Hearty Vegetarian Lentil Loaf (Holiday Main)
A comforting and hearty vegetarian lentil loaf perfect for your Christmas dinner table. Packed with plant-based protein and festive flavor, it's gluten-free, sliceable, and deeply satisfying. Serve it with mashed potatoes, mushroom gravy, or seasonal vegetables for a stunning holiday main dish. Best part? It can be made ahead and freezes beautifully.
Equipment
- Loaf pan (8x4 or 9x5 inches)
- Mixing bowls (at least 2 sizes)
- Medium skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Parchment paper
- Chef's knife
- Cutting board
- Oven
- Cooling rack (optional)
Ingredients
- 1 cup cooked brown lentils
- 1 cup rolled oats GF certified
- 1/2 onion chopped
- 1/2 cup celery diced
- 2 tbsp tomato paste
- 1 tbsp flaxseed meal
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 cup ketchup
- 1 tbsp maple syrup
Instructions
- Preheat oven to 375°F and line a loaf pan with parchment paper.
- Sauté onion, celery, and thyme in olive oil until soft.
- Mix lentils, sautéed veggies, oats, tomato paste, flax meal, salt, and pepper in a bowl.
- Press into loaf pan. Mix ketchup and maple syrup and spread on top.
- Bake for 45 minutes. Let cool slightly before slicing.
Notes
– Let loaf cool 10–15 minutes before slicing for best texture.
– Add chopped walnuts for crunch, or swap in mushrooms for more umami.
– Freezes well for up to 2 months.