Red Lentil Loaf

This vegan lentil loaf holds together beautifully thanks to the combination of cooked red lentils, rolled oats, and brown rice. Red lentils break down into a soft mash when cooked, which acts as the binding paste that keeps everything in one piece when sliced.

Grated carrots, scallions, garlic, and sage give the loaf savory depth, while soy sauce adds umami that makes this taste satisfying rather than like health food. The egg replacer whisked with water provides extra structure without any animal products.

The red pepper sauce is what takes this from good to genuinely crave-worthy. Blended red bell pepper, soy milk, cashew butter, Dijon mustard, and a pinch of cayenne create a creamy, tangy sauce thickened with arrowroot that pours like gravy.

Kitchen Tips

• Cook the red lentils until they’re completely soft and mushy. Firm lentils won’t bind the loaf and it’ll crumble when you slice it.
• Oiling the pan and coating with oats prevents sticking and gives the outside a slightly nutty crust.
• Let the loaf rest 5 to 10 minutes before slicing. Cutting too soon means it falls apart on the plate.
• A pressure cooker cuts lentil cooking time from 45 minutes to under 10.

Variations

• Mushroom version: Add finely diced sauteed mushrooms for a meatier flavor and texture.
• Gluten-free: Use certified gluten-free oats and tamari instead of soy sauce.