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Lilly’s Table

 
 
Cranberry Glaze
© Lillys-Table.com Photo of Lentil Nut Loaf
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lentil Nut Loaf

from Cranberry Glazed Lentil Nut Loaf with Caramelized Apple Hazelnut Salad, the Week of December 15, 2013.
View the previous recipe for this meal.

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.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, finely minced
  • ½ cup carrot, finely minced
  • ½ cup turnip, beets, radishes or other root vegetables, finely minced
  • 1 cup lentil, red cook up fast, but brown, green or a combination work too
  • 3 cups broth, your preference
  • ½ cup walnuts, broken into pieces
  • ½ cup almond flour, or almond meal*
  • 2 tablespoons flax meal, ground
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt

Serving Size: 6 People

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Preparation Instructions

Warm a splash of the olive oil in a sauce pan or deep skillet over medium heat. Add the minced onions, carrots and turnips or other minced root vegetables. Saute for about 5 minutes until softened.

Rinse the lentils and pick through for any stones. Stir in the lentils and pour in the broth. Bring up to a simmer. Reduce to low and simmer for about 20-30 minutes until the lentils have become tender. Longer if using thicker lentils such as green or brown.

Preheat the oven to 400.

As soon as the lentils are soft, fold in the walnuts, almond flour, flax meal, nutritional yeast, smoked paprika, thyme and salt.

Grease the loaf pan with the remaining olive oil or line with parchment paper to make pulling it out even easier.

Spread the lentils & nuts into the loaf pan, smoothing out the top. Bake for 20-30 minutes until the edges are crisping up and the loaf feels almost firm to the touch when you press it in the center.

To serve, drizzle on a Cranberry Glaze or your favorite brand of ketchup.