Tuesday, November 20, 2012

Best Holiday Lentil Walnut Loaf

1 cup dried green lentils
3 cups water
1 veggie bouillon
1 cup diced celery
1 cup shredded carrots
1/4 cup chopped onion
1/2 cup chopped walnuts
2 garlic cloves minced
3 flax eggs or Ener-G eggs

3/4 cup panko bread crumbs (bread crumb of your choice, can sub. with gluten-free option)
1/4 cup oat flour
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried thyme
1  teaspoon salt
1/2 teaspoon pepper

1/4 cup ketchup
1/8 cup vegan Worcestershire Sauce

First wash and drain the dried lentils. Add the lentils into a pot along with the water and veggie bouillon. Bring the water to a boil then simmer on low for about 40 or until tender. Allow the lentils to cool down a bit and soak up the excess broth (there should only be a little less than 1/4 off the broth left).

Pre-Heat oven to 350 F

Now prepare the 3 flax eggs or Ener-G eggs in a large bowl, then add in the cooked lentils along with the celery, onion, walnuts, mince garlic.

In a separate bowl combine the panko, oat flour, marjoram, basil, thyme salt and pepper. Make sure everything is mixed together and add it into the lentil mixture. Stir until everything is coated and there is no more dried bread crumbs.

Add the lentil loaf mixture into a lined loaf pan, top it off with the glaze and bake it for 30-35 minutes, until the sides begin to brown up a bit but not burn.

Take the loaf out and let it cool for about 15 minutes and serve with your favorite sides.

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