Description
This Lentil Loaf is vegan, gluten-free, and takes minimal prep time to prepare.
Ingredients
Scale
- 2 (15 ounce) cans cooked lentils, drained
- 1/2 cup ground flaxseed meal
- 1/4 cup almond flour
- 1/2 cup ketchup, divided
- 2 T Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees.
- Drain the canned lentils well.
- Place all of the ingredients, except 1/4 cup of the ketchup, in a food processor.
- Lightly process until the ingredients are combined, but not too mushy.
- Line a standard loaf pan with parchment paper that hangs out the sides.
- Press the lentil mixture into the loaf pan and press it down firmly.
- Bake in the preheated oven for 30 minutes. Remove from the oven, and add the remaining 1/4 cup ketchup to the top of the loaf. Place back in the oven and bake another 15 minutes.
- Allow to rest for 5-10 minutes before slicing. Enjoy!
Notes
- If you can’t find or don’t have canned lentils, cook 1 1/4 cup dry lentils to yield 4 cups cooked lentils for this recipe.
- Don’t overprocess the mixture or it will become mushy.
- If you don’t have a food processor, use a potato masher or fork to mash the lentils, and then stir in the rest of the ingredients.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: recipes
- Method: oven
- Cuisine: vegan
Nutrition
- Serving Size: 2 slices
- Calories: 314
- Sugar: 8 grams
- Fat: 10.5 grams
- Saturated Fat: 0.8 grams
- Carbohydrates: 39 grams
- Fiber: 13.9 grams
- Protein: 13.8 grams