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Vegan Maple Glazed Lentil Loaf

A hearty and savory lentil loaf topped with a sweet-tangy maple glaze, perfect for family dinners, potlucks, or holiday meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 308
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon olive oil Can be substituted with another mild cooking oil.
  • 1 small onion, diced
  • 8 ounces mushrooms, chopped small Cook until they release their liquid.
  • 1 medium carrot, peeled and diced small
Lentil Loaf Mixture
  • 1 1/2 cups raw walnuts Can be substituted with pecans or sunflower seeds.
  • 2 cups cooked green or brown lentils (about two drained cans) Avoid using red lentils for best texture.
  • 2 tablespoons ground flaxseeds Can substitute with ground chia seeds.
  • 2 tablespoons ketchup
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 teaspoon salt, or more to taste
  • 1 teaspoon dried thyme Can substitute with dried sage or Italian seasoning.
  • 1/2 to 3/4 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
Glaze Topping
  • 1/2 cup ketchup
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vegan Worcestershire sauce

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a standard loaf pan with parchment paper.
  2. Warm the olive oil in a large pan over medium heat. Add the onion, mushrooms, and carrot, then cook for about 5 minutes, stirring often.
Mixing
  1. Add the walnuts to a food processor and pulse a few times until they break into small pieces. Do not grind them into a powder. Add the cooked lentils, then pulse a few more times until the mixture is combined but still textured.
  2. Transfer the walnut and lentil mixture to a large bowl. Add the cooked vegetables, ground flaxseeds, ketchup, vegan Worcestershire sauce, salt, and thyme, then mix well.
  3. Stir in 1/2 cup breadcrumbs. If the mixture feels wet, add some or all of the remaining 1/4 cup. If it feels crumbly, mix in a few tablespoons of water.
Baking
  1. Press the mixture firmly and evenly into the prepared loaf pan. Cover the pan with foil and bake for 30 minutes.
  2. Meanwhile, stir together the ketchup, maple syrup, and vegan Worcestershire sauce for the topping.
  3. Remove the foil and spread the glaze evenly over the loaf. Bake uncovered for 10 minutes more.
Cooling
  1. Remove the loaf from the oven and let it cool for 15 to 20 minutes before slicing.

Notes

Store leftovers in the refrigerator for 4 to 5 days. Can freeze for up to 3 months. Thaw overnight before reheating.