Easy Vegan Lentil Loaf (Gluten-free + Oil-free)
This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, peppers, mushrooms and aubergine. This recipe is super flavourful, gluten-free, oil-free, nut-free, dairy-free and will certainly be a crowdpleaser at holiday parties and gatherings!
Ingredients
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
Instructions
Preheat 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.
Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
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