaf the whole family likes. Hopefully this will be it!

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    1. Fingers crossed! I hope this one gets the seal of approval from all your loved ones. Let me know how the family liked it. :)

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  12. Hi Julie,
    I just came across your website and am really glad that I did! I was wondering what type of lentils you used in this recipe. Thanks!

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    1. I use green lentils and haven't tried any others. I'm sure they all would be great in this recipe.

      Thank you for the positive feedback. :)

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  13. This came together beautifully! I have it prepped and ready to go for tonight's dinner, along with sweet potato casserole and a side of spinach! I am really looking forward to this! Thanks for the great post!

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    1. Your so welcome! Your sides sound delicious. I hope it turned out great for you. Cheers :)

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  14. I made this for supper tonight and I have to say I absolutely loved it. My kids and Hubby were fussier but I will make this again for sure. It came together really nice and I used olive oil to grease my pan. Yumm thanks for sharing.

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    1. Super, and the rest of the family will come around! ;) Thank you for sharing your olive oil trick...good to get away from the parchment paper. Enjoy your loaves :)

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  15. Stumbled upon your recipe this evening, I'll be making it this weekend with crispy cauliflower. Jazzed to try it, thanks for doing all the leg work!

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    1. That sounds like a great combination! I love cauliflower and you crispy cauliflower sounds delicious. Would love to know how the loaf turns of for you. Enjoy :)

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    2. We enjoyed it! My 2 1/2 yr old said it was 'yummy' and 'dewishish'. Thanks for a great recipe. :)

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  16. I made this last night and used a can of lentils and it was great, I would definitely make it again. I also used a silicone loaf pan so there is no need for parchment paper or cooking spray.
    Renee :)

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    1. That's a great idea to use already cooked lentils, saves time when you need it. Thank you for your positive feedback and suggestions! :)

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  17. Hi there! I made this recipe last night after a series of weird 'loaf' cravings... It was delicious and exactly what I was looking for! I used all of the specified ingredients except the chipotle, and it turned out just as pictured. This loaf was super flavorful, and will, without a doubt, be made again. Thanks! :) Ally

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  18. what was the size of the loaf pan used?

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  19. Hey,
    This recipe is delicious! Just made it this evening and was very grateful for your post :) and you're right the heaping tablespoons of that dressing really is satisfying!
    thanks again for the post!

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    1. I'm so happy you loved it and the dressing too! The left overs are just as good if you have any left. And your very welcome...thanks for stopping to share your experience. :)

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  20. I'm so glad to have found your recipe for this lovely looking vegan loaf. We are hosting a couple who ad-hear to a vegan diet and none of my cookbooks offer options appropriate for them. Now I've got my entree! YAY! Thank you.

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    1. I hope it went over well with your company! Cheers

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  21. This lentil loaf is great! I found the recipe a couple weeks ago and am making the third one today. Thanks.

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    1. That makes me so happy! Thanks for sharing :)

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  22. HI! Can I made it and frozen to have it ready when in a rush? Thanks!!!

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    1. You can freeze your cooked lentil loaf, just be sure to let it cool completely before wrapping and storing.

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  23. I just wanted to let you know that I tried this recipe tonight and it was absolutely DELICIOUS. I loved it! Thank you so much for sharing this wonderful recipe!

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    1. Thank you for the feedback! It always make my day. :)

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  24. Hi! So I am baking this right now and when I pulled it out of the oven after 50 minutes it still seems like it's completely mushy and like it hasn't "set". I'm thinking my lentils were a little wetter than they should have been, making my mixture in the end not as dry and firm as it should have been. I've just stuck it back in the oven (but covered the top to keep it from browning more), do you think baking it for longer will firm it up in the end? Help = (

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    1. Sorry you had troubles. I hope this turned out for you in the end. Putting it back in the oven and covering it is a good idea. It can tend to dry out with too much baking. Please let me know how it turned out for you as it could be helpful for other readers. Thanks...

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  25. This loaf is the best! It pleases even the most discerning of taste buds (my 4 year old!) And pairs well with Dreena Burton's Mac oh geez for a vegan take on the American Tv dinner!

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    1. Thank you so much! That says a lot when a four year old will eat this up. Your side dish from Dreena Burton sounds delish. Too funny, I remember those TV dinners from when I was growing up. Nice combo!

