Lentil Loaf
This vegan lentil loaf is packed with nutrients and flavour for a hearty and satisfying entree for a winter meal.
Ingredients
- ½ cups lentils (brown or green)
- 3 cups water
- 1 bay leaf
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 1 carrot grated (about 1/2 cup)
- 1/2 cup walnuts
- ¼ cup almond flour
- 2 tbsp tamari soy
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1/4 tsp hot pepper flakes optional
Glaze
- 3 tbsp tomato paste
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp balsamic vinegar
Instructions
- Make flax egg by combining ground flax and water. Set aside.
- Preheat oven to 350°.
- Rinse lentils and place in medium saucepan with water and bay leaf. Bring to boil. Reduce heat and simmer for 20 minutes, or until lentils are soft and all the water is absorbed. Remove from heat and discard the bay leaf.
- While lentils are cooking, heat olive oil in small frying pan. Add onions, garlic and grated carrots and sauté until soft, about 5 minutes. Remove from heat.
- Make the glaze by combining tomato paste, maple syrup, coconut sugar and balsamic vinegar in a small bowl. Set aside.
- When the lentils are cooked, add ¾ of the lentils along with the flax egg, sauteed vegetables, almond flour, tamari soy, rosemary, thyme, salt and pepper (and optional hot pepper flakes) to a food processor and pulse only until mixture is combined. (This is the time to sample and see if you want more salt, pepper or pepper flakes).
- Stir in remaining lentils and press into a parchment lined loaf pan. Pour glaze over loaf. Bake for 35 minutes. Let sit for 15 minutes before serving.
Notes
Serve with green beans, asparagus or broccoli and mashed sweet potatoes.
Make extra glaze to heat in a small saucepan and pour over the loaf when serving.