Famous Lentil Loaf Vegan Recipe References. Add the onion, carrot, celery and bell pepper. Remove from the oven, and add the remaining 1/4 cup ketchup to the top of the loaf.
Serve immediately, or leave in the fridge in an airtight container for up to 5 days. Top with pico de gallo, slices of avocado, and pickled vegetables. Cook lentils and sauté onions.
To freeze the lentil loaf: The loaf also may need to cook a little longer, ovens tend to vary. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.
Transfer the lentil loaf mixture to the prepared loaf pan and press with a spoon to get a compact loaf. Line a loaf pan with parchment paper (this will make it soooooo much easier to remove and slice the loaf later). Incorporate the cooked onion and garlic and all the remaining ingredients of the vegan lentil loaf.
Line with parchment paper, leaving a paper overhang. Then preheat your oven to 392°f (200°c). Boil lentils in 2 quarts of water for 18 minutes, then drain.
For the glaze step 1: Once the glaze is thick, pour it over the lentil loaf and place it in a preheated oven at 375 degrees f for about 45 to 50 minutes. Once done, take it out of the oven and let the lentil loaf cool down for about 30 minutes.
(i like to use a spray oil on the pan first, so that the parchment paper will stick in place.) in a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Mix well, taste, and adjust the seasonings if necessary. Try adding more crushed crackers or a spoonful of flour.
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