Vegan Chickpea and Lentil Loaf

Hearty and homey, this satisfying, high-protein and fiber-rich meatless loaf has a rustic charm that is welcomed as either a nourishing weeknight supper or a holiday dish!

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I know, we’re still in a late-summer/early fall bridge. But, it’s never too early to start thinking about the holidays! It’s been a week, after all, as they all seem to be lately for our aching globe. We could use some cheer. Especially the kind that’s also perfectly every day, year-round.

Baked from a blend of chickpeas, lentils, and vegetables, the cozy comfort has sealed it as one of our “special meal” staples. Bonus, it’s a perfect make-ahead dish, allowing opportunity to ease up on busyness during holiday bustle with a little planning. Reheating after a day or two in the fridge only enhanves the rich, warm flavor and allows the texture to set just right while maintaining tenderness.

Whether you go with nuts, beans, lentils, or a mix, packing plants into a loaf shape is fun. The results can also be easy to poke fun at depending on the bake. Often, it seems like plantbased loaves turn out too dry, misshapen, bland, or just generally unasethetically appealing. When it comes to this mixture, however, I can confidently say after years and years of festive loaves, it’s nearly impossible for this to be too dry. Try not to burn it, of course, but do allow yourself to let it sit covered in foil in a warm oven. The flavors will just meld all the more. Add an extra thin layer of ketchup on top to serve if you like, plus a sprinkling of parsley, and it’s practically pretty and very much inviting.

This recipe may take a little time to prepare overall, but it’s really easy, too. Just a little chopping, light sauteeing, and a blitz in the food processer; mix in a bowl, and slap into a loaf pan lined with parchment. Best of all, this savory dish is an excellent source of plant-based protein and dietary fiber. Including walnuts and vegetables like red pepper, carrot, and onion enhances the flavor, adds to the texture, and boosts the nutritional content as well. It’s both a casual family meal and a crowd-pleaser. Combined, the delicious yields and the process of making offer more time, and more energy for all the other things. Let them be joyful!

Yield: 6-8
Author:
Vegan chickpea and red lentil loaf

Vegan chickpea and red lentil loaf

Homey and cozy enough for a weeknight, special enough for a holiday dish, this hearty lentil and chikpea loaf is packed with delicious goodness.

Ingredients

  • 3 tablespoons flaxseed meal
  • ⅓ cup water
  • 1 tsp oil
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 stalk thinly sliced celery
  • 1 medium carrot, diced
  • ½ cup chopped red bell pepper
  • 2 tbsp chopped parsley
  • 1 tsp ground cumin
  • ½ teaspoon chili powder
  • sea salt and pepper to taste
  • 1 15 oz can chickpeas or 1.5 cups cooked
  • 1.5 cups cooked red lentils (*cook to the point of being mushy/a little overcooked)
  • ⅓ cup chopped walnuts
  • 1 cup coarsely ground oats
  • 1/2 low-sugar ketchup, divided

Instructions

  1. Preheat oven to 425 degrees F.
  2. Mix flaxseed meal and 1/3 cup water to a small bowl and set aside.
  3. Place large pan over medium heat and heat 1 teaspoon oil. Saute onion, garlic, celery, pepper and carrots for 5-7 minutes or until onions are translucent and vegetables are becoming tender. Stir in spices and chopped parsley during last minute of cooking.
  4. Using a blender or food processor, blend the vegetable mixture with chickpeas, flax mixture and only 1/2 of the lentils. Pulse in walnuts and oats (you may have to remove part of the mixture to a bowl first).
  5. Transfer chickpea mixture to a bowl and stir in the remaining lentils and 1/4 cup of the ketchup.
  6. Add mixture to a loaf pan lined with parchment paper, pressing evenly with a spatula. Use a spatula to spread the remaining ketchup in an even layer over the top. Cover with foil and bake for 20 minutes; remove cover and cook 20 further minutes. Let cool slightly before serving.

Notes

This recipe is great for making ahead. Refrigerate up to two days and reheat at 350 F for 30 minutes, covered with foil.

Nutrition Facts

Calories

254

Fat

9 g

Sat. Fat

1 g

Carbs

34 g

Fiber

11 g

Net carbs

24 g

Sugar

3 g

Protein

12 g

Sodium

251 mg

Cholesterol

0 mg
Main DishWendy McMillanComment