jeanhee
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December 26, 2012

Vegan Lentil Walnut Loaf

My first attempt at a vegan loaf. Not bad overall. Tasted good and had a good texture, but didn’t form into a loaf after baking. It was more like a loose casserole. I think I’ll have to experiment with the baking times, and also how much I cooked the veggies before putting into the loaf pan. I made them a little more al dente than the recipe called for — my bad because I often don’t taste as I cook and just hope for the best!

Our Christmas dinner guests, Judy and Ed, seemed to like it though. And I served it with extra sauce, plus smashed potatoes and roasted broccoli and brussels sprouts. Overall, a good comfort food meal to have again, with a lighter touch on the oregano!

http://www.eatliverun.com/vegan-lentil-walnut-loaf/ 

Vegan Lentil Walnut Loaf

makes 1 loaf to serve 6 people

Print this recipe!

Ingredients:

1 cup green lentils

3 cups vegetable stock or broth

1 large yellow onion

1 large carrot

1 stalk celery

2 tbsp olive oil

2 tsp minced garlic

1 cup breadcrumbs

3/4 cup chopped walnuts

3 tbsp ground flax mixed with 1/2 cup water OR 1 egg white

1 tsp oregano

1 tsp sea salt

1/2 tsp ground black pepper

for topping—

2 tbsp ketchup

1 tbsp pure maple syrup

1 tbsp balsamic vinegar

Directions:

Preheat your oven to 350 degrees.

In a small bowl, combine the ground flax and 1/2 cup water. Set aside.

Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.

Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until

tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.

Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.

Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.

Add the breadcrumbs, flax/water (or egg white) and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.

In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.

Leftovers make great sandwich stuffers!

jeanhee @ 12:19 am