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Nutrition Facts
Serving Size 1 loaf 1338g Recipe makes 1 loaf) The following items or measurements are not included below: 2 egg substitute
Calories 4333
Calories from Fat 462		(10%)
Amount Per Serving		%DV
	Total Fat 51.4g	79%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 34.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 320mg		13%
Potassium 8254mg		235%
Total Carbohydrate 753.8g		251%
	Dietary Fiber 215.2g	860%
	Sugars 31.4g
Protein 235.1g		470%
how is this calculated?

Vegan Holiday Lentil Loaf

Recipe #48794 | 1 hour | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tish
Dec 15, 2002

If you have a vegan or vegetarian coming over for the holidays or eat this way yourself, this is a great option for the holiday dinner. Great served with a veggie gravy, herbed garlic mashed potatoes and a nice salad

1 loaf (change servings and units)

Ingredients

1 small onion
1 clove garlic
2 stalks celery
2 teaspoons sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix)
1/2 cup chopped walnuts
1/4 cup dry whole wheat breadcrumbs
2 tablespoons vinegar
2 egg substitute
2 tablespoons whole wheat flour
fresh ground black pepper
sea salt

Directions

1
Preheat oven to 350 degrees F.
2
Chop onion and celery finely, and crush the garlic clove.
3
Spray a frying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent.
4
Add the sage.
5
Combine all ingredients in a large bowl and mix well.
6
Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture.
7
Press down.
8
Bake 30 minutes covered, 10 minutes uncovered.
9
Let stand for 5-10 minutes before cutting and serving.

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Featured Reviews for This Recipe

From: Compassionate Chef

On Nov 18, 2009

I made this last night as a test run for Thanksgiving and it was wonderful! The celery, onion, and sage create a subtle flavor that will go perfect with my dressing. I used real eggs because I've heard varied opinions on how well egg substitutes work, and I used 2 cups each of rice and lentils instead of 3 and it still turned out delicious!

0 people found this review helpful

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From: 997962

On Dec 5, 2008

I made this for Thanksgiving with a vegan mushroom gravy---my family did not miss the "turkey" and requested that I make this again and again. I did not have egg substitute---so I used soft tofu instead----other than that I followed the recipe exactly and used quantities listed----I actually made it the day before and waited until Thanksgiving to bake after it returned to room temperature-----great recipe---thank you for sharing.

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From: NoraCarol

On Apr 12, 2007

I can not beleive how good this is. It is my new obsession. My boyfriend does not like lentils and he even liked this. It is a great vegetarian main dish. I did cook my lentils and rice in veggie broth to add flavor and added a little garlic salt.

6 people found this review helpful

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From: veganfeline

On Dec 29, 2005

Great recipe! This is the easiest (and tastiest) lentil loaf I have tried. The walnuts were great, adding a little crunch to every bite. I added 1 shredded carrot and a pinch of celery seed to the original recipe and served it with steamed veggies & vegan gravy.

6 people found this review helpful

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