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Vegan Lentil Loaf with BBQ Glaze

Vegan Lentil Loaf with BBQ Glaze

What do you do when you are suddenly awaken by a text from your Mother-in-Law two nights before Thanksgiving stressed that there will not be enough food and asking if you "want" to (will) bring a vegan dish to share?  Easy...Lentil Loaf!  Granted it had been awhile since I had made the Lentil Loaf because our 1942 Wedgewood oven was broken but I totally forgot how easy it was!  Simply prep and pop it in the oven.  This is another recipe that can be frozen too and enjoyed at a later date.  We have taken it on camping trips and now Thanksgiving dinner.  It is so filling and packed with protein.  Great training recovery meal too! Many non-vegan friends and family have tried and love it even more than a regular meat loaf.  If you want something your non-vegan friends and family will enjoy...This is it!

 

Vegan Lentil Loaf

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Ingredients:

  • 1 Cup Dried Lentils
  • 2 Tablespoon Coconut or Olive Oil
  • 1 Small Onion, minced
  • 1 Large Carron, minced
  • 1 Celery Stalk, minced
  • 1 Large Zucchini, minced 
  • 1 Small Red Bell Pepper, minced
  • 3-5 Cloves of Garlic, minced
  • 2 Tablespoons Hemp Seed
  • 1/2 teaspoon Cumin
  • 1 teaspoon dried Thyme
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Sea Salt (add additional to taste)
  • 1 teaspoon Black Pepper (add additional to taste)
  • 1/2 Cup of Oat Flour (I just ground rolled oats in food processor)
  • 3/4 Cup of Rolled Oats
  • 3 Tablespoons Flax meal mixed with 1/3 cup water (mix separate and let set)
  • BBQ Sauce Glaze: Combine 1-6oz can Tomato Paste, 1/2 cup water, 4 tablespoons Bragg's Liquid Aminos, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Agave, 1/2 teaspoon black pepper, 1/2 teaspoon Garlic Powder

Instructions:

  1. Prepare ingredients as indicated
  2. Cook Lentils until tender, drain and puree 3/4 of cooked lentils
  3. Preheat oven to 350 degrees and line loaf pan with parchment paper for easy removal
  4. Heat skillet, add oil and saute onion, carrot, celery, zucchini, red bell pepper, and garlic until tender
  5. Mix in herbs, spices and hemp seen.  Remove from heat
  6. In large bowl combine lentils, pureed lentils, vegetable mixture, oat flour, rolled oats, and flax mixture.  Taste for seasoning.  Add salt/pepper if needed
  7. Transfer mixture to loaf pan and spread out to create a flat surface
  8. Top with BBQ sauce and bake for 45 minutes
  9. Let pan cool slightly before removing, slicing and serving.
  10. Enjoy...Makes 1 loaf about 8 slices

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    Meet Team VPA member Renee @runtrails_eatplants . It is her second year on the team and she has been helping out behind the scenes on our IG @team_vpa and our FB pages"Life is too short to stay inside your comfort zone, reach for the sky. I’m Renee and I am an ultrarunner living outside Atlanta, Georgia. 14 years ago, I went plant based for my health and I never looked back. After a bad foot injury, I discovered I loved lifting as much as I love running the trails. So, at the age of 50 I added lifting heavy to my training plan. I am passionate about spreading the message that age is no limit and you can not only thrive on a plant-based diet, you can help end animal cruelty and have a positive impact on the environment too. So, get out there and go for it!"

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    Meet Team VPA athlete Shari. We are glad she joined us Meet“Hi team, this is my first year with Team VPA. I'm overjoyed to have found this team. I adore the mission statement because it reflects my beliefs too. I'm 48 years young, a small business owner, yogi, group fitness instructor, and outdoor enthusiast. My primary sport is Triathlon, but running will always be my first love with more than 6 marathons under my belt. Vegan for over 15 yrs. Before that vegetarian for 3 years. My biggest vegan athlete accomplishment was completing my first Ironman last year after many years doing Triathlons. This year I'm looking forward to enjoying long cycling tours in Europe! Follow my adventures on IG @sparks_vegan”

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    I have been vegan for 3 years now. I'm vegan for the animals! I'm so happy to have joined the team and to wear our colors in my country.

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