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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
The Lentil Nut Loaf will clearly take awhile, so start here. While the lentils cook & then the nut loaf bakes, whip up the salad dressing, slice the sunchokes and let the cranberry juice simmer away. You may even have time to clean the most of the dishes while you are at it.
This hearty vegan ‘meatloaf’ will have meat lovers considering becoming vegetarian. Most root vegetables will do the job of the carrots and turnips, so mix and match as veggies are available to you. The ground flax seed works as a binding agent, but an egg can work instead if you eat them. Most types of lentils will do, but red lentils cook up a bit faster. If feeling festive, use a few different types. The different cook times will add variety to the texture, just be sure the lentils are thoroughly cooked before baking it in a loaf pan. While not required, this Cranberry Glaze makes this entire dish a bit more magical.
Sunchokes are the roots from a sunflower so naturally I felt compelled to stick with the family and whip up a creamy sunflower dressing bright with lemon and a bit of toasty sunflower seeds. This simple salad can be extended by tossing with greens or other vegetables. If you do not have sunchokes, use cooked potatoes instead for a Sunny Potato Salad.
Sweet, tangy and savory cranberry glaze is perfect drizzle across meat or even better the vegan Lentil Nut Loaf.
