Description
- Vegan Thanksgiving recipes made easy hearty mains, comforting sides, and sweet dairy-free desserts all made with real ingredients.
Ingredients
Scale
- 2 cups cooked lentils
- 1 cup chopped mushrooms
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup oats
- 1/2 cup chopped walnuts
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions, garlic, and mushrooms in olive oil until soft.
- Add lentils, tomato paste, oats, walnuts, and thyme. Mix well.
- Season with salt and pepper.
- Pack mixture into a parchment-lined loaf pan.
- Bake for 35–40 minutes until firm.
- Let cool slightly before slicing. Serve with vegan gravy.
Notes
- Serve with cranberry relish and roasted carrots for a balanced plate.
- Lentil loaf can be made one day in advance and stored in fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg