Vegan Lentil Loaf

Prep: Preheat the oven to 375°F.Lightly oil or line a loaf pan with parchment. Finely chop the onions, garlic, carrots, and celery by hand or pulse them in a food processor until small and uniform. Prepare the breadcrumbs, if needed. Make the flax egg by combining the flaxseed and water, then set it aside.

Cook the vegetables: Heat olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook until tender, about 6-7 minutes.

Build the base: Stir in the Italian seasoning, black pepper, and salt and cook for about 1 minute. Push the vegetables to the sides of the pan, add the tomato paste to the center, and cook for 1–2 minutes to deepen its flavor. Stir to combine with the mixture, then add the tamari or soy sauce and cook for another minute. Remove from heat.

Combine the loaf mixture: In a large bowl, mash the lentils slightly, leaving some texture. Add the cooked vegetable mixture, flax eggs, breadcrumbs, and rolled oats. Mix until well combined. The mixture should be thick and hold together. Taste and adjust for salt and pepper.

Shape: Transfer the mixture to the prepared loaf pan and press firmly. Add it in layers, pressing down each time for a compact loaf.

Glaze: In a small bowl, mix the glaze ingredients. Spread some evenly over the top of the lentil loaf before baking. Reserve the remaining glaze to add after baking, or to refresh the top before serving for extra flavor and moisture. (You can also use it as a dip.)

Bake: Bake uncovered on the center rack for 40–45 minutes, until firm and set.

Rest and serve: Let the loaf rest for 15 minutes before slicing to help it hold together. It will firm up even more after chilling overnight.