If you're looking for the ideal dish for your festive dinners, this is it. Look no further! Vegan (therefore vegetarian and fasting) lentil-based loaf. The result is simply awesome! Its texture is a real treat. Crispy on the outside, tender and moist on the inside, and firm enough so that it doesn't come apart, even when sliced.
It's hearty and extremely satisfying and can be cut into twenty slices. So, it's perfect for ten servings.
When I started thinking about the perfect main course for the holidays, I thought of meals that could be placed in the middle of the table and then served to the guests. I wanted to show that we're sharing the food that brings us together. After all, this is the essence of the holidays. Love, coexistence and sharing with our loved ones. So I decided that a vegan loaf would perfectly communicate those values.
I wanted it to be impressive, both whole and when served, hearty, satisfying, and firm enough, without being hard, so that it can be sliced without coming apart. So I ended up choosing this delicious vegan lentil-based loaf. Vegetables make it, not only colorful but also extremely tasty and nutritious. Its texture is perfect and ideal for slicing. Oat flakes balance the moisture of vegetables and lentils. So after baking the loaf, it's fluffy but also firm.
Ιt's a real gem on festive tables! The slightly baked jam on top creates a beautiful crust, and the celery and pomegranate add the finishing touches for a super flavorful as well as a visually perfect result.
Impress your guests, not only with its amazing taste and texture but also with its festive and colorful appearance!
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Awesome vegan loaf from lentils and veggies!
Impressive and colorful vegan loaf from lentils and vegetables. With awesome taste and texture. A gem on your festive table!
4cupsboiled brown lentils (about 1½ cup uncooked) or canned (about 2 cans) divided in half
2bayleaves
1tspground cumin
½tspcurry
Loaf
2cupsoat flakesdivided in half
1large onionfinely chopped
4ribsceleryroughly chopped
3medium white mushroomsroughly chopped
2carrotsroughly chopped
1red bell pepperroughly chopped
½green bell pepperroughly chopped
½yellow bell pepperroughly chopped (if you don't have any, use more red bell pepper)
4clovesgarlicfinely chopped
5sun-dried tomatoesfinely chopped
1tomatograted
3Tbsptomato paste
4Tbspolive oil
½cupwhite wine
½tspcurry
1tspground cumin
1tspsmoked paprikadivided in half
2tspthymedried
salt and pepper
4Tbspforest fruit jamor cranberry or blueberry jam
Serving
¼cuppomegranate seeds(check out here how to easily and quickly deseed a pomegranate)
2Tbspcelery leavesfinely chopped
Instructions
Lentils (if using canned, skip this step)
Bring lentils to a boil (let them slightly overboil) with the bay leaves and spices and then simmer for about 30 minutes.
Loaf
In a large pan, heat the olive oil over medium to high heat and add the curry, cumin, half smoked paprika (½ teaspoon), and onion and sauté for 2 minutes. Then add the mushrooms, carrots, peppers, and celery and sauté for another 5 minutes. Add the garlic and continue to stir for another minute.
Then add the wine and thyme and after one minute add the tomato and tomato paste and stir well. Lower the temperature to medium-low, and when liquids are evaporated (in about 5 minutes) remove the mixture from the pan and set aside in a large bowl.
Preheat oven to 200 °C/392 °F.
In the bowl add half the lentils, half the oats, the sun-dried tomatoes and the rest of the loaf ingredients (don't forget the ½ tsp of smoked paprika), except for the jam, and combine. Put the mixture in the food processor (or blender) and mix slightly. We want the final texture to have pieces of vegetables and not be completely pureed.
Mix the mixture from the food processor (or blender) with the rest of the oats and the rest of the whole lentils.
Get a piece of parchment paper wet and put it in a loaf pan of about 11x30x7cm/9x5x3in. The parchment paper should stick out of the pan a bit so the loaf can be easily lifted once baked. Grease the parchment paper with a little bit of olive oil and add the mixture. Press the mixture down firmly and spread it until flattened (because later you'll flip it and this will be the bottom of the loaf).
Bake for 1 hour and 10 minutes. Wrap around the parchment paper that sticks out of the pan, so it doesn't cover the loaf.
Remove loaf from the oven (but don't turn it off) and, carefully, turn the loaf pan upside down in a baking dish. To achieve this, without the loaf coming apart, cover the loaf pan with the baking dish and holding them together tightly, quickly turn them upside down so the loaf falls into the baking dish.To make sure it won't come apart, once you take it out of the oven, grab the corners of the parchment paper and lift them slowly and simultaneously, making sure it comes out of the pan (if the loaf looks too moist, leave it out of the oven for 15 minutes to firm up a bit). Before flipping it in the baking dish, roll the parchment paper that's sticking out of the baking pan so the loaf doesn't fall on the crumpled paper.Finally, once you put the loaf in the baking dish, carefully remove the parchment paper so that you don't peel off pieces of the loaf (especially at the edges). Then, spread the jam on top of the loaf and bake for another 15 minutes.
