As a vegan, I’m often asked about holiday meals, which can be a let-down for vegans and vegetarians alike. Although the sides are plentiful, it’s hard to shake the feeling that you’re missing out on the main draw!
This is one of my favorite hearty recipes, and makes a perfect meaty substitute during the holiday season. It pairs beautifully with all of the regular fixings like mashed potatoes, gravy and cranberry sauce. There’s no missing out when this recipe is on the table, and it certainly takes much less prep and cooking time than a turkey!
Meatless Lentil Loaf (vegan, gluten-free, soy-free, nut-free)
Prep Time: 15 minutes
Cook Time: 55 Minutes
Calories per serving: approx. 454
- 1½ cups cooked white rice (I use jasmine, but basmati works too)
- 1½ cups cooked lentils
- ½ large yellow or white onion, diced
- 1 can white beans
- 1-2 tbsp oil
- 2 stalks celery, finely sliced
- 2-4 cloves garlic (depending on taste), minced
- 2 tsp Italian seasoning
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/4 cup low or no sodium vegetable broth (you can use water, but broth is more flavorful)
- 1/4 cup BBQ sauce
- 3/4 cup gluten-free breadcrumbs (regular works fine if you're not gluten-free)
- 1/2 tsp black pepper
- 1 tsp paprika
- pinch of cayenne
- **Optional: 1 vegan “beef” bouillon cube (helps to give a “meatier” flavor)
Tomato Sauce Topping Ingredients
- 4 tbsp tomato paste
- 2 tsp vinegar
- 1 tsp mustard
- 6 tbsp vegetable broth or water
- 2 tbsp of sugar (or less depending on taste)
- 1/2 tsp of salt
- Preheat oven to 400F and oil an 8.5x11in pan.
- Drain and rinse the beans and add them to a large mixing bowl along with the rice and lentils. With a potato masher (or fork if you don’t have one) mash all of the ingredients together until they’re combined and there are no whole beans visible.
- Using a mixing spoon or rubber spatula, fold in the nutritional yeast, salt, pepper, paprika, cayenne, vegetable broth, BBQ sauce, breadcrumbs and optional bouillon. Incorporate all ingredients well.
- Heat the oil in a frying pan over medium heat and add the onion and celery. Give it a good mix and let the vegetables cook for about 5 minutes until softened, stirring occasionally.
- Add the Italian seasoning and garlic and let cook for about 3 more minutes. Once finished, combine with the rice/lentils/beans in the mixing bowl and transfer into the loaf pan. Make sure the mixture has filled all crevices of the pan and is evenly distributed. Bake uncovered for 45 minutes.
- While the loaf is cooking, whisk together all of the ingredients for the tomato topping in a small bowl. Once the 45 minutes are up, spread this evenly amongst the top of the loaf and bake for another 10 minutes.
- Allow to cool for 10 minutes before serving, cut into squares of 8 and enjoy!
ABOUT THE AUTHOR: Madison Eubanks is Holistic Wellness Practitioner and a graduate of Southwest Institute of Healing Arts. Nutrition and Urban Farming are not only her areas of expertise, but her passion; she loves educating people on the healing powers of food and how they can allow it to “be thy medicine”. Madison also has certifications as a health and life coach and is a 200-Hour Registered Yoga Teacher. She has been a dedicated vegan for over four years, believing it to be one of the best choices she has ever made: ‘there is no better diet that takes in consideration for human health, the environment and animal welfare’.