Lentil Walnut no Meat Loaf |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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! Ingredients:
1 cup dry green lentils |
3 cups vegetable broth |
1 tablespoon extra virgin olive oil |
1/2 medium onion, diced |
2 large celery ribs, diced |
1 teaspoon salt |
1 cup frozen hash brown potatoes, thawed |
2 garlic cloves, minced |
1 teaspoon poultry seasoning |
1/2 teaspoon black pepper |
1 egg (or for vegan ( 1 tbsp ground flax seed mixed with 3 tbsp water) |
2 tablespoons whole wheat flour |
2 tablespoons nutritional yeast |
1 cup chopped walnuts (preferably toasted) |
1/2 teaspoon salt |
Directions:
1. Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
2. 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.
3. 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.
4. 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.
5. Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.
6. Bake for 25-30minutes or until top and edges look lightly browned.
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