Brown Rice and Lentil Loaf

Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It’s one of those things I miss the comfort of, but I obviously won’t make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce.

A brown rice and lentil loaf worthy of your dinner plate. It's tasty, slightly crispy on the outside, and tender on the inside. YUM! #fruitsohard #vegan #glutenfree #lentilloaf #recipe

Our favorite sides are broccoli, mashed potatoes, and corn on the cob, but the options are endless! Like maybe these Gluten-Free Cornbread Muffins! Yum!! And if you want more dinner recipes, click here to find those on the blog. We’ve got Broccoli Mac and Cheese“Chicken” Noodle Soup, Broccoli Potato Soup, and Quinoa and Veggies, among others. I have more coming up too, so stay tuned! Husband makes some delicious stuff, so I look forward to sharing. 🙂

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Brown Rice and Lentil Loaf
Prep Time
15 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 20 mins
 
A delicious plant-based brown rice and lentil loaf that replaces meatloaf for good. Tons of fiber, nutrients, and flavor in this vegan, gluten-free dinner!
Course: Dinner
Cuisine: Vegan | Gluten-Free
Servings: 6 -10
What you'll need:
  • 2 cups + 2 tbsp water, divided
  • 3/4 cup lentils
  • 3/4 cup brown rice
  • 1 tsp granulated onion
  • 2 tsp chicken seasoning*
  • 1 medium onion, chopped
  • 4 carrots, chopped
  • 5 mushrooms, chopped
  • 4-5 garlic cloves, freshly minced
  • 1 cup rolled oats
  • 1 6-oz. can tomato paste
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
What you'll do:
  1. Add 2 cups water, lentils, rice, granulated onion, and seasoning in a medium saucepan on high heat. Bring to a boil then turn down to simmer. Cook covered for 45 minutes. Then remove from heat and let stand for 10 minutes with lid still on.
  2. Add 2 tablespoons water to a skillet on high heat. Let water heat up and then add onion, carrots, and mushrooms. Cook for about 3 minutes, stirring frequently and adding water as needed. Add the garlic. Cook for 2 minutes until the vegetables have softened, stirring frequently and adding water as needed. Remove from heat.
  3. Preheat oven to 350 degrees F (176 C). Line loaf pan with parchment paper and set aside.
  4. Add oats, tomato paste, and flax eggs to a large mixing bowl. Then add cooked veggies and lentil/rice mix to the bowl and mix well.
  5. Add mixture to loaf pan and spread evenly. Cover with aluminum foil and cook for 45 minutes. Remove foil and cook for another 35 minutes or until top has browned. Remove from oven and let cool 20 minutes.**
Recipe Notes

*Chicken seasoning recipe can be found right here.
**Prep/cook time does not include cool time.
***Inspired by Straight Up Food.

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