Meatloaf is one of those comforting fall foods for me but to be honest, eating that much beef just doesn’t do my body as much good as vegetables and lentils do, so I am excited to post this recipe for Lentil Loaf. I like to serve it with mashed cauliflower and steamed green beans. Give it a try and let us know what you think!
Ultimate Vegan Lentil Walnut Loaf
adapted from ohsheglows.com
Yield: 8 thick slices
- 1 cup dry lentils
- 3 cups vegetable, chicken or beef broth
- 3 egg whites
- 1 tbsp extra virgin olive oil (or Grapeseed oil)
- 3 garlic cloves, minced
- 1 cup sweet onion, diced
- 1 celery stalk or green onion, chopped finely (optional)
- 1 medium carrot, grated
- 1/3 of an apple, peeled, grated (makes 1/3 cup grated apple)
- 1/4 cup raisins
- 3/4 cup toasted walnuts, roughly chopped
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- 1 tsp dried thyme
- 1/2 cup regular oats, ground into a flour (use GF oats for gluten-free option)
- 1 tbsp Worcester sauce
- 3/4 cup breadcrumbs (I used 2 slices of Ezekiel bread, lightly toasted, and processed in food processor) Use GF breadcrumbs for gluten-free
Cook lentils: Rinse lentils in water and pick over being sure to remove any small pebbles that may be in the mix.
Add stock to a medium sized pan over medium heat. Add lentils, bring to boil, and reduce heat to low and simmer until liquid is absorbed and lentils are tender (about 40 minutes). Be sure to stir the lentils frequently so they do not stick to the bottom of the pot. Once the lentils are cooked, remove from heat and set aside to cool.
Preheat oven to 350 F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.
Walnuts: Toast 3/4 cup of walnuts at 350F for about 6 minutes and then set aside to cool.
Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat. After the onions are tender, add carrot and sauté for 2-3 minutes over low heat. Add grated apple, raisins, and chopped walnuts and sauté another minute or two. Add thyme, salt, and pepper to taste. Remove from heat and set aside.
Breadcrumbs: I took 2 slices of Ezekiel bread and lightly toasted them. Then I ripped up the slices and placed into my food processor and processed until small breadcrumbs were left.
Once the lentils are cooled, take about 3/4 of the lentils and place into food processor. Process until mostly smooth. Now take the processed lentils and scoop into a large bowl. Add in the remaining non-processed lentils and place into bowl. Add the breadcrumbs, egg, veggie mixture, oat flour and Worcester sauce. Mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary.
Press the mixture firmly into the pan.
Bake, uncovered 45 minutes at 350F.
Cool for about 10-15 minutes and serve. Serves about 8 thick slices.