HEALTHY VEGAN LENTIL LOAF
A twist on the very non vegan “meatloaf.” You will love this hearty protein filled meal. I served mine with oil free mashed potatoes, a bed of fresh greens, and sauerkraut salad.
a bit of veggie broth to sauté (I used Better Than Bouillon Vegetable Base)
1 cup yellow onion (chopped)
1/2 cup carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic , minced
1 1/2 cups cooked green lentils (I cooked from dry about 3/4 cups)
1 cup quick-cooking steel cut oats
1/2 cup raw walnuts
2 tbsp ground flaxseed
2 tbsp soy sauce
1 tsp dried thyme
1 tsp ground paprika
salt and freshly ground black pepper to taste
2 tbsp ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup
1/8 tsp salt
1. Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
If cooking the lentils from dry, add in a sauce pan with enough water to cover the lentils and boil for 15 to 20 minutes until tender. *You will only need 1 and 1/2 cups cooked lentils, so if you have leftover lentils you can use them for another recipe.
2. In a large skillet over medium heat, add the veggie broth, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
3. Once the veggies are done, in a food processor, combine them with the cooked lentils, oats, walnuts, flax, soy sauce, thyme, paprika, salt, and freshly ground black pepper.
4. Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You will probably have to stop and scrape the sides down a few times to get it processed enough, but leave some texture. You don't want it totally smooth. Transfer the mixture to the prepared loaf pan, then press firmly to pack it together.
5. Make the glaze in a small bowl and pour it over the top of the loaf. You may want to double the amount of glaze to serve extra as a dipping sauce.
6. Bake uncovered at 375ºF for 30 minutes. Let the loaf cool in the pan for at least 10 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.
7. Store in a covered container in the fridge. It is best eaten fresh, but if you decide to warm it up as leftovers you may want to add more glaze as it will slightly dry out.
Makes about 8 slices