Easy Vegan Lentil Vegetable Loaf
This recipe is for a simple but delicious, hearty and protein packed lentil-vegetable loaf! It was perfect as part of a weekday roast dinner- served with some crispy roast potatoes, veggies and gravy. It made about 4 portions, and the half we didn’t eat, kept really well in the fridge for a couple of days and reheated before serving again.
Bar the lentils, I didn’t actually measure accurately (sorry!), I just adjusted ingredients to taste and consistency, but measurements are approximate:
Ingredients
Serves 4
1/2 cup brown lentils
1/2 cup red split lentils
1/4 cup TVP (texture vegetable protein) mince/soya mince– optional
1/3 cup oats
1tbsp concentrated eg stock (I use Vecon concentrated Vegetable Stock)
Vegetable oil
1 x onion
2-3 medium garlic cloves
1 x parsnip*
1 cup frozen mixed vegetables (approx)
3 tbsp tomato puree
1tsp garlic powder
1tsp mixed herbs (or use rosemary)
*You could also use carrot instead of the parsnips and add celery and mushrooms, just make sure that they’re finely chopped 🙂
Method
- Boil the brown lentils in a pan of water
- After about 8 minutes, add the red split lentils, the optional TVP and add more water if necessary
- Add the stock to the mixed boiling lentils
- Once the lentils are really soft, take off the heat, but let sit in the pan (the lentils should get even mushier at this point)
- Pre-heat the oven to 200C
- In a frying pan, fry the onions and garlic in oil, while browning, finely chop the parsnip into very small pieces
- Add the parsnip to the pan and fry
- Add the garlic powder, mixed herbs and tomato puree and continue frying
- Once the parsnip has soften slightly, add the mixed frozen veg (I cut some of the carrots to make them smaller)
- Add the oats to the lentil mix and stir through, the mixture should be quite thick
- Once the fried vegetable mix has been cooked, stir into the lentil-oat pan and combine thoroughly
- Fill the mixture into a lined loaf tin(s) and really pat down the mixture
- Cook for 25-30 minutes in the oven
