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Lentil Chickpea Veggie Loaf
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Lentil Chickpea Veggie Loaf

Packed with legumes, veggies, and herbs, and topped with a sticky balsamic-maple glaze, this Lentil Chickpea Loaf is a delicious, nutrient-rich alternative to traditional meatloaf.
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • 1/2 cup lentils
  • 1 15-oz can chickpeas
  • 2 tbsp olive oil
  • 1/2 medium onion
  • 4 cloves garlic
  • 2 celery ribs
  • 1/3 cup carrots chopped
  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 1/2 cup oats
  • 2 tbsp nutritional yeast
  • 1/2 tbsp garlic powder
  • 1/2 tbsp cumin
  • 1/2 tbsp Italian seasoning
  • salt
  • pepper

Balsamic Maple Glaze

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

Instructions

  • Preheat oven to 350° F.
  • Add the lentils to a small pot with enough water to cover them. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, until tender. Drain and set aside.
  • Heat olive oil in a medium pan and sauté the onions for 3-4 minutes.
  • Add the garlic and cook for another 2-3 minutes.
  • Stir in the celery and carrots and cook for 4-5 minutes, until softened.
  • In a large bowl, add the chickpeas and cooked lentils. Mash with a fork or potato masher until mostly broken down.
  • Add the sautéed vegetables to the bowl and mix to combine. Then stir in the oats, nutritional yeast, and seasonings.
  • Transfer the mixture to a lined loaf pan and press it in firmly.
  • In a separate bowl, whisk together all the glaze ingredients.
  • Spread the glaze evenly over the top of the loaf.
  • Bake for 45 minutes, then let it cool slightly before slicing.