meaty vegan lentil loaf

This hearty and delicious lentil loaf is perfect to serve at any special or holiday dinner, paired with mashed potatoes and green beans. The thick, sliceable texture is achieved by combining lentils, chickpeas, and bread crumbs in a food processor along with sautéed vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400°F and line an 8½ x 4½-inch loaf pan with parchment paper. 2. Combine the onion, red bell pepper, carrot, and mushrooms with 1 tablespoon of water in a skillet and cook over medium heat until softened, 6 to 8 minutes. 3. Mix the ketchup and balsamic vinegar in a small bowl. Half of this will be used in the batter, and the other half on top of the loaf. 4. Combine the chickpeas and green lentils in a food processor and process until a chunky paste forms. Transfer to a bowl and mix in the cooked vegetables, panko bread crumbs, parsley, tamari, garlic powder, paprika, and 3 tablespoons of the ketchup mixture. 5. Transfer to the prepared loaf pan and flatten the top of the mixture. Spread on the remaining ketchup-vinegar mixture with the back of a spoon. Bake for 45 minutes, or until firm and cooked through. Remove from the oven and allow to cool for at least 15 minutes before cutting.