When you take it out of the oven, let it cool and firm up for 15 minutes. Then cut into slices of about one and a half centimeters (half an inch) thick. Don't try to make them too thin because even if they don't come apart when sliced, this will probably happen when served, and the bites won't be as satisfying.
Serving
Serve with some pomegranate seeds and finely chopped celery (as shown in the photo). Alternatively, instead of pomegranate, you can have cranberries or blueberries.
Notes
To save time, start by boiling the lentils. That way they'll be ready by the time you wash and cut your vegetables.
If you want ideas for appetizers and desserts, for a full vegan festive menu, check out the following recipes:
He is a columnist, illustrator, photographer, and graphic designer, and All About Vegans' web design, web development, and post production department, all by himself. Finally, he's a fantastic vegan cook! That is, this is how he imagines himself. He writes recipes and cooks great (enough said) and in his free time he eats. Luckily he doesn't have much free time, so he always stays in shape.
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Incredible vegan lentil and vegetable roll! - ALL ABOUT VEGANS - E-shop - Blog - Recipes - Forum ALL ABOUT VEGANS - E-shop - Blog - Recipes - Forum
Awesome vegan loaf with lentils and veggies. Colorful, tasty and with a great consistency. An amazing vegan holiday recipe to impress your guests! :)
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Awesome vegan loaf from lentils and veggies!
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He is a columnist, illustrator, photographer, and graphic designer, and All About Vegans' web design, web development, and post production department, all by himself. Finally, he's a fantastic vegan cook! That is, this is how he imagines himself. He writes recipes and cooks great (enough said) and in his free time he eats. Luckily he doesn't have much free time, so he always stays in shape.
Impressive and colorful vegan loaf from lentils and vegetables. With awesome taste and texture. A gem on your festive table!
Lentils (if using canned, skip this step)
Bring lentils to a boil (let them slightly overboil) with the bay leaves and spices and then simmer for about 30 minutes.
Loaf
In a large pan, heat the olive oil over medium to high heat and add the curry, cumin, half smoked paprika (½ teaspoon), and onion and sauté for 2 minutes. Then add the mushrooms, carrots, peppers, and celery and sauté for another 5 minutes. Add the garlic and continue to stir for another minute.
Then add the wine and thyme and after one minute add the tomato and tomato paste and stir well. Lower the temperature to medium-low, and when liquids are evaporated (in about 5 minutes) remove the mixture from the pan and set aside in a large bowl.
Preheat oven to 200 °C/392 °F.
In the bowl add half the lentils, half the oats, the sun-dried tomatoes and the rest of the loaf ingredients (don't forget the ½ tsp of smoked paprika), except for the jam, and combine. Put the mixture in the food processor (or blender) and mix slightly. We want the final texture to have pieces of vegetables and not be completely pureed.
Mix the mixture from the food processor (or blender) with the rest of the oats and the rest of the whole lentils.
Get a piece of parchment paper wet and put it in a loaf pan of about 11x30x7cm/9x5x3in. The parchment paper should stick out of the pan a bit so the loaf can be easily lifted once baked. Grease the parchment paper with a little bit of olive oil and add the mixture. Press the mixture down firmly and spread it until flattened (because later you'll flip it and this will be the bottom of the loaf).
Bake for 1 hour and 10 minutes. Wrap around the parchment paper that sticks out of the pan, so it doesn't cover the loaf.
Take the roll out of the oven (but do not turn it off) and very carefully, turn the mold upside down on a baking tray. To achieve this without it falling apart, we cover the form with the pan and then, holding them tightly together, we turn them upside down, sharply, so that the roll falls into the pan. To be sure that it will not fall apart, when the take it out of the oven, grab the corners of the parchment paper and lift them slowly and at the same time, so that we are sure that it has come off the form (if the roll looks too wet, leave it out of the oven for 15 minutes to firm up). Before turning it upside down, inside the pan, turn the excess parchment paper outside the mold so that the roll does not fall on the crumpled parchment paper. Finally, after placing the roll in the pan, remove the parchment paper, carefully so that pieces do not come off ( especially on the edge). Then, spread the jam on the top of the roll and put it back in the oven for another 15 minutes.
When you take it out of the oven, let it cool and firm up for 15 minutes. Then cut into slices of about one and a half centimeters (half an inch) thick. Don't try to make them too thin because even if they don't come apart when sliced, this will probably happen when served, and the bites won't be as satisfying.
Serving
Serve with some pomegranate seeds and finely chopped celery (as shown in the photo). Alternatively, instead of pomegranate, you can have cranberries or blueberries.
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