Welcome to Thanksgiving week on the blog!
I’m getting my vegan and gluten free Thanksgiving recipes done early so you can plan and prepare. First up is this hearty main dish, my Vegan Lentil Loaf (gluten free) thats seriously scrumptious and wonderful!
EEK! For some reason I’m more excited than usual for the holidays this year. I don’t know if it’s the weather changing or wanting to be around family more due to the craziness of 2020? Either way, I’m here for it and happy to do all the festive things! I also think it’s because I don’t have any major projects happening right now. Last year around this time I had just released The Happy Hormone Guide, I was getting ready for my wedding in Puerto Vallarta and was starting to work on my cookbook (releasing in January 2021!). I was the most stressed I’ve ever been and honestly just wanted the holidays to be over (how sad!). I remember feeling beyond exhausted and worn out… so this year is feeling like a breath of fresh air 🙂
Okay let’s chat about this delish lentil loaf with all the texture and flavor! If your man is hungry, make him this. He’ll be impressed and his stomach will be happy. The best part is it can be prepped and made ahead, then all you have to do is bake it when you’re ready (and the leftovers make great vegan meatloaf sandwiches… YUM).
Did I mention it was filling?! Haha all I needed is one slice with a side of mashed potatoes and leafy green salad or roasted vegetables. It’s absolutely perfect. I know you and your family will love it!!
Other Recipes You May Like:
- Vegan Stuffing
- Healthier Cranberry Sauce (Refined Sugar Free)
- Thanksgiving Roasted Vegetables
- The Easiest Vegan Gravy
- Roasted Sweet Potatoes with Maple Pecan Date Crumble
- Mini Vegan Pumpkin Pie Cheesecakes
Vegan Lentil Loaf (Gluten Free). Filling, hearty, packed with veggies and heart-healthy lentils. Can be prepped and made ahead of time! Scrumptious!
3/4 cup dry green lentils, rinsed (I used french green lentils)
2 1/4 cups low-sodium vegetable broth (or water)
3 tablespoons ground flaxseed
1/3 cup water
2 tablespoons avocado oil/olive oil
1/2 yellow onion, diced
3 cloves garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 red bell pepper, diced very small
2 medium-sized carrots, diced very small (I peel them to remove the dirt)
1 celery stalk, diced very small
3/4 cup gluten free oats
1/2 cup oat flour
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons ketchup
1 tablespoon tomato paste
1 tablespoon vegan worsterchire sauce
1/3 cup chopped fresh parsley
1/4 cup ketchup
1 1/2 tablespoons balsamic
1 1/2 tablespoons maple syrup
First, prepare the lentils by rinsing them. In a medium-sized pot, combine 2 ½ cups broth/water with lentils. Bring to a boil, reduce heat, then cover and simmer for about 35 – 40 minutes. Drain the excess broth/water and set aside in a strainer (we are going to puree ¾ of the mixture once cooled).
Make a flax egg. In small bowl combine the ground flaxseed + ⅓ cup water. Set aside for at least 10-15 minutes, until it is gel-like. This will act as the binder along with the pureed lentils.
Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
In a sauté pan, heat the oil over medium heat. Sauté the onion for 3-4 minutes until fragrant. Stir in the garlic, sea salt, pepper and red pepper flakes, and cook for 2 minutes. Stir in the bell pepper, carrots and celery for about 5 minutes or until softened. Set aside to cool.
In a food processor (or using a potato masher), roughly blend ¾ of the lentil mixture. It doesn’t have to be completely pureed, just enough to feel like a sticky dough because this works as a binder.
Transfer the lentils (pureed and regular) to a large bowl along with the sauteed vegetables and flax egg. Stir in the oats, oat flour, thyme, garlic powder, onion powder, ketchup, tomato paste, worsterchire and parsley. Mix well until fully combined. Taste test, adding more salt/pepper if necessary.
Transfer mixture into the lined loaf pan. Press down firmly.
Bake uncovered for 35 minutes. Meanwhile, prepare the glaze. Combine all ingredients in a small bowl and mix until well combined.
Remove loaf pan from oven and spread the glaze evenly over top the loaf.
Bake for 20 more minutes.
Remove from oven and allow to cool before slicing.
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