Yield: 1 large loaf
Ingredients:
1 cup
uncooked red or green lentils
3 cups of vegetable broth or water
3 cups of vegetable broth or water
3/4 cup
walnuts, finely chopped and toasted
3 tbsp
ground flax + 1/2 cup water (flaxseed eggs)
3
garlic cloves, minced
1.5
cups diced sweet onion
2 TBSP fresh parsley, chopped
2 TBSP fresh parsley, chopped
1 cup
diced celery
1 cup
grated carrot
1/3 cup
peeled and grated sweet apple (use a firm variety)
1/3 cup
raisins
1/2 cup
oat flour
3/4 cup oats or panko crumbs
Dash of red pepper flakes
2 tsp
fresh thyme (or 3/4 tsp dried thyme)
Balsamic
Apple Glaze: (I like this topping so much I double the batch)
1/4 cup
ketchup
1 tbsp
pure maple syrup
2 tbsp
apple butter (or unsweetened applesauce in a pinch)
2 tbsp
balsamic vinegar
1. Rinse and strain lentils. Place lentils into pot along
with 3 cups of vegetable broth or water and bring to a boil.
Reduce heat to medium/low and simmer, uncovered, until done. Stir frequently
& add touch of water if needed. Slightly under-cook the lentils so there is a 'chew' in the lentil loaf.
3.
Whisk ground flax with water in a small bowl and set aside. (Flaxseed eggs)
4. In a
large mixing bowl, mix all ingredients together.
5.
Spray a loaf pan (or 9 x 9) and press mixture firmly
into pan. Whisk glaze ingredients and then spread on top of loaf.
6. Bake
at 350F for 40 minutes, uncovered. Edges will be lightly brown. Cool in pan
for at least 10 minutes before transferring to a cooling rack. I usually wait
until loaf is cool before slicing.
The
loaves freeze well too. Just make sure to fully cool the baked loaves before
wrapping and freezing.
As for
serving suggestions, this loaf is great paired with applesauce, sautéed greens,
and mashed/roasted potatoes.
Note to vegan chef:
I prefer the 9 x 9 pan because it there is more area to add the glazing.
Inspiration:
http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/
