This hearty loaf of lentils and vegetables is pure deliciousness!
Although in my meatless journey I never craved things like steaks or meatballs, I can hardly resist the juicy look of what’s pictured above! I do hear about people missing the mere texture of meat, the way it looks, the way it cuts, etc. so this recipe definitely delivers in terms of resembling a big, fat moisty steak.
Yet, it’s filled with veggie goodness and the fact that it is cruelty-free!
I absolutely love discovering alternative ways to using ingredients like lentils, for example, because sometimes it does get a bit boring to only have them in stews. I still believe in the awesomeness of simple food, yet it never hurts to prepare something a bit more special like this veggie loaf!
Speckled with colorful bits of bell peppers, it’s as savory as it is satisfying. Served with a side of plenty of roasted vegetables, it’s the perfect dinner for any gathering.
Add lentils, onion, garlic and broth to a stock pot, bring to a boil, reduce heat, cover and simmer for 15 minutes.
Preheat the oven to 425°F. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the flax egg and fresh herbs in a large bowl. Add the lentils, breadcrumb, vegan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9×5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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