Description
A hearty and nutritious vegan lentil roast that’s perfect for a main dish.
Ingredients
Scale
- 2 cups cooked lentils
- 1 cup rolled oats
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mash the cooked lentils slightly with a fork.
- Add oats, onion, garlic, carrot, tomato paste, thyme, smoked paprika, soy sauce, olive oil, salt, and pepper. Mix well.
- Grease a loaf pan and press the mixture into it firmly.
- Bake for 40-45 minutes until the top is golden and firm.
- Let it cool for 10 minutes before slicing. Serve warm.
Notes
- You can add nuts or seeds for extra crunch.
- Leftovers keep well in the fridge for up to 3 days.
- Freezes well for up to a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg