When I was a student my lovely housemate Anna made a lentil loaf that was off the scale delicious. It was made with marmite and red lentils and so tasty but it was even better when it was cold the next day and I couldn’t stop slicing off pieces. I have decided to recreate it here but as a vegan lentil loaf. Packed full of healthy tastiness. This really is one of my favourite treats. It’s perfect as the main star of dinner but it works just as well as a picnic loaf to have with coleslaw and salad cold (my favourite way to eat it). It really is such a great meal and if you’re dining with kids they will love it too.
Read more:
Toulouse sausage and lentil stew
Table of Contents
The best vegan lentil loaf – Ingredients
This recipe is based on using a 2lb loaf tin.
- 350g red lentils
- 2.5 tbsp marmite
- 2 tbsp nutritional yeast
- 150g vegan cheese
- 1 large onion (finely chopped)
- 100g self raising flour
- 1 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp dried garlic
- pinch salt
- 1 tsp vegan butter
What to do
Rise the lentils then put them into a large saucepan. Cover with water, bring to the boil and then turn the heat down to a simmer.
Add the marmite and olive oil and stir through.
Leave to simmer for around 20 minutes (or until the water has been absorbed).
You need to be sure the lentils are cooked through. T
hey should be hard but soft (add more water to continue cooking if they’re not turning in to a soft paste).
While the lentils are cooking preheat the oven to 180˚C (350˚F) and grease and line a loaf tin.
Once the lentils have turned into a soft mix add the chopped onion, ‘cheese’, rosemary, garlic, salt, flour and nutritional yeast. Stir through thoroughly to make sure all the ingredients are well mixed.
Fill the loaf tin with the mixture. Bang the tin on a surface a couple of times to make sure the mixture has properly filled the load tin and has a level top.
Cook in the over for 30 minutes.
Serve with potatoes and seasonal veggies for a delicious meal at any time of the year or leave in the fridge for up to three days and have as a packed lunch or part of a weekend picnic.
I hope you’ve enjoyed our recipe which is such a blast from the past for me and one I intend to have regularly now. Don’t forget to check out all of our other travel inspired recipes here and find the recipe card below.
Ingredients
Equipment
Method
- Rise the lentils then put them into a large saucepan, cover with water, bring to the boil and then turn the heat down to a simmer.
- Add the marmite and olive oil and stir through. Leave to simmer for around 20 minutes (or until the water has been absorbed). You need to be sure the lentils are cooked through, they should be hard but soft (add more water to continue cooking if they're not turning in to a soft paste).
- While the lentils are cooking preheat the oven to 180˚C (350˚F) and grease and line a loaf tin.
- Once the lentils have turned into a soft mix add the chopped onion, 'cheese', rosemary, garlic, salt, flour and nutritional yeast. Stir through thoroughly to make sure all the ingredients are well mixed.
- Fill the loaf tin with the mixture. Bang the tin on a surface a couple of times to make sure the mixture has properly filled the load tin and has a level top.
- Cook in the over for 30 minutes.
