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Vegan Lentil Meatloaf (Lentil Terrine)

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This simple vegan lentil loaf is made with nutritious lentils, butternut squash, and rolled oats.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Savory
  • Diet: Vegan

This simple vegan lentil meatloaf is made with nutritious lentils, butternut squash, and rolled oats. Served hot as a loaf or cold as a terrine, it makes a perfect centerpiece on a regular weeknight meal and a lovely starter for holiday gatherings or any other special occasion.

Ingredients

Scale
  • 1 ½ cups butternut squash, diced*
  • 2 Tablespoons olive oil
  • 1 small white or yellow onion, thinly diced
  • 2 stalks celery, thinly diced
  • 2 carrots, peeled and thinly diced
  • 4 cloves garlic, finely minced
  • 1 teaspoon fresh or dried thyme
  • ½ teaspoon fresh or dried rosemary
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups (600 ml) vegetable broth
  • 1 cup (200g) green or brown lentils
  • 1 cup (90g) rolled oats
  • 2 Tablespoons tomato paste

Instructions

  1. Preheat the oven to 350°F (180 °C) and lightly oil (or spray) a nonstick 8x 4.5x 3-inch terrine dish or loaf pan**.
  2. Steam the diced butternut or cook in a large volume of water until tender. Drain and puree with a fork or using a food processor. Add a pinch of salt, stir, and set aside.
  3. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, celery, and carrot. Cook, stirring often, for 5-6 minutes, or until the onion is soft and translucent. Add garlic and cook for 1-2 more minutes, stirring often.
  4. Add the thyme, rosemary, coriander, smoked paprika, salt, pepper, broth, and lentils to the pot. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer until lentils are very tender, about 30 minutes. Remove the pot from heat and add the mashed butternut squash.
  5. Stir in the oats and tomato paste into the pot. The oats will absorb most of the remaining moisture in the lentil/butternut squash, and the mixture will thicken. Taste and adjust salt and pepper as needed (salt is important in this recipe).
  6. Press the mixture into a loaf pan. Cover the loaf pan with the lid or a piece of foil and bake for 20 minutes. Remove the foil and then bake for another 10 minutes, or until the loaf is firm to the touch. Enjoy warm as a vegan lentil meatloaf, or allow to cool down, place in the refrigerator for 2 hours and enjoy cold, as a terrine.

Notes

* For a variation around the original recipe, consider replacing the butternut squash with any other firm squash or even sweet potatoes, making sure to use them mashed.

** If you are using a larger, more standard-size loaf pan (9×5-inch i.e. 23×13 cm), expect your lentil meatloaf to be a little lower and larger.

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https://www.delscookingtwist.com/vegan-lentil-meatloaf-lentil-terrine/