Lentil Loaf

Nothing says Fall like lentil loaf. It’s cozy, it’s filling, and it’s full of Fall flavor.

Growing up, traditional meatloaf was a staple in our home. So you can only imagine what my parents thought when I first decided to do the vegan thing.

One of my first “challenges” as a vegan was to create a healthy, plant-based version of meatloaf. I tried and tried and tried until I finally figured it out with this bad boy. This recipe was actually published in the Vegan Food Share Cookbook back in the day. To be honest, I have no idea what happened to that cookbook, and I can’t believe I ever lost it seeing as though it had 4 of my very own recipes published!

Needless to say, this recipe is a favorite of mine and I’m happy to finally be sharing it with you! I hope you enjoy it with friends, family, and those you love. It is sure to take them by surprise as they indulge in what may be their first ever lentil loaf.

Pro Tip: This is the perfect addition to your family’s Thanksgiving :)

 Photo by Jordan Mobley

Photo by Jordan Mobley

Loaf Ingredients:

4 cups green lentils, cooked

2 cups gluten free rolled oats

1 cup quinoa flour

1 yellow onion, diced

2 cloves of garlic, minced

3 cups mushrooms, diced

4 cups spinach, roughly chopped

1/4C fresh thyme

4T ground flax

3/4C water

2T olive oil

1 ½ C sauce

1T Salt

1t Pepper 


Sauce Ingredients:

2T vegan worchester sauce

2C ketchup (sugar free if possible)

1C water

¼ C mustard

½ C coconut sugar

 

Sauce Directions:

Blend all ingredients until smooth!


Loaf Directions:

Combine flax and water in a small bowl. Stir and place in the refrigerator.

Pre-heat the oven to 375F.

Heat olive oil in a large sauce pan over medium heat, add the onion and garlic and sauté until tender. Add the mushrooms and cook for 5 minutes. Add in the thyme and spinach for another 3 minutes. Pour 1 Cup of sauce into the pan and turn off the heat. Add salt and pepper and stir until well combined.

Process 3 Cups of the lentils and 1 Cup of the oats in a blender or food processor until mostly smooth.

Combine the mixture of lentils and oats with the flax egg from the refrigerator in a large bowl and combine. Add the rest of the lentils, oats, flour, and the vegetable mixture. Mash with your hands until well combined.

Put the loaf “dough” into a parchment paper lined large rectangular baking dish and press it in good. Spread ¾ -1C of the remaining sauce on top of the loaf and bake for 40-45 minutes.

Serve with extra sauce and enjoy!

xo,

Emma