Sage and Onion Lentil Loaf (vegan)

This vegan Sage and Onion Lentil Loaf is soooo flavourful! This loaf will feed a crowd and it has a great texture too. It is perfect for special meals like Thanksgiving or Christmas, but it is also great any time. This is vegan comfort food with a healthy twist. It takes a little longer to prepare than most of my recipes, but the steps are easy and most of the time the loaf is the bake time. Perfect for lazy Sundays at home when you can cuddle on the sofa while the loaf smells so good baking. The fall and winter flavours of sage, onion and apple will delight.

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Sage and Onion Lentil Loaf (vegan)

Prep Time

40 mins

Cook Time

60 mins

Servings

people

Ingredients

• 1 cup dry lentils green or brown work best
• 1 litre veggie stock
• 1/2 onion chopped finely
• 2 cloves garlic minced
• 1 carrot chopped finely
• 1/3 cup chopped walnuts (optional)
• 2 tbsp oil
• 1/2 tsp garlic powder optional, but will boost flavour
• 1/2 tsp onion powder optional, but will boost flavour
• 2/3 cup bread crumbs can sub oats, ground oats or oat flour for gluten-free
• 1/3 cup applesauce plus one tablespoon
• 2 tbsp ground flax
• 1 tsp poultry seasoning
• 2 tsbp fresh sage minced (or 1/2 tsp rubbed sage)
• 1 tbsp mustard
• 1 tbsp maple syrup

Prep Time 40 mins Cook Time 60 mins Servings people Ingredients 1 cup dry lentils green or brown work best 1 litre veggie stock 1/2 onion chopped finely 2 cloves garlic minced 1 carrot chopped finely 1/3 cup chopped walnuts (optional) 2 tbsp oil 1/2 tsp garlic powder optional, but will boost flavour 1/2 tsp onion powder optional, but will boost flavour 2/3 cup bread crumbs can sub oats, ground oats or oat flour for gluten-free 1/3 cup applesauce plus one tablespoon 2 tbsp ground flax 1 tsp poultry seasoning 2 tsbp fresh sage minced (or 1/2 tsp rubbed sage) 1 tbsp mustard 1 tbsp maple syrup

Instructions

1. Cook lentils in the veggie stock until quite soft (30-40 mins) You may need to add a little water. Drain any excess water before mashing.
2. Heat 1 tsbp of oil in a pan and saute the onion, garlic, carrot and walnuts (if using) for 5 mins until slightly softened
3. Stir ground flax into the 1/3 cup of applesauce. Set aside to gel for 10 mins
4. Mash lentils with a potato masher until about half of the lentils are mashed (you can also use a blender or food processor for this step).
5. Preheat oven to 350F
6. Stir sauteed veggies, 1 tsbp of olive oil, bread crumbs, and spices into the lentil mixture. Add the applesauce and flax mixture. Taste the mixture to adjust
7. Line a loaf pan with baking paper or aluminum foil. Fill the pan with the loaf mixture.
8. Mix the mustard, maple syrup and 1 tbsp of applesauce. Spread over the top of the lentil loaf
9. Bake at 350F for 60 mins. Allow to rest for 15 mins after removing from the oven before slicing

Recipe Notes

You can use water in place of the veggie stock, but then you will need to add 1/2 tsp of salt to the mixture

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