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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Prepare the lentil nut loaf first.
2. While the lentils simmer, cut up the celery root and simmer for the mash.
3. Once the nut loaf is in the oven, simmer the cranberry juice for the glaze.
4. Prepare all of the ingredients for the salad, but toss at the last minute.
5. Drizzle the glaze on top of the cooked nut loaf. If there is extra sauce, serve some on the side.
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.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
Sweet, tangy and savory cranberry glaze is perfect drizzle across meat or even better the vegan Lentil Nut Loaf.
What a lovely way to showcase both chestnuts and those sweet little cuties on a bed of spinach greens. Creamy yogurt dressing brings everything together. If you don’t have dates, use dried apricots or cranberries instead. Walnuts substitute nicely for the chestnuts if they are not available.