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  26. hi i making this now, do you drain the lentils after boiling it? mine were pre soaked so they never needed the full 30mins. I have plenty water left over

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    1. No need to drain the lentils when using dry. I've never used pre-cooked lentils and would love to know how they work for you! I feel you should probably drain some of the water since they are already cooked and didn't soak up all the water that's called for. Just leave a little and once you blend them a bit add more water if you feel you need it, just add it very slowly like 1 or 2 tablespoons at a time. If you find it's too moist you may add a little extra flour. Good luck and keep us posted! :)

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  27. I JUST made this and I love it! I served it up (to myself, solo vegan household unfortunately and this thing makes a whopping 12 me-siezed servings) with some lovely water sauteed asparagus with garlic and lemon and a very small serving of quinoa past with roasted red pepper alfredo (by Vegan Victoria). Thanks for inspiring the use of asparagus, I've had tons in the fridge slowly going bad and this got me motivated with my 45-50 minutes of free time to pick through and salvage what I could. Now back to the wonderful loaf... here are my notes:
    The part that really made it for me was a little something I added to the recipe, Vegan Liquid Smoke in Hickory. I added 1tsp to the lentils before their 15 min rest and 1/2tsp to the glaze. Perfection. I am slightly ocd in the brain so my veggies were most definitely diced FINELY and for me that was perfect but next time I would rather have less lentils pureed. Overall the loaf was slightly mushy for my taste but it holds up extremely well, next time I'll probably make the oats a full cup and only puree half the lentils. Thanks for this amazing recipe!

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    1. Oh! and I added a tsp of dijon mustard and 1/2 tsp of basil and used a heaping 1/2tsp of paprika, no chipotle. Also I used 2tbsp of coconut oil for the veggies

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    2. Wonderful! I love your additions of spices and using coconut oil is perfect! Sounds like you can turn this into a perfect lentil loaf for yourself. So glad you enjoyed it, and you got to use up some asparagus. The lentil loaf leftovers will be even better! Thank you for sharing all your touches and replacements...I know it will be helpful to other readers. Cheers!! :)

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  28. Hi. I was wondering if it would be okay to substitute oat flour for whole wheat flour? Thanks in advance!
    -JP

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    1. You can substitute any flour of choice. Whole wheat flour will work great!

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  29. ur recipes really ARE simple. thanks

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  30. This is such a simple recipe! I don't want to use chia seeds or other hard-to-find ingredients, as they are very hard to come by and often expensive.

    I am about to bake this for our dinner, and will update afterward. Lentil loaf is a favorite in our house and is the perfect savory meal.

    Thank you for the post!

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    1. I agree! I wanted this to be easy to find ingredients and delicious! I this loaf and I hope you find it to suit your tastes as well. Cheers....looking forward to the update. :)

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  31. This was so good, we were eating it 1/4 of the loaf per serving(and complaining about being too full after). I didn't have flax seed but it held together perfectly- might be because I used red lentils and they got mushy enough I didn't have to blend them. The glaze is fantastic!

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    1. So glad you loved it! It is very filling and the left overs will be just as good if not better. Thank you for the feedback. :)

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  32. This looks great! Can't wait to try it. Thanks!

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  33. I made this for dinner tonight and just had to tell you that it was delicious. Very simple to make and tasted great. Will be making it again! Thanks :)

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    1. Makes my day! Thank you for stopping to share. Cheers :)

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  34. About to try this recipe after hunting for a simple lentil loaf on the internet. Could you possibly clarify what you mean by "blending 3/4 of the lentil mixture". Does this simply mean blending while leaving slightly chunky? Much appreciated! Thanks for sharing.

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    1. Yes, I would say that sums it up nicely. Leave some chunkiness within the lentil mixture. Puree gently. If it helps scoop out 1/4 of the batch, puree and place the unpureed lentils back in.

      Hope it works well for you! Would love to know how it goes...

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  35. Hi! Thank you so much, this looks delicious! Have you ever made this and froze it to bake later? I'm looking to do a back to school freezer stocking and your lentil loaf would be great to have. Many thanks!!!

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    1. I'm sorry to say that I haven't tried freezing to bake later. I would say give it a try and see what happens as this is really a great loaf to have on hand. Would love to know how it goes if you decide to try it! I may give it a go myself and see out of curiosity. Keep us posted :)

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  36. Looks amazing! Can I substitute something for the oats? Would chickpea flour work? I'd like to add more protein rather than carbs :-) thanks!

