Vegan Lentil Walnut Loaf
This recipe is great way to incorporate plant-based protein into your diet. Serve with a vegetable of choice to complete this meal.
Print Recipe
Serves8 (1 slice each )
SWAP ScoreWhat's this?
Ingredients
- 1 cup lentils dried
- 3 cups low-sodium vegetable broth
- 3/4 cup chopped walnuts or chopped pecans (optional)
- 2 tablespoons olive oil
- 1 large onion yellow or white, diced
- 1 stalk celery diced
- 1 large carrot shredded
- 2 teaspoons garlic minced (or 1 large clove)
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup breadcrumbs
- 4 tablespoons ketchup
Directions
- Preheat your oven to 350 degrees.
- Simmer the lentils in broth for about 25 minutes or until the lentils are tender and have absorbed all the broth.
- Place walnuts (if using) on a cookie sheet and toast for six to seven minutes. Set aside and allow to cool.
- In a pan, heat olive oil over medium high heat. Saute the onion and celery for about six minutes, or until tender, not caramelized (no brown bits). Add the garlic and carrot and cook for about another four minutes.
- Add the oregano, salt and pepper and then take the mixture off the stove and transfer to a large bowl. Add walnuts.
- Add the breadcrumbs and cooked lentils and stir gently to combine.
- Press mixture into a greased loaf pan and spread ketchup on top.
- Bake for 40 minutes, cool for 5 minutes, slice and serve.
Nutrition Facts
Vegan Lentil Walnut Loaf
Amount Per Serving
Calories 211
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 501mg
21%
Potassium 293mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 5g
Protein 6g
12%
Vitamin A
77%
Vitamin C
6%
Vitamin D0%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe