Vegan Lentil Loaf

Prepare and cook the lentils & quinoa: Start by rinsing the lentils and quinoa. Drain them well and discard the water. Pour the broth and fresh water into a large saucepan. Add the lentils and quinoa to the pot and simmer for 20-30 minutes or until both are tender and fully cooked.

Sautéing veggies: In a separate pan, sauté the onion and celery for about 5 minutes to slightly soften. Add the grated carrots and cook another 5 minutes.

Mashing lentils: Mash the lentils until about 1/2 of them are well mashed. They can be mashed in the saucepan they were cooked in or in a large mixing bowl.

Mixing ingredients: Add the cooked veggies and remaining ingredients to the lentils. Mix until everything is well combined.

Assemble lentil loaf: Lay a piece of parchment paper across your loaf pan so the edges hang over the sides of the pan. This keeps the lentil loaf from sticking to the bottom of the pan and makes it easier to remove it after cooking. Transfer the lentil mixture to your prepared loaf pan and evenly spread it out pressing it into the pan. This step is easiest done by hand, but a spatula will work too.

Glaze: In a small bowl, mix together the glaze ingredients. Top the lentil loaf with the glaze.

Bake: Cover and bake at 375ºF for 30 minutes. Uncover and bake for another 10 minutes.

Store any leftovers covered in the refrigerator for 3-4 days.