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Lentil Chickpea Veggie Loaf
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Lentil Chickpea Veggie Loaf

This hearty Lentil Chickpea Veggie Loaf combines protein-packed legumes, veggies, oats, and savory herbs beneath a sweet and tangy balsamic-maple glaze. It’s an easy vegan main dish that’s perfect for Thanksgiving, holiday dinners, or meal prep!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings 8 slices
Calories 180kcal

Ingredients

  • 1 15-ounce can lentils drained, rinsed, and patted dry
  • 1 15-ounce can chickpeas drained, rinsed, and patted dry
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 tablespoons olive oil
  • 1 cup red onion diced
  • 4 cloves garlic minced
  • 2 celery ribs finely chopped
  • 1/2 cup carrots finely chopped
  • 1/2 cup quick oats
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Balsamic-Maple Glaze

  • 1/4 cup ketchup
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  • Preheat the oven to 350°F. Line a standard 9 × 5-inch loaf pan with parchment paper, leaving enough overhang along the sides to lift out the loaf.
  • Stir together the ground flaxseed and water in a small bowl. Set aside for 5-10 minutes, or until thickened.
  • Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally.
  • Add the garlic and cook for about 30 seconds, until fragrant. Stir in the celery and carrots and cook for another 5-7 minutes, or until tender. Remove from the heat.
  • Place the chickpeas and lentils in a large bowl. Mash them with a potato masher or fork until mostly broken down, leaving a few small pieces for texture.
  • Add the cooked vegetables, thickened flax mixture, quick oats, nutritional yeast, garlic powder, cumin, Italian seasoning, salt, and pepper. Stir thoroughly until the mixture is evenly combined and holds together when pressed.
  • Transfer the mixture to the prepared loaf pan. Press it down very firmly and smooth the top, making sure there are no large gaps.
  • Whisk together the ketchup, soy sauce, balsamic vinegar, and maple syrup in a small bowl. Use a spoon to spread the glaze evenly over the loaf.
  • Bake for 45-50 minutes, or until the loaf is firm around the edges and the glaze has thickened.
  • Let the loaf rest in the pan for at least 20 minutes. Use the parchment overhang to lift it out, then slice carefully with a sharp knife.

Nutrition

Calories: 180kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Fiber: 6g