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  37. I think that's a great idea to sub chickpea flour for the oats. Give it a shot! Would love to know how it goes too. Cheers and enjoy :)

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    1. I tried substituting 1 cup of chick pea flour and it worked! Am going to make it again and will probably add in a little less and see how it goes. I needed more herbs to compensate last time. Thanks for the great recipes :-)

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  38. Delicious, thanks so much!! The only substitute I made was flour because I ran out of oats. My husband loved it too, so I'll be making it a lot this fall. I just found your blog and your recipes all look fantastic.

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    1. Another winner! Thank you for stopping to share. :)

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  39. It looks sooooooo good! :) I'm going to try to do it soon, but I don't have flax seeds so I was thinking of using chickpea flour + water or maizena+water for binding maybe?

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    1. Yes, that should be fine! I haven't tried it without flax eggs but would venture to say that your substitutes should work. Would love to know how it goes and which substitute you used. Cheers :)

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  40. This recipe looks so good...would you happen to have the nutritional values {calories,etc.} and how many servings in this recipe?

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    1. I'm sorry but I don't have the nutritional values but I can tell you it serves six generously.

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  41. Made this for the second time because it's just so delicious! After I eat a slice I feel so satisfied, so full. I realize I need more vegan meals like this in my repitiore for that "stick to the ribs" goodness. (p.s. I used a chia egg and it was perfect) -JD

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  42. Tried it yesterday and it was absolutely delicious - thanks

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  43. This is my second time making. LOVE this recipe and my non-veg husband does, too. Thanks for sharing!

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  44. Hi there,
    I absolutely love this recipe and make it all the time for potlucks! I am hosting a potluck tomorrow and am planning on making this again but don't have the time to cook it tomorrow so I decided to make it tonight.

    My questions is would you recommend leaving it at the pre-oven stage and keep it in the fridge until tomorrow to bake, or should I bake it tonight and store it cooked overnight.

    Thanks,
    Becca

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    1. I'm so glad your using this recipe often. Makes my day to here! I would suggest storing in the fridge until tomorrow and cooking before you leave. As much as I love this the next day for leftovers by the slice, I find trying to reheat the whole loaf the next day makes it very dry. Hope everyone enjoys this and you all have a great potluck! :)

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  45. I don't like ketchup, would vegan-friendly BBQ sauce work as well?

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    1. Sure, you can use that. I'm not sure about mixing it with the other ingredients but it may be good too. It just depends on what flavored bbq sauce it is. But bbq sauce can be sweet and tangy and will be a great alternative to the sauce mix. Enjoy!

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  46. looked wonderful up until that glaze........wonder how it woul be w/o the glaze

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    1. Would be great with a veggie gravy! You may consider not use the chipotle powder if using gravy.

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  47. What is GF oats?

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  48. I made this and it was a hit. Making it again for Thanksgiving :) Thank you for the recipe! My boyfriend who eats meat raves about this.

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    1. I love to hear that! Thank you for taking time to share and enjoy your holiday! :)

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  49. Can I use red lentils in this recipe?

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  50. What a delicious looking loaf! I do have a question though. After I've let my flax sit, I've cooked my veggies, and pureed 3/4 of the lentil mixture. Do I add it all in a bowl, mix, then press it into my pan? I'm a bit confused. Thanks in advance!

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    1. You can add everything to the pot you cooked and pureed your lentils in. Add the flax egg, veggies, etc...mix well, pour into pan and press. I just fixed the instructions to hopefully be a bit clearer. Thanks for question and bringing it to my attention! Hope you love the loaf! Cheers :)

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  51. I was curious about this, too! I want to make this for my family reunion tomorrow, because they're not vegans and I am. Thank you for this recipe!

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  52. I tried this out and really enjoyed it. I will definitely be making this again. It is filling and hearty. Perfect for a cold winter meal.
    Thank you :)

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    1. So glad you enjoyed it! It's definitely hearty and filling. The leftovers will be just as wonderful!

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  53. I enjoy your recipes. Need to try this one. Who is the artist of that beautiful image of a goddess with her arms full of fruit? -- Cara O'Sullivan

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    1. Thank you! The artists name is Holly Sierra and the title of this piece is, ‘The Harvest Goddess’. You can find this piece and more of her work on Etsy http://www.etsy.com/listing/91905454/the-harvest-goddess-mistress-of-mabon

      Hope you enjoy the loaf! Cheers :)

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  54. Hi there
    I am just trying this recipe right now (it's now in the oven) for my christmas eve dinner! I'm really excited about this and I hope I suceeded it! thanks for your recipe :) and merry christmas!

