Lentil Loaf

Here’s a vegan spin on the classic recipe for meat loaf. So comforting and so good for you!

-1 tsp olive oil (optional)
– 1/8 c carrot shreds
-1/2 diced yellow onion
-1 large garlic clove minced
– 1 celery stalk diced

-1/4 c raw walnuts
-1/8-1/4 c bread crumbs
-1 1/2 c pre cooked lentils
-1/8-1/4 c oatmeal
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 tsp herb blend of your choice (I use a freeze dried “salad” blend)
-salt & pepper to taste
-1 tsp molasses

-1/4 c ketchup
-1-2 Tbs apple cider vinegar
-1 Tbs molasses
-1 Tsp maple syrup
(Adjust these as needed to match preferred flavor profile.)

-put oil & all the veggies into a small pot and splash with water then heat over low, covered, until veggies are tender- stir a couple times so they don’t burn on the bottom- in the mean time,
– pulse the walnuts in a food processor until they are desired coarseness (I like mine smaller so it’s not so crunchy in the loaf).
-add 1/2 the lentils and cooked veggies, molasses, and seasoning, and pulse a few more times.
-transfer to a bowl and add some bread crumbs and the oatmeal and the rest of the lentils, stir until combined
– taste & adjust seasoning as necessary.

-prepare a loaf pan with oil or spray and bake at 350 degrees for about 45 mins.

– while your loaf is baking, make the sauce just by combining all the sauce ingredients.
-after 45 mins (and your loaf is golden & slightly moving away from the edge of the pan) put sauce on top & spread evenly across.
-bake an additional 15 mins until the sauce turns dark & thickens

-allow to cool slightly then slice & serve with roasted carrots and seasoned potatoes or mashed potatoes & Brussels sprouts or whatever your heart desires!



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