Easy Vegan Lentil Loaf

Easy Vegan Lentil Loaf Recipe

By Earth of Maria

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 40 mins


▢ 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


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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