• 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup diced carrot
  • 2 cups cooked lentils
  • 1½ cups (1 15-ounce can) cooked chickpeas
  • 6 tablespoons water
  • 2 tablespoons ground flaxseed
  • ¾ cup rolled oats
  • 2 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • ½ teaspoon liquid smoke
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • salt and pepper, to taste
  • mashed potatoes
  • vegan gravy


  1. Preheat the oven to 375°. Grease a 9” x 5” loaf pan.
  2. In a medium-sized pan, heat the olive oil at medium-high heat. Add the onion, garlic and carrot, and sauté for 10 minutes, until tender.
  3. Combine the lentils, chickpeas, water and ground flaxseed in a blender or food processor. Pulse until a somewhat smooth but textured consistency is formed. Transfer the mixture to a large bowl.
  4. Add the onion mixture from the pan to the bowl. Stir in the oats, tamari, nutritional yeast, liquid smoke, dried thyme, salt and pepper.
  5. Use a spatula to transfer the mixture to the loaf pan. Bake for 50-60 minutes, until the top is crisp.
  6. Slice and serve with mashed potatoes and vegan gravy.

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