Name: 45 Vegan Thanksgiving Recipes Karissa S Vegan Kitchen
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: 1 cup dried green or brown lentils; 1 cup vegetable broth; 1 onion, finely chopped; 2 cloves garlic, minced; 1 carrot, grated; 1 celery stalk, finely chopped; 1 bell pepper, finely chopped; 1 cup rolled oats; 1/2 cup tomato sauce; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for cooking

Instructions

Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper.
Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils with the vegetable broth. Bring to a boil, then reduce the heat to low and let simmer for about 20-25 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add in the grated carrot, chopped celery, and bell pepper to the skillet. Cook for an additional 5-6 minutes, stirring occasionally until the vegetables have softened.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, tomato sauce, soy sauce, balsamic vinegar, thyme, oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly to ensure it holds together during baking.
Bake the lentil loaf in the preheated oven for 45-50 minutes or until the top is golden brown and slightly crisp.
Allow the loaf to cool slightly before slicing and serving. Garnish with fresh herbs, a drizzle of gravy, or your favorite savory sauce.

Ingredients

Instructions

Nutrition Facts

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