Lentil Loaf

cj.murfey
Lentil Loaf
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Lentil Loaf

Recipe by cj.murfeyDifficulty: Advanced
Servings

5

servings
Prep time

50

minutes
Cooking time

40

minutes
Calories

408

kcal

This is my absolute favorite recipe... to serve non-vegans 😉 It's the people who claim they hate vegetables that I really love to target. Ha! This is allllll vegetables AND its delicious. Trust me, try serving this to your Uncle Ted who only eats steak and potatoes.. I'm sure he will change his tune. Well maybe not completely but I bet you'll see clean plates! Not gonna lie, this recipe is a process but to that I say trust the process because it is soooo worth it.

Ingredients

  • 2/3 cup dry green or brown lentils, rinsed and drained

  • 1/3 cup short grain brown rice

  • 1 cup finely chopped walnuts

  • 2 cups water

  • 2 cups vegetable broth

  • 1 tablespoon avocado oil

  • 1 diced yellow onion

  • 3 cloves garlic, minced

  • 1 small sweet potato, grated

  • 1 cup cremini mushrooms, diced

  • 2 cups loosely packed shredded curly kale

  • 2 teaspoons dried parsley

  • 2 teaspoons ground dried rosemary

  • 1 teaspoon dried thyme

  • 1/2 cup gluten-free rolled oats

  • 1/2 cup almond flour

  • 1 tablespoon Worcestershire sauce (gluten free if needed)

  • 3 tbsp flax seed + 4 tbsp water (vegan egg)

  • 2 tbsp ketchup (plus more for serving)

  • salt and pepper

Directions

  • Preheat your oven to 300° F
  • Place lentils, rice, water, and veggie broth in a medium pot and bring to a boil over high heat. Reduce heat to a constant simmer and cover. Stir every few minutes and let cook for about 40 minutes until lentils and rice are tender
  • Toast walnuts on a baking sheet in the 300 degree oven for 12-15 minutes until light golden brown. Set aside.
  • While walnuts toast, heat a large pan over medium heat with 2 teaspoons of oil. Place onion in the pan with a big pinch of salt and cook until softened and translucent, about 5 minutes. Stir frequently. Then stir in the garlic and let cook for 1 minute. Stir in the sweet potato and let cook for about 5 minutes. Next, add in the mushrooms and cook for 2-3 minutes. Then add in the kale and cook until just starting to wilt, 2-3 minutes. Stir frequently for all additions. Then stir in the herbs and let cook for 1 minute. Set mixture aside.
  • Preheat oven to 350° F and line an 8x4 bread pan with parchment on all sides.
  • Once the lentil and rice mixture is done, place half of the the lentils and rice in a food processor. Pulse until broken down and thick but not fully pureed (10-15 pulses). Add this to your pan of vegetables along with the rest of the lentils and rice, walnuts, oats, and almond flour. Sprinkle on a generous 1/2 teaspoon of salt and 1/4-1/2 teaspoon black pepper. Add the worcestershire sauce and remaining 1 tablespoon of oil. Mix well to combine. Taste and add more salt to your liking (I added at least another 1/4 teaspoon).
  • Stir in the vegan egg until fully incorporated. Spoon mixture into the lined bread pan and pack down firmly. Spread the ketchup over the top and bake for 40-45 minutes. It is done when the edges are starting to brown. And the center is not mushy.
  • Let cool and firm up in the pan for 15 minutes. It will cut better if it is allowed to cool down completely. Remove carefully by the parchment paper and transfer to a cutting board or platter. Slice gently with a sharp, serrated knife. Serve with ketchup or BBQ sauce.

Notes

  • TO REDUCE DISHES:
  • use 1/3 measuring cup for lentils and rice (repeat lentils 2x for 2/3 cup)
  • You can also use the 1/3 cup for the oats and almond flour (1.5 1/3 cups = 1/2 cup) just eyeball when filling half of the measuring cup
  • Use same 2 cup liquid measuring cup for water and broth

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