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    1. Happy Holidays to you! I hope this turned out better than expected! Cheers :)

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  55. I just made this, and it came out AMAZING !!! My mom even liked it :D

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  56. I made this last night. I used italian seasoning instead of cumin and chipotle pepper, and I used pasta sauce instead of making the glaze. This recipe is a keeper! Even my meat-loving hubby who is trying veganism enjoyed it.

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    1. Sounds delicious! I will definitely give your version a try! Cheers :)

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  57. First vegan meal i ever cooked and it turned out amazing! Thanks for the recipe!

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    1. Wonderful! I'm honored that this recipe was part of a first for you. Hope you have many more! Cheers :)

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  58. Had this tonight, both my husband (a carnivore) and I loved it. We like spicy food so we added a little pepper flakes to the mix and then added a little Sriracha to the sauce. We've made several of your recipes now and love how easy, simple and diverse they all are. Keep it up!

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  59. Could uncooked (soaked) lentils be used for this recipe?

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    1. Hi There, I would think that cooked lentils would be best. Uncooked, soaked lentils will still be ab bit hard and chewy. Of course there is no reason to not experiment if you like and see how it goes but I wouldn't expect too much. If your up for a trial and error, go for it otherwise I would hightly suggest cooking the lentils as called for. If you decide to give it a shot, I would love to know how it went for you! Cheers :)

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    2. I soaked the lentils then I chopped them in blender and followed the rest of your recipe. It was great . I gave it to some of my coworkers they enjoyed it and wants to know when I'm making it again. next time I'm going to try your recipe. Thanks

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  60. I am in the process of going vegan and this was my first lentil loaf. My husband has been quite nervous with all of my experiments in the kitchen but did not hesitate to devour this and then get another helping. Thank you for the recipe! It was great!

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    1. I'm so very happy to hear that! Makes my day... Cheers :)

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  61. I made the recipe tonight and it is honestly the best meatless loaf I have ever made! Because my family doesn't like Pepper I substitute with dried tomatoes, and even my picky eater son finished his plate in no time. Thank you! :)

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    1. Thank you! I love your substitutions...sun-dried tomatoes are delicious. So glad everyone liked it! :)

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  62. Yum! I can't wait to make this! I have just finished a 30 day reboot and am looking forward to trying new meals. I am going to make these in a muffin tin..so they are little individual ones. My kids will love these too.!

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  63. I'm vegetarian (trying to give up the cheese), my husband is not. This is the perfect recipe for dining together - he has fish and vegetables and I get to enjoy this delicious loaf! Thanks for sharing.

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  64. This was delicious! I was looking for something with mushrooms in it (I'm not the biggest fan of lentils) but couldn't find anything that met my standards. This fit the bill, minus the mushrooms, so I reduced the lentils by 1/4 of a cup and added 8 ounces of diced mushrooms. I kept everything else exactly the same. I was really happy with the results, thank you!

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    1. Wonderful! I bet the mushrooms are really great in this. I may have to give that a try myself. Thanks for the inspiration and stopping to share. Cheers :)

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  65. We had this for dinner last night. It's my second time making it because it was a serious hit the first time. I have to tell you I tried a few other "loaf" recipes that were miserable failures, but this is truly the perfect recipe. VERY tasty, very filling and good for you. Oh and to address the previous poster, I just sprayed canola oil in my loaf pan and skipped the parchment paper. It worked just fine.

    Thanks for the recipe, it's a new family favorite.

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    1. Glad this has worked so well for you and your family! It makes for great leftovers too! :)

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    2. Agreed with Beth! Making again tonight. This is a loaf I'm not afraid to share with omnis! I also just spray olive oil in my pan. As a vegan, you are already saving the planet from much negativity, so if parchment paper works for you.. Go for it! :) xoxo

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  66. I used my Mister Misto and veggie oil spray (I'm almost finished with the bottle and WON'T be buying anymore after it's gone!) to spray the pan and it worked great! I loved this recipe! I didn't add the salt or spices but did use about 2 tbsp of vegan Worcestershire and a few splashes of tamari sauce and it was EPIC! It almost didn't make it to be cooked because I get nibbling little spoonfuls as I was putting it into the pan to cook. LOL Next time I'm going to make a double batch and make it in a muffin tin so that I can pull out a few at a time. I'm single and it will take me at least three or four days to get through the one. Thank you SO much for taking the time to create this recipe. I paired it with cinnamon glazed carrots and garlicy mashedcaulitaters and it was JUST the dinner I needed!! Oh, and I had a bottle of Chipotle Glaze that I used in lieu of the sauce you had. I was feeling lazy after all my cooking and working that day and didn't have much ketchup so I improvised. It was epic! I hope it's okay that I mentioned your recipe on my blog and then linked back? I am new to blogging and don't know the etiquette yet.

