Butternut Squash Lentil Loaf

I love vegan meatballs & meatloaf. I have made them with vegan cheese, salsa, oats, coconut flour, quinoa, an assortment of veggies & more.

For this loaf I wanted:

• the main ingredient to be lentils
• a smokey flavor
• a yummy homemade glaze
• clean ingredients & a nutritious outcome

This loaf is great to make ahead of time & either bake or re-heat when desired. You can also freeze to un-thaw & reheat in the future.

You might also like my Mexican Vegan Meatloaf Muffins…

which can be found on my Instagram via this link – @thekellydiet 

• Servings: 1 loaf
• Time: 1 1/2 hr
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Loaf:

• 1 lb cubed butternut squash
• 2 C dry brown lentils
• 1 flax egg (Mix 1 T Flax with  3 T water & let sit for 5 minutes)
• 1/2 T coconut oil
• 1/2 onion, chopped
• 2 carrots, chopped
• 1 tsp minced garlic
• 1/2 tsp cinnamon
• 1/4 tsp paprika
• 1/4 tsp turmeric
• 1 C rolled or old fashioned oats
• 1 T liquid aminos
• 1 T balsamic vinegar

Glaze:

• 1/3 C balsamic vinegar
• 1/4 C tomato paste
• 1 tsp raw, local honey or pure maple syrup
• 1 tsp liquid aminos
• 1/4 tsp mustard powder
• 1/4 tsp cinnamon
• 1/8 tsp paprika

Directions

1. Preheat your oven to 450F.
2. Spread your cubed squash on a baking sheet lined with a silpat. Bake for about 25 minutes or until roasted.
3. Cook lentils according to instructions on bag.
4. Mix your flax egg in a small bowl & set aside.
5. Heat the coconut oil in a skillet on medium heat. Add in the onion, carrot, garlic, cinnamon, paprika & turmeric. Sauté until onions are translucent & the mixture is fragrant.
6. When the squash & lentils are done, add all of your loaf ingredients to a large mixing bowl. Beat mixture on a high setting until squash is mashed & the batter is combined.
7. Pour batter in a loaf pan sprayed with non-stick spray.
8. Bake at 450F for 50 minutes.
9. While the loaf is baking make the glaze by simmering your balsamic in a saucepan for 5 minutes. Remove from heat & whisk in the rest of your ingredients.
10. After the 50 minutes of baking, remove the loaf from the oven, spread the top with your glaze & bake for another 5 minutes. Serve warm. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Use this loaf to warm you up during this cold season!