Lentil Walnut Protein Loaf with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Protein Loaf with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Loaf with Roasted Broccoli

Enjoy a savory vegan protein loaf made with tender cooked lentils, a hint of walnut crunch, and a blend of nourishing oats and chia seeds, enriched with vegan protein powder. Paired with perfectly roasted broccoli, this dish is both hearty and vibrant—a satisfying dinner that delivers balanced flavor and texture.

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NUTRITION

348kcal
Protein
28.4g
Fat
6.5g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (~130g)

1/2 tablespoon walnuts (~3.75g)

2 tablespoons rolled oats (~10g)

1 teaspoon chia seeds (~4g)

1/2 scoop vegan protein powder (~15g)

1 cup broccoli (~156g)

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PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, walnuts, rolled oats, chia seeds, and vegan protein powder. Season lightly with salt, pepper, and any preferred herbs to taste.

  • 3

    Mash the mixture slightly with a fork to help bind the ingredients together while retaining some texture. Press the mixture into a small loaf shape on a half-sized, lightly oiled or parchment-lined baking pan.

  • 4

    Place the loaf in the oven and bake for 20-25 minutes until it firms up and the top shows a light golden color.

  • 5

    While the loaf is baking, prepare the broccoli. Spread the broccoli florets on a separate baking tray. For a calorie-conscious roast, lightly spray with olive oil or use a brush with a minimal amount, then season with salt and pepper.

  • 6

    Roast the broccoli in the oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 7

    Once both the protein loaf and broccoli are done, serve a slice of the warm loaf alongside the roasted broccoli. Enjoy your nutrient-packed, vegan dinner!

Lentil Walnut Protein Loaf with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Protein Loaf with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Protein Loaf with Roasted Broccoli

Enjoy a savory vegan protein loaf made with tender cooked lentils, a hint of walnut crunch, and a blend of nourishing oats and chia seeds, enriched with vegan protein powder. Paired with perfectly roasted broccoli, this dish is both hearty and vibrant—a satisfying dinner that delivers balanced flavor and texture.

NUTRITION

348kcal
Protein
28.4g
Fat
6.5g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2/3 cup cooked lentils (~130g)

1/2 tablespoon walnuts (~3.75g)

2 tablespoons rolled oats (~10g)

1 teaspoon chia seeds (~4g)

1/2 scoop vegan protein powder (~15g)

1 cup broccoli (~156g)

PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  • 2

    In a large bowl, combine the cooked lentils, walnuts, rolled oats, chia seeds, and vegan protein powder. Season lightly with salt, pepper, and any preferred herbs to taste.

  • 3

    Mash the mixture slightly with a fork to help bind the ingredients together while retaining some texture. Press the mixture into a small loaf shape on a half-sized, lightly oiled or parchment-lined baking pan.

  • 4

    Place the loaf in the oven and bake for 20-25 minutes until it firms up and the top shows a light golden color.

  • 5

    While the loaf is baking, prepare the broccoli. Spread the broccoli florets on a separate baking tray. For a calorie-conscious roast, lightly spray with olive oil or use a brush with a minimal amount, then season with salt and pepper.

  • 6

    Roast the broccoli in the oven for about 15 minutes, or until tender and slightly charred on the edges.

  • 7

    Once both the protein loaf and broccoli are done, serve a slice of the warm loaf alongside the roasted broccoli. Enjoy your nutrient-packed, vegan dinner!