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Brown Rice and Lentil Loaf

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
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
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.