You won't miss meatloaf when you taste this.
Out of all the vegan recipes I was looking to make for the holidays, this lentil loaf ranks for sure in my top 10. This is also a crowd pleaser with my every-picky family. This is a big deal!
The original loaf recipe is inspired from chef and author, Terry Walters. There is something about the great combination of hearty lentils and sweet apple, celery, toasted walnuts, and a sweet tangy glaze to finish it all off. This is the best non-meat meatloaf ever and it totally tastes like good old fashioned comfort food.
I find myself stealing cold pieces of this out of the fridge throughout the day. I have to stop myself from eating the whole loaf.
Not only good for around the holidays, but can really be enjoyed any time of year. It is the perfect meat substitute because it is hearty, filling, and full of healthy vegetables and protein packed lentils.
Why are lentils good?
Lentils not only provide 18 grams per cup of protein but also 16 grams of fiber, and 87% of the iron that men need daily and 38% of the amount that a woman needs.
This lentil loaf is topped with a sweet and tangy glaze that just takes it to a whole other level. I highly recommend making some extra so that you can throw some more on your slice!
I could also see this as a good breakfast option - with some fresh fruit and eggs/bread (if you can eat those). You can also make some baked breakfast potatoes, which would be equally as good.
This freezes well too; just make sure to let it fully cool before you wrap it up. It should keep for about a month in a well sealed bag.
If you are looking to make a nut-free version, you can try using toasted sunflower/pumpkin seeds instead.
As for some serving suggestions for dinner or lunch, this loaf is great paired with some sautéed greens/veggies, and mashed butternut squash.
VEGAN NUTLOAF
Serves 8
INGREDIENTS
For the Lentil-Walnut Loaf:
1 cup of lentils, uncooked
1 cup walnuts, finely chopped
2 teaspoons coconut olive oil
2 cups chopped onion
3 garlic cloves, minced
1 cup chopped celery
1 cup grated carrot
1/3 cup grated sweet apple
1/3 cup dried cranberries or raisins
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon dried oregano
Sea salt and pepper, to taste
3 Tbsp chia seeds
1 cup chickpea flour
1/4 teaspoon red pepper flakes (optional)
For the Balsamic-Apple Glaze:
1/4 cup ketchup
2 Tbsp unsweetened applesauce
2 Tbsp balsamic vinegar
1 Tbsp pure maple syrup
INSTRUCTIONS
Preheat the oven to 325°F. Grease a 9x5-inch loaf pan, and line it with a piece of parchment paper cut to fit the length of the pan.
Add the lentils into a pot and cover with water. Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender. Drain well.
Add them into a very large bowl and mash the lentils with a potato masher. You want to create a lentil paste, but leave about 1/3 of the lentils intact.
Spread the chopped walnuts onto the baking sheet. Toast for 8-12 minutes until fragrant and lightly golden. Set aside to cool and increase the oven heat to 350°F.
Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4-5 minutes until the onion softens.
Stir in the celery and carrot, and continue cooking for another few minutes.
Stir in the grated apple, dried fruit, thyme, oregano, salt, and black pepper. Cook for a couple minutes longer.
In the bowl with the mashed lentils, stir in the walnuts, chia seeds, and flour. Stir until combined.
Add the red pepper flakes, if using. Taste and add more seasoning if needed.
If the mixture seems dry, add a tablespoon or two of water and mix.
Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can.
In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Spread all of the glaze over top of the loaf.
Bake the lentil loaf, uncovered, at 350°F for 50-60 minutes until the edges start to darken and the loaf is semi-firm to the touch.
Place the loaf pan on a wire rack to cool (about 15 mins). Slide a knife around the ends to loosen, and using the parchment paper as "handles," carefully lift out the loaf; and place it directly onto the cooling rack for another 30 minutes.
After cooling, slice the loaf into slabs.
Serve immediately and enjoy!
NOTES
The loaf will continue to firm up more as it cools.
A little crumbling is normal if you slice it while it's still warm.
If you are looking to make a nut-free version, you can try using toasted sunflower/pumpkin seeds.
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