Lentil loaf has been our first choice Sunday roast ever since Mr TS and I got together. My version of Sarah Brown’s Cheese and Lentil Loaf was our children’s favourite roast when they were little and I always served it alongside the nut roast on our Christmas table. It is the recipe they most wanted me to veganise and I’ve been working on it, testing it and adapting it, for the last few months. Now it is ready to share with you! I need a drumroll, maybe a big ribbon to cut, certainly a fanfare…Ladies and Gentlemen, I present for your delectation, Thinly Spread’s Glorious and Delicious Vegan Lentil Loaf!
Vegan Lentil Loaf
This loaf ticks all my savoury vegan roast boxes, it…
- is easy to slice, moist and textured and packed full of flavour
- tastes great hot, cold and at room temperature
- can be frozen cooked or uncooked
- is just as at home on the Christmas dinner table as it is in the garden for a summer supper
- makes a wonderful addition to picnic hampers and packed lunch boxes
- brings a happy smile to my children’s faces – traditional family food at its very best!
Lentil roast is an all year round staple for the vegan table. I serve ours up with roast potatoes, gravy and seasonal vegetables in autumn and winter and with buttery new potatoes in spring. Slice it up and pop it into a picnic hamper with potato salad, tomatoes and lashings of ginger beer or chuck it on a plate with oven chips and gravy! It really doesn’t mind if you pair it with carefully crafted side dishes or a tin of baked beans – whatever you fancy it will rise to the occasion. Maybe not custard though 😉
I’m writing this post in mid November so, naturally, my thoughts are turning a bit twinkly. If you’re a regular reader you’ll know I do love a decorated roast – check out my Cashew Nut Roast Christmas Tree and my Chestnut Roast Wreath for two examples! I will be sharing this year’s Christmas roast in three weeks time to kick off the holiday season with a bang but, in the meantime, I couldn’t resist topping this lovely loaf with a Christmas tree!
I love pepping food up with a bit of simple decoration, it doesn’t take much effort and it lifts a meal from ‘ordinary’ to ‘special’. A sprig of rosemary from the garden and some cranberries from the freezer and my roast was looking mighty fine! In spring I might top it with the brightly coloured leaves of the season’s first chard or some frothy fennel leaves. Summer could see it sitting in a nest of crisp salad leaves and topped with a tumble of nasturtium flowers while autumn cries out for a medley of mushrooms.
What To Do With Left Over Lentil Loaf
I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it…
- Spread in a sandwich with pickles, chutney or salad.
- As the filling for some hot vegan sausage rolls.
- Reheated and served with a good vegan curry as a substantial dry dal.
- With a selection of salads and some vegan mayonnaise.
Looking For More Lentil Recipes? Try:
- Green Lentil Burgers with Sweet Pepper Sauce (that pepper sauce goes really well with lentil loaf too!)
- Braised Lentils with Vegan Sausages, Tomatoes and Green peppers.
- Pumpkin Curry with Coconut and Cinnamon.
- Butternut Squash and Red Lentil soup.
- Lentil Meatballs with Fresh Tomato Sauce.
Vegan Lentil Loaf
- 2lb (900g) loaf tin
- Non stick baking parchment
- 1 tsp vegan butter for greasing
- 350 g red lentils rinsed
- 1 litre water
- 2 generous tbsp Marmite
- 1 tbsp olive oil
- 1 tbsp mixed herbs
- 1 large onion peeled and chopped
- 2 slices wholemeal bread crumbed
- 2 tbsp nutritional yeast
- salt and pepper to taste
- Preheat oven to 180C/350F
- Grease and line a 2lb loaf tin
- Put lentils and water into a large saucepan, bring to the boil, reduce to a simmer.
- Add Marmite and olive oil and stir.
- Cook the lentil mixture for 15 - 20 minutes or until all the water has been absorbed and the lentils are soft and creamy. You may need to add extra water if they get dry too quickly. You should be left with a stiff lentil puree.
- Add the mixed herbs, onion, breadcrumbs and nutritional yeast and stir vigorously to combine
- Add salt and pepper to taste.
- Spoon the mixture into the prepared tin and level.
- Roast in the preheated oven for 30 minutes or until the top is crisp and browned.
- Leave to cool in the tin for 10 minutes until turning out and serving.