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I have been looking an awfully long time for a decent Lentil Loaf that does not have cheese, gluten (wheat bread crumbs), and eggs. I was browsing the web and came across this recipe from Oh She Glows website and modified some ingredients to match my food plan. I cannot take credit for this, Oh She Glows rocks! This Lentil Walnut Loaf is just simply amazing. The texture reminds me so much of meat loaf, I ate 2 slices in one sitting. My only regret was not having enough glaze to dip the loaf in when I was eating it. Definitely making double glaze next time. I do not think I will ever try another lentil loaf recipe again and will attempt to make burgers out this recipe. Will keep you all posted! Enjoy!!
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Vegan Lentil Walnut Loaf
(From Oh She Glows, modified)
Created on 9/30/2014
Ingredients
1 cup dry lentils, washed and picked through for stones, twigs
3 cups low sodium vegetable broth
3 tablespoons of ground flax seed
2 tablespoons of olive oil
3 garlic cloves, minced
½ of a large onion, minced
1 large celery stick chopped, fine
1 large carrot, peeled and grated
1 medium apple, grated – I used Golden Delicious
1 cup toasted walnuts, roughly chopped
1 teaspoon of kosher salt
Freshly ground black pepper to taste
1 teaspoon dried thyme
1 tablespoon of flax seed meal
½ cup gluten free oats grounded into oat flour with food processor
¾ cup GF breadcrumbs – 2 slices of gluten free bread, toasted and processed with food processor
For the glaze
3 tablespoons organic ketchup
1 tablespoon Balsamic Vinegar
1 tablespoon maple syrup
In a medium pot, cook the lentils with vegetable stock. Bring to a boil, reduce heat and simmer uncovered for about 40 to 45 minutes until all the stock is absorbed. Stir often so lentils do not stick to the bottom. When the lentils are cooked and the stock is absorbed, set aside and cool.
While lentils are cooking, toast walnuts in the oven at 350 degrees for approximately 6 to 8 minutes and cool. Prepare the flax egg, in a measuring cup add 3 tablespoons of flax meal with ½ cup of warm water, stir well and set aside. The flax meal will thicken some into a gel-like consistency.
In a large skillet, heat up olive oil over medium heat and add the onions, garlic, carrot, celery, apple for about 5 minutes and add the walnuts. Season the sautéed vegetables with salt, pepper and thyme. Set aside.
Mix the processed oats, breadcrumbs and the 1 tablespoon of flax seed meal in a large bowl. Add the cooked vegetables and ¼ of the cooked lentils in the bowl. In the food processor, add the 3/4 of the cooked lentils and process until fairly smooth – there will be some lentils still whole. Add the mixture to the bowl. Add the flax egg meal and stir everything well. Use your hands to mix if need to.
In a lined with parchment paper loaf pan, dump the lentil mixture and press down well with fingers. Smooth out the top.
Mix the glaze ingredients together and top on the loaf. Bake in 350 degree oven for 45 minutes. Remove from the heat and let the loaf set for 10 minutes. Remove from pan and slice into 8 or 9 nice thick slices.
Note: Oh She Glows had ¼ cup of raisins in her loaf and 1 tablespoon of apple butter mixed in the glaze. I did not have these ingredients in my pantry and just added another tablespoon of ketchup instead. I still thought the loaf was ahhmazing!!
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Filed under: Gluten Free, Holiday Recipes, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: Lentils | Leave a comment »
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