Vegan Lentil Loaf Gluten Free 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 LENTIL LOAF (GLUTEN FREE)

Steps:

• 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.
• Enjoy! Serve with The Creamiest Vegan Mashed Potatoes and The Easiest Vegan Gravy!

BARBEQUE SAUCE LENTIL LOAF - VEGAN AND GLUTEN-FREE

Steps:

• Preheat the oven to 375°F.
• In a small bowl, combine ground flax seeds with boiling water. Stir and set aside. After a few minutes, the flax seeds with form a sticky goopy mixture, like beaten eggs.
• Heat the olive oil in a large saucepan over a medium heat, add the mushrooms and cook 3 to 5 minutes until the mushrooms are tender, add in the thyme and bok choy and cook until the bok choy is tender, about 5 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
• Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in a food processor until smooth (some whole bits may remain, that's ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax "egg", almond flour, chopped walnuts, and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
• Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
• Bake uncovered for 35 to 40 minutes at 375°F Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.