Vegan Lentil loaf
- 1 cup dry lentils
- 1 cup vegetable stock and 2 cups water
- 1 egg replacer (equivalent to 1 egg, can use a flax egg or any other type that you want)
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup sweet onion, diced
- 1 medium carrot, grated
- 1 apple, grated
- 1/4 cup raisins
- 3/4 cup toasted walnuts, roughly chopped
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- 1 tsp dried italian seasoning, and 2 tsp fresh rosemary
- 1/2 cup regular oats
- 3/4 cup breadcrumbs (I used 2 slices of Ezekiel bread, lightly toasted, and processed in food processor)
Cook green lentils: In a medium sized pot, add 3 cups of water and a vegetable bouillon cube and boil water until cube is dissolved. Alternatively, you can also use already prepared veggie stock. Rinse lentils and pick over being sure to remove any small pebbles that may be in the mix. 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.
Flax egg: Mix 3 tbsp of ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up. (or another egg replacement)
Prepare vegetable mixture: In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes on low-medium heat, being careful not to burn. 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. Alternatively, you can use store bought breadcrumbs too.
Process 75% of lentils and Mix everything together: Once the lentils are cooled, take 75% of the lentils and place into food processor. Process until mostly smooth (some small lentils will remain!). Now take the processed lentils and scoop into a large bowl. Add in the remaining 25% of non-processed lentils and place into bowl. Add the breadcrumbs, flax egg, veggie mixture, oat flour, and ground flax seed. Stir well with a spoon and then remove the spoon and mix well with your hands, pressing it through your fingers. Taste and adjust seasonings if necessary.
Dump the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan.
brush the top of the loaf with a glaze (I used BBQ sauce).
leave uncovered and bake in the oven for 45 mins at 350 F, cool for 15 mins before serving.
Also sorry I know I have been really behind in blogging and I hope to catch you all up because I have alot of new things to post!