Vegan Holiday Lentil Loaf Food

VEGAN LENTIL LOAF

Steps:

• First, cook the lentils. Combine all ingredients together in a large saucepan and bring to a boil over high heat; reduce the heat to low, cover, and let simmer for 30 minutes. Preheat the oven to 375F once 10-15 minutes have passed.
• In the meantime, cook the Vegetables for the filling. Add a splash of Water to a large sauté pan along with the Onion, Celery, and Garlic. Cook over medium heat, then add in the Carrots with an additional splash of water and cook for an additional 1-2 minutes.
• Next, add the diced Mushrooms along with 1 tbsp of Tamari and the fresh Herbs. Stir well and sauté the mixture over Medium heat until almost all of the liquid has evaporated from the pan, around 10-12 minutes. You want the vegetables to be as dry as possible!
• Once the Lentils have finished cooking, transfer them to a fine METAL strainer (do not use a strainer with large holes) and use a spatula to "stir" the lentils and remove as much extra liquid as possible. The Red Lentils will break down and become a thick puree, while the Brown Lentils will remain relatively intact.
• Add the Lentil Puree, cooked Vegetables, Walnuts, Ground Flax, and remaining 1 tbsp of Tamari to a large bowl. Mix until everything is evenly incorporated, then firmly pack the "batter" into a greased or lined 8×4″ loaf pan. There should be a little extra batter protruding from the top of the pan - I like to round this out to create an even top of the loaf.
• Bake the loaf in the oven for 50 minutes, then remove and let sit in the pan for 5 minutes before carefully transferring to a cooling rack. Let sit for at least 30 minutes before serving, preferably overnight. I would suggest reheating the loaf in the oven just before you slice it, so it can be served warm.

VEGAN HOLIDAY LENTIL LOAF

Steps:

• Preheat oven to 350 degrees F.
• Chop onion and celery finely, and crush the garlic clove.
• Spray a frying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent.
• Add the sage.
• Combine all ingredients in a large bowl and mix well.
• Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture.
• Press down.
• Bake 30 minutes covered, 10 minutes uncovered.
• Let stand for 5-10 minutes before cutting and serving.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.