Oh the Night Here It Comes Again
Practise I ever have a delicious vegan repast for yous to kick off 2011!
I must admit, this lentil loaf gave me a few grey hairs over the past couple days.
I made iv trials of this lentil loaf.
I tried the Lentil Apple Walnut Loaf from Clean Nutrient cookbook and likewise the old-fashioned Lentil Loaf from The Vegan Table Cookbook, in addition to a couple others. I was on a mission to detect my perfect lentil loaf!
This one below is from The Vegan Table:
I had problems with binding, so I decided to procedure (in food processor) 75% of the cooked lentils to assistance it stick together. I besides ground up some oats to brand oat flour and added some flax in addition to another modifications. Good things happened!
Note: This recipe below has been updated and improved! Feb. 2016
Ultimate Lentil Walnut Loaf
Vegan, soy-free
Yield
8 slices
Prep time
Cook fourth dimension
Total time
This lentil walnut loaf is and then succulent, y'all'll find it hard to resist. Raved about by readers, husbands, children, and recipes testers akin, many claim it'southward better than traditional meatloaf. The dazzler of creating a lentil loaf (equally opposed to a meatloaf) is that you tin can gustation the mixture equally you get without having to worry nearly the raw meat. This results in a perfectly seasoned loaf and, trust me, the batter tastes so good! Lentil loaves tin be temperamental, so it's best to follow the directions exactly as written as I've tested this multiple means. Even minor changes to this recipe tin can upshot in a loaf that doesn't stick together as well. I love to serve this loaf with my stunning Cauliflower Carrot Mash, applesauce, and/or steamed broccoli or greens. This lentil loaf is inspired by Terry Walters' Make clean Food Lentil Loaf recipe.
Ingredients
For the Lentil-Walnut Loaf:
- two (14-ounce/398 mL) cans of lentils, drained and rinsed*
- 1 loving cup walnuts, finely chopped
- 2 teaspoons (10 mL) extra-virgin olive oil
- 2 cups finely chopped sweet onion
- 3 garlic cloves, minced
- 1 cup finely chopped celery
- ane cup grated carrot
- 1/3 loving cup peeled and grated sweet apple tree
- 1/3 cup dried cranberries (chopped) or raisins
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- one teaspoon dried oregano
- Fine body of water salt, to taste (I employ nearly i teaspoon)
- Freshly ground black pepper, to taste
- 3 tablespoons ground flax
- 1/2 loving cup oat flour
- 1/2 cup spelt bread crumbs (or bread crumbs of choice)
- i/4 teaspoon red pepper flakes (optional)
For the Balsamic-Apple Glaze:
- 1/iv cup (60 mL) ketchup
- 2 tablespoons (thirty mL) unsweetened applesauce or apple butter
- 2 tablespoons (30 mL) balsamic vinegar
- 1 tablespoon (15 mL) pure maple syrup
Directions
- Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan, and so line it with a piece of parchment paper cut to fit the length of the pan.
- If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. Afterward draining, add them into a very big bowl and mash the lentils with a tater masher. The goal is to create a lentil paste while still leaving near one/iii of the lentils intact.
- Spread the chopped walnuts onto the baking sail. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Fix aside to cool.
- Increase the oven rut to 350°F (180°C).
- Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Melt for 4 to 5 minutes until the onion softens.
- Stir in the celery and carrot, and go along cooking for another few minutes.
- Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, i/ii teaspoon salt, and black pepper. Cook for a couple minutes longer.
- Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
- Stir in all of the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add together more salt (I commonly add together another i/2 teaspoon). If the mixture seems dry out, add a tablespoon or two of water and mix again.
- Press all of the lentil loaf mixture into the prepared loaf pan. Pack information technology down every bit firmly every bit y'all tin can as this will help it hold together after cooling.
- In a pocket-size bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over height of the lentil loaf.
- Bake the lentil loaf, uncovered, at 350°F (180°C) for 50 to 60 minutes until the edges beginning to darken and the loaf is semi-house to the touch on. Place the loaf pan directly onto a cooling rack for fifteen minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper equally "handles") and place it directly onto the cooling rack for some other thirty minutes.
- Later cooling, advisedly slice the loaf into slabs. Serve immediately. The loaf will go on to business firm up as information technology cools. Some aging is normal if sliced while warm.
Tip:
- * If you'd like to make lentils from scratch, swap the two cans of lentils for 1 cup of uncooked lentils. Add together the lentils into a pot and embrace with water. Bring to a low boil over loftier heat, reduce the oestrus to medium-loftier, and then simmer the lentils uncovered for 20 to xxx minutes until tender. Drain well.
Nutrition Information
(click to expand)
Serving Size one of 8 thick slices | Calories 300 calories | Total Fat 12 grams
Saturated Fat 1 grams | Sodium 530 milligrams | Total Carbohydrates 37 grams
Fiber 4 grams | Sugar 10 grams | Protein 12 grams
* Nutrition data is approximate and is for informational purposes simply.
When the lentils are finished cooking (and cooling), take 75% of the lentils and process them in a nutrient processor until near polish.
While the lentils are cooking, set up the rest of the recipe.
Sautee your garlic and onion.
Add in the grated carrot and optional celery or dark-green onion.
Mix well and cook over low heat for several minutes.
Add in the grated apple tree, raisins, and chopped walnuts (do not chop the walnuts as small as shown below- it was from an earlier trial).
Cook for a couple minutes.
Add together in kosher salt, Thyme, and blackness pepper.
In a big mixing basin, mix the flax, lentils (processed and not-candy), breadcrumbs, veggie mixture, oat flour (I processed 1/two loving cup regular oats), and footing flax. Stir well.
It will await like this:
Press firmly into a loaf pan lined with parchment paper.
When I pressed information technology into the pan, I immediately knew that this loaf would hold together cheers to the ground oats, flax seed, and candy lentils.
It was much different than the previous trials…(note how crumbly it looks even in the pan before baking)
At present spread on the glaze:
Perfecto!
Now bake for 45 minutes at 350F, uncovered.
Cool for 10 minutes.
Makes about eight thick, oral cavity-watering slices. I knew that this loaf was a crowd pleaser when Eric got actually excited over it! He said he would have this over meatloaf any day.
We enjoyed our lentil loaf with sautéed spinach greens and applesauce! Quick, easy, and delicious.
I did a HUGE happy trip the light fantastic toe when this lentil loaf turned out. Eric and I both agreed that it is the best vegan loaf nosotros've ever tried. I hope you lot enjoy it too! It makes a wonderful New Year's meal if you aren't feeling the Black Eyed Peas.
It is delicious, chewy, crunchy, and topped with the most addicting sweet coat.
As for the crumbly leftovers from the previous 3 trials?
Eric suggested they would make a not bad vegan taco filling! I remember that is a bully idea. I'g going to freeze a bunch of it too.
Have a groovy start to 2011!
Oh the Night Here It Comes Again
Source: https://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/
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