Target immersion blender2/11/2024 ![]() Once everything is mixed, pack the lentil mixture into a 9 x 5 loaf pan. Add the lentils to the sauteed veggie mixture along with the oats, flour and flax egg. While lentils are cooling, saute the vegetables (above right). You should be able to easily mash the lentils with a back of a fork or slotted spoon. Mash or puree about 2/ 3 – 3/4 of the mixture. Cook your lentils, let set for about 15 minutes, most of the liquid should be absorbed. Glaze – The glaze is a flavorful and tangy mix of ketchup (organic pref.), pure maple syrup and apple cider vinegar.And if you like spicy, you’ll love the ground chipotle pepper in this recipe with the glaze, it’s such a nice combo of sweet and spice! Feel free to omit the cumin all together, especially if making for the holiday table such as Christmas or Thanksgiving. Herbs & Spices – I absolutely love the thyme in this lentil loaf recipe, but have added cumin for a little earthiness and warmth.Flaxmeal – We’ll be making flax eggs, combining flaxmeal with water.For gluten free, use oat or gluten free flour blend. Flour – Any flour will work so use what you prefer or suits your dietary needs.Oats – Use old fashioned or quick oats.Garlic – If you don’t have fresh garlic, use 1 heaping teaspoon of garlic powder.You get the idea, you can adjust to what you have on hand or prefer. Some have left comments of adding zucchini for the bell pepper. Feel free to sub in other veggies if you like. Veggies – The vegetables include the usual mirepoix of onion, carrot and celery, with added red bell pepper.Canned lentils work too, as noted in the recipe card. Lentils – Use brown lentils for best results as they cook up tender and can easily be mashed.In this WFPB recipe, mashed brown lentils are combined with sauteed carrots, onion, celery, oats, flaxmeal and herbs and baked in a loaf pan with a tangy glaze top creating a hearty vegan lentil loaf. Why Is My Lentil Loaf Mushy? Ingredient Notes Now on with the recipe – make a loaf and share the love! You could serve a little extra on the side, or double the amount if you like, slathering a little more over top the lentil loaf once cooked.įor a fall flavored or holiday (Christmas or Thanksgiving) lentil loaf, try this Lentil Walnut Loaf with apple, fennel and sage. I especially love the glaze for the top of this lentil loaf, which was adapted from Angela’s recipe. I’m not kidding when I tell you this is one hearty and filling lentil loaf. Be prepared, one slice will most likely fill you up, it sure does for me. This lentil loaf has great texture, flavor and is super filling. ![]() Last but not least, I referenced this recipe at My Vegan Cookbook.Then there was this one from Oh She Glows, which is a walnut version using apples and raisins, but I wanted one with all veggies (Angela’s looks delicious and I will be trying it later).One source was this recipe from Made to Create, which is wonderfully simple, and also had good reviews from when I shared it on my Facebook page!.After doing a little digging, I was able to piece this together from a few resources. I wanted to keep this lentil loaf recipe (aka vegan meatloaf) easy, with ingredients you may already have in your pantry. Plus, the leftovers make for great vegan meatloaf sandwiches!Īfter a few attempts (five to be exact) at making this vegan lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling! The Ultimate Vegetable Lentil Loaf is hearty, delicious and made with pantry staples! It’s customizable to be gluten free, oil free and can be made ahead.
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