Vegan Lentil Walnut Loaf

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!!

Vegan Lentil Walnut Loaf
(From Oh She Glows, modified)
Created on 9/30/2014

Walnut.Lentil.Loaf
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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Lentil Burgers

Vegetarian / Vegan (V) Burgers are a huge deal to me. I am extremely picky about burgers especially trying to cut the animal products out of my diet. Tofu (soy) I do not eat often and soy is often used as the main ingredient for (V) burgers. I am a researcher on a quest for healthy eating and nutrition. During my quest for (V) burgers I came across this recipe from a runner’s blog called scottjurek.com so I cannot take credit for this burger but I can praise this one to the moon and back. I modified the burger ingredients to suit my needs and taste. Enjoy!

Lentil Burgers

LentilBurger

Ingredients
2-1/4 cups cooked Lentils
3 garlic cloves minced
1-1/4 cups finely chopped shallots
¾ cup finely chopped walnuts
2 cups Old Fashioned Oatmeal (pulsed finely in food processor)
½ cup ground flax seed meal
3 cups finely chopped mushrooms
1-1/2 cups fresh coarsely chopped spinach (not baby spinach) you can also use Kale (just remove the stems from spinach or Kale)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons stone ground mustard
2 tablespoons nutritional yeast
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
½ teaspoon smoked paprika

Directions
Use a food chopper to finely chop the food that requires a fine chop. This is a huge time saver.

Combine the walnuts, oatmeal, flax seed meal, nutritional yeast, salt, pepper, and paprika in a large bowl and mix well.

In a large pan sauté the shallots, garlic, mushrooms and spinach in olive oil for about 10 minutes, set aside. In another bowl, add the lentils, balsamic vinegar and mustard: mash with a potato masher or wooden spoon until a thick paste forms.

Add the sautéed vegetables, oatmeal mixture to the lentils and mix well. Cool in the refrigerator for 30 minutes or more.

With hands, form burger patties to the desired size and place on wax paper. Lightly fry in the large sauté pan the vegetables were cooked in. The burgers can be broiled or grilled. Cook the burgers until lightly crisp, approximately 5 minutes on each side.

Serve with your favorite toppings like lightly seasoned olive oil and vinegar arugula, Bibb lettuce, or spinach along with tomato and avocado.

Uncooked patties can be frozen between wax paper in plastic bags wrapped. This recipe makes about 10 nice size burgers.

CLICK HERE TO PRINT THE RECIPE

Lentil Shepherd’s Pie

I have been searching for some decent vegetarian or vegan Shepherd’s Pie recipes because the meat Shepherd’s Pie is extremely high in fat and is really not good for me. I have not found anything that seemed interesting or appealing to me so I decided to make my own after endless searches. Many of the recipes that I found seemed to be really high in carbohydrates which I felt came from the potatoes. I made mashed potatoes with cauliflower and 5 red skinned potatoes instead of the whole topping being mashed potatoes. Next time I think I will try the sweet mashed potatoes on top for the crust – I can picture the flavors or even try butternut/acorn squash mashed topping. I loved the lentils in my Shepherd’s Pie; it was loaded with this awesome hearty flavor – I was so thrilled that my recipe came out amazing! What is so great about this recipe is that you can omit or add the vegetable ingredients to suit your taste. Hope you enjoy it as much as I did.

Lentil Shepherd’s Pie
Created on 02/09/12

Click on image to see a larger picture

1 cup of lentils, cleaned and picked through for any debris, discard debris and then cook lentils for one hour or until soft but not really soft to lose its shape and become mush
3 large organic broccoli crowns cleaned and chopped
½ head of organic cauliflower
5 organic red skin potatoes, scrubbed and cubed, leave red skin on
5 organic carrots, peeled and cubed into 1 to 2” chunks
1 cup of organic frozen corn
1 cup of organic Muir Glenn tomato sauce
1 medium onion, chopped
1 (10 oz) package of white button mushrooms, wiped clean and cut into quarters
2 garlic cloves minced well
3 tablespoons of olive oil
½ cup to 1 cup of vegetable broth
½ cup of Tofutti cream cheese (measure based on taste and texture of the mashed topping)
2 tablespoons of Earth Balance butter (measure based on taste and texture of the mashed topping)
Salt/Pepper to taste

Preheat the oven to 350 degrees.

In a large stock pot lined with a steamer, put in the cleaned cauliflower, cubed potatoes and steam over medium high heat until tender – approximately about 10 to 15 minutes. Add the broccoli at the last 5 minutes of cooking, turn of the heat and remove the steamed vegetables to a large bowl. Separate the broccoli from the cauliflower and potatoes because the broccoli will go into the lentil filling.

While the vegetables are steaming, in a 10” sauté pan with 3 tablespoons of olive oil over medium high heat, add the chopped onions, mushrooms, and carrots and sauté until the carrots are soft and the mushrooms and onions have a deep brown color on them. Add the frozen corn and garlic and sauté until the corn is heated thoroughly and the garlic is soft.

Click on image to see a larger picture

Remove the sauté pan from the heat and add the cooked lentils. The lentils will absorb all the liquid from the vegetables. Add the broccoli to the sautéed lentil mixture and stir gently until everything is mixed well. Put the vegetables in a square 8 x 8 Pyrex or stone dish. Mix 1 cup of tomato sauce in the vegetables making sure everything is coated well.

Click on image to see a larger picture

In the bowl with the steamed cauliflower and potatoes mash the vegetables together. Season with salt and pepper and add vegetable broth to bind the vegetables together to make the mashed potato topping. I did not use all the vegetable broth and added some Earth Balance butter to give it some buttery flavor. Add the Tofutti cream cheese. Remember this is what I like in texture and flavor, please adjust the broth, butter and cream cheese as how you would like your mashed topping to be.

Spread the Cauliflower/Potato mash on top of the lentil mixture and spread to cover. Bake @ 350 degrees for 40 to 45 minutes until the tomato sauce is bubbling out of the top and the mashed topping is lightly browned.

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