Vegan Lentil Loaf Baked Food

VEGAN LENTIL LOAF

Steps:

• Pre-heat oven to 375°F.
• Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
• In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
• Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
• Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
• Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
• In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
• Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
• Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.

VEGAN LENTIL LOAF

Steps:

• Cook rice according to package directions.
• Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.
• Boil lentils in 2 quarts of water for 18 minutes, then drain.
• While the lentils are cooking, dice 2 onions, and saute them in olive oil over low heat.
• Sprinkle the onions with 1/2 tsp salt, 2 tsp poultry seasoning, and 2 cloves minced garlic. Continue to saute over low heat for 10-12 minutes until translucent.
• Add 2 cups cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), 2 tbsp nutritional yeast, 1 tsp salt, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.
• Fill an oiled bread loaf pan with the mixture and pack it down tightly.
• Top with ketchup or other sauce.
• Bake at 350°F (177°C) for 1 hour.
• Allow cooling for about 15 minutes before slicing.

VEGAN LENTIL LOAF (BAKED)

Steps:

• Cook lentils according to their package.
• Chop onion, carrot, mushrooms and celery into small pieces and mince garlic, add everything to a pan over medium heat with the olive oil and cook until soft, about 7-9 minutes.
• Add tomato paste and spices and mix well, then remove from heat.
• Add remaining ingredients and mix well, add half of the mixture to a blender or food processor and blend until smooth**, then add mix well with the unblended half.
• Lightly oil and add parchment paper to a bread loaf pan, and add mixture. Squish down evenly.
• Mix together tomato topping and pour over the top of the lentil loaf, smoothing it out evenly.
• Bake at 350 degrees F for 45-60 minutes, or until firm.

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.