Vegan Rosemary Lentil Loaf

Vegan Lentil Loaf

I have lentils on the brain this week, so I thought I’d try this vegan lentil loaf. It isn’t too hard to make and pretty good. I expected to put ketchup on it, but instead went with J Dawg sauce. For the local vegans who may not know, it is a “special sauce” J Dawgs (hot dogs) use. I love the sweet flavor, so I stop by on occasion when I’m in Provo to pick up a bottle. It literally lasts over a year.

Vegan Rosemary Lentil Loaf via Cheap & Simple Vegan Recipes
2 cups of cooked lentils
1 cup of shredded sweet potato
1 cup of chopped celery
½ onion, chopped
1 cup of quick oats
3 cloves of garlic, minced
1 cup of tomato sauce
About 2 teaspoons dried crushed rosemary
Salt, to taste

1.    Preheat oven to 350 F.

2.    Mix all the dry ingredients in a large bowl. Add tomato sauce and mix to combine, seasoning with more salt if desired. If mix seems too dry, add some more sauce. If too wet, add more oats.

3.    Pack mixture in a bread/loaf pan and brush with some extra sauce.

4.    Bake for about 35-45 minutes, or until loaf is heated through. Don’t burn it!

Vegan Lentil Loaf

The dry ingredients

Vegan Lentil Loaf

Add tomato sauce

Vegan Lentil Loaf

Smash it down in bead pans

Vegan Lentil Loaf

Cook and eat! Add more tomato sauce, ketchup or J Dawgs sauce.