Lentil and Sweet Potato Loaf | The Full Helping

Happy Tuesday! It’s a bleak and rainy day here in NYC, but I’m feeling warm cozy just thinking about this lentil and sweet potato loaf. It’s my vegan spin on traditional meatloaf, and it’s so comforting and hearty.

This is not the first lentil loaf I’ve ever made—it’s kind of a ubiquitous vegan dish—but it is the first lentil loaf I’ve been compelled to blog about, because so far it is the most successful. In the past, I’ve had a hard time getting the texture of the loaf just right, without using too many ingredients or having to go through a laborious number of steps.

The texture of this loaf is spot-on, and it’s relatively easy to make, if more time consuming than some of my usual fare. Beyond that, it’s full of nutrition in the form of oats, lentils, and sweet potatoes. This is comfort food at its finest, and it is heavily satiating! A great recipe for when you need something that will stick to the proverbial ribs.

Lentil and Sweet Potato Loaf | The Full Helping

Lentil and Sweet Potato Loaf
Author: 
Recipe type: main dish, entree
Cuisine: vegan, gluten free, soy free, nut free
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 


Ingredients
  • 1 tablespoon olive oil
  • 1 small white or yellow onion, diced
  • 2 medium sized celery stalks, trimmed and diced (about a cup)
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 2¾ cup low sodium vegetable broth or water
  • 1 cup uncooked brown or green lentils
  • 1½ cups grated sweet potato
  • 1 cup rolled oats
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ cup tomato paste
  • For glazing (optional): Ketchup
Instructions
  1. Preheat your oven to 350F. Heat the oil over medium high heat in a large pot. Add the onions, celery and carrot. Cook, stirring frequently, until the onions are soft and clear, about 5-6 minutes. Add the garlic to the pot and cook, stirring constantly, for 2 more minutes.
  2. Add the broth, lentils and sweet potato to the pot. Bring the mixture to a boil and then reduce heat to low. Cover the pot and simmer until lentils are very tender, about 30 minutes.
  3. Stir in the oats and remove the mixture from heat. Add salt, pepper, dried spices, and tomato paste. Mix everything well with your hands. Texture should be very thick, but pliable. If you think it needs to be drier, add some more oats; if it's too dry, add a little water. Taste the mixture and add extra salt and pepper to your liking.
  4. Press the mixture into a loaf pan. Brush with ketchup if desired. Cover with foil and bake at 350F for 40-45 minutes, or until a knife inserted into the loaf finds it firm. Remove the foil 20 minutes after the loaf starts baking.
Notes
Leftover loaf slices will keep in an airtight container in the fridge for up to 5 days.

Lentil and Sweet Potato Loaf | The Full Helping

Lentil and Sweet Potato Loaf | The Full Helping

The loaf makes for some pretty superb leftovers, and if you want to want to slice it and serve it on toast with some ketchup or hummus, that’s not a bad idea at all 🙂

I hope you love this homey vegan recipe. Let me know what you think!

xo

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