Vegan Lentil Loaf
This is a new twist on the popular vegan meat load with nuts and oats, which creates a healthier, gluten-free, but still very hearty and intensely flavorful dish!
Note that you can use sunflower seeds instead of walnuts for a different flavor profile too.
YIELDS 4 Servings
PREP TIME 30 minutes
COOK TIME 30 minutes
INGREDIENTS
LENTIL LOAF:
1 tbsp olive oil
1/2 large onion , chopped
1 medium organic carrot , chopped
1 stalk organic celery, chopped
2 cloves garlic , minced
1 1/2 cups brown lentils, soaked, rinsed and cooked
1 cup quick-cooking oats or oatmeal (gluten-free version)
1/2 cup chopped walnuts or sunflower seeds
2 tbsp ground flax seeds
2 tbsp tamari (gluten-free soy sauce)
1 tsp dried thyme (or 1 tablespoon fresh)
1/8 tsp ground cayenne or chili pepper
1/2 tsp fine sea salt
freshly ground black pepper
GLAZE:
2 tbsp tomato paste or sauce
1 tbsp balsamic vinegar (or apple cider vinegar)
2 tbsp black strap molasses (or maple syrup)
1/8 tsp sea salt
INSTRUCTIONS
- Prepare your dish one day ahead if possible, by soaking the lentils overnight, which makes them easier to digest.
- The next day, rinse the lentils and cook them in boiling water until soft. Once cooked, drain the water and keep the lentils aside.
- Preheat the oven to 375ºF and prepare a 9-inch by 5-inch loaf pan with parchment paper or vegetable oil. In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened but not burned, about 8 minutes.
- In a food processor with an s-blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper.
- Once the vegetables are tender, add them in, too.
- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture.
- Transfer the mixture to the prepared loaf pan, then press firmly to pack it together.
- Stir the glaze ingredients together in a small bowl and brush it over the top of the loaf.
- Bake the loaf uncovered at 375ºF for 30 minutes.
- Let the loaf cool in the pan for at least 10 minutes, then use a sharp knife around all the edges to loosen it from the pan
- Move the loaf from the pan onto a platter
- Slice and serve warm.
Great side dishes with your vegan lentil loaf would be a tomato-mushroom sauce, garlicky potato mash or fusili pasta!
Bon appetit!
