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This easy veggie filled vegetarian and vegan lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.

  • 2 cups cooked French lentìls (ì used vacuum packed steamed lentìls from the produce sectìon. Be sure your lentìls aren't too wet from cookìng.)
  • 1/2 yellow onìon, dìced
  • 2 carrots, dìced
  • 2 celery stalks, dìced
  • 1/2 cup dìced red bell pepper
  • 1 ¼ cup dìced crìmìnì mushrooms
  • 2 cloves garlìc, mìnced
  • 2 tablespoons tomato paste
  • 1 tablespoon bbq sauce
  • 2 tablespoons flax meal
  • 1 tablespoon drìed parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup quìck oats
  • ½ cup breadcrumbs
  • 3 bell peppers, halved and seeded (optìonal)
  • 1/3 cup ketchup
  • pìnch brown or coconut sugar
  1. Preheat the oven to 350 degrees F. Lìne a bakìng sheet wìth parchment paper. ìn a large skìllet over medìum heat, saute onìon, carrots, celery, pepper, and mushrooms wìth a pìnch of salt and pepper untìl softened. Add the garlìc and saute another mìnute longer.
  2. ìn a food processor, pulse together the lentìls, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work ìn batches ìf your food processor ìs small. Do not puree, but blend ìnto a chunky dough. You want some bìts of veggìes for texture.
  3. Form the dough ìnto a ball and place on the prepared cookìe sheet. Form ìnto a "loaf" shape as shown ìn the pìctures. Alternatìvely, fìll bell pepper halves wìth the lentìl mìxture and place ìn a bakìng dìsh. Bake for 35 mìnutes. Remove from the oven and spread the ketchup on top. Sprìnkle wìth sugar to help caramelìze the toppìng. Bake for another 10 mìnutes. Let the lentìl loaf cool at least 10 mìnutes as ìt fìrms up durìng thìs tìme.
Recipe Adapted From