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    1. Your substitutes sound delicious! I'm loving the chipotle glaze idea....will have to look for that or make one up myself...delicious! Thank you for adding this to your site, it's perfectly fine with me and you did it just right. Cheers :)

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  67. It would be helpful if you included nutritional information in your recipes.

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    1. I'm sorry but I don't do the nutritional values as I don't follow them myself, and it's an extra step that's time consuming. Maybe in the future I'll add that but until then you can find out by taking a look at the following link. It's a post from the Kitchn with 3 nutritional data sources for you to calculate any recipe finding calories, carbs, fat, etc.... Hope that helps :)

      http://www.thekitchn.com/how-can-home-cooks-calculate-n-91782

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  68. I love spice/spicy, so I doubled the chipotle - I LOVE this. With a little lemon tahini, it helps brighten the spice, and I'm obsessed. I just recently discovered your blog, and have tried 3 recipes so far. All delicious! Even my boyfriend (who makes a grand show of distrusting all things "healthy") enjoys your food. Thank you :)

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    1. The extra spice sounds wonderful! I love your idea of lemon tahini to help brighten it up...yum. Thank you so much, I'm so glad you're both enjoying the recipes here. Cheers :)

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  69. Do you think nuts would work in this? I love having a crunch in foods and the recipe sounds fab and really don't want to ruin it!

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    1. Yes, nuts would be a great addition! Anywhere from 1/4 to 1/2 cup should be perfect. Enjoy :)

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  70. I enjoyed this!! Next time will combine some of the ketchup and maple syrup with the lentil mix for a little taste of sweetness throughout.

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  71. Made it. Loved it. Made it again. Now know the recipe off my heart so it's going in my mental diary to make again and again. Absolutely lovely!!

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    1. I love a success story! Makes my day, glad you loved it. Cheers :)

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  72. Hi there! I made your recipe recently and loved it!! This is only my second attempt at lentil loaf, but yours is at the top of my go-to list! I made just a couple of minor modifications and posted my result on my blog here: Glazed Vegan Lentil Loaf, including a couple of pictures of my end result with a link back to you. Thank you so much for sharing your recipe here. I still have a couple of lentil "muffins" in the freezer to pull out for a quick dinner this week.

    Linds
    sugar is smoking

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  73. Thank you for this delicious recipe, Julie! This is my first lentil loaf and the flavor is wonderful. I added a large bunch of kale to the sauté, as well as fresh parsley and smoked paprika. Like others, sautéing in coconut oil works very well. I did have difficulty getting the loaf to set, but I'm confident it's because I substituted the oats and oat flour for some cooked steel cut oats I had leftover in the fridge. I should have at least used garbanzo bean flour in place of the oat flour, I didn't think it through enough. The flavor of this loaf is wonderful and my husband and two girls loved it, even with its less than perfect texture. I'm excited to try some of your other recipes now that I've been introduced to your site through this recipe. Thank you!

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  74. My wife always said she would never eat meat loaf. I just showed her your Lentil Loaf recipe and she said when could you cook it? Someone else asked about using red lentils. When I tried cooking red lentils mixed with regular greenish lentil, the red ones fell apart when the green ones were done. Thanks for the great recipes!

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  75. I made a different one with br rice and lentils, was good but like your addition of flax meal and a few others. I can see this is a dish (lentil loaf) that can be tweeked many ways...Making one made me search for others - Thx

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  76. what can be substituted for the oats??? i cannot tolerate even GF oats ! thanks

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    1. I would suggest using cooked rice or quinoa as a sub for the oats. Would love to know how it goes. Best of luck!

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  77. Amazing recipe!! I substituted the flour and oats for quinoa flakes and ended up cooking them in muffin tins as a discovered I didnt have a loaf tray. Ended up being a good mistake as they were in nice little portions. I would use cupcake paper next time because it was a bit tricky getting them out of the muffin tin

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