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Vegan Lentil Loaf with Greek Flavors

Vegan Lentil Loaf with Greek Flavors

  • Prep

    20 m
  • Cook

    1 h 55 m
  • Ready In

    2 h 30 m
Shelley Schuss

Shelley Schuss

I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  3. Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan.
  4. Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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