Tuesday, November 8, 2011

Lentil Walnut "No-Meat" Loaf

This tasty no-meat loaf makes the perfect vegetarian/vegan main course.  Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!

4-6 servings

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1 cup dry green lentils
3 cup vegetable broth
1 Tbsp extra virgin olive oil
½ a medium onion, diced
2 large celery stalks, diced
1 tsp salt
1 cup frozen shredded potatoes, thawed
2 cloves garlic, minced
1 tsp poultry seasoning
½ tsp black pepper
1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp warm water), or regular egg
2 Tbsp whole wheat flour
2 Tbsp nutritional yeast
1 cup chopped walnuts (preferably toasted)
½ tsp salt


Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.

Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It’ important to let them cool or they will be too mushy when mashed.

Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.

With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.

Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.

Bake for 25-30minutes or until top and edges look lightly browned.

Serve with Amazing Vegan Mushroom Gravy

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