Lentil Loaf

 Bake in large glass loaf pan – makes 8 pieces 1” thick or 16 pieces ½” thick

Bake 375 F for 30 minutes covered, 15 minutes uncovered, and turn off oven but leave in the oven for another 15 minutes.

Lentil loaf browned under broiler, served with butternut squash – Idaho potato mash with scallions, portobello mushroom on a bed of eggplant pate, romaine and tomato salad topped with harvest mustard mellow white miso dressing.

Lentil loaf leftovers. Top is sprinkled with nutritional yeast.

I took the end pieces of the leftover lentil loaf and stuffed bell pepper, then baked with onions.

Lentil Loaf Ingredients:

2 cups cooked red lentils (cooked with olive oil and leeks)

1 cup walnuts (chopped)

½ cup rolled oats

1 cup sourdough bread crumbled (I used my homemade very sour sourdough bread)

1 large stalk of celery (sliced thinly)

2 Medium size carrots (grated)

2 large scallions (sliced thinly)

1/8 cup flaxseed meal

¼ cup nutritional yeast

1/8 cup ketchup

2 tbsp Tamari

1 tbsp Worcestershire (I make a vegan Worcestershire by Martha Stewart)

4 to 5 turns of grinder Himalayan Salt

4 to 5 turns of grinder black pepper corns

2 tsp oregano

1 tsp ground fennel seed

1 tsp garlic powder

2 tbsp dried onion flakes

 

 

Glaze ingredients:

1/3 cup ketchup

2 tsp maple syrup

1 tsp Worcestershire (I make a vegan Worcestershire by Martha Stewart)

 

Instructions:

Combine all ingredients mixing well together, spoon in to lightly oiled glass loaf pan.

Add the glaze to top of the loaf.

Bake:

Bake in large glass loaf pan – makes 8 pieces 1” thick or 16 pieces ½” thick

Bake 375 F for 30 minutes covered, 15 minutes uncovered, and turn off oven but leave in the oven for another 15 minutes.

 

Lentil Loaf Nutritional Lable

Glaze for top of the Lentil Loaf