I like to browse other health food blogs and one that I go to often is “Oh She Glows.” I was intrigued by her recipe for faux-meatloaf and decided to give it a try. You can view the original recipe here.
- 1 cup uncooked green lentils
- 4 cups veggie broth
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water (this is the “binding agent”)
- 3 garlic cloves, minced
- 1.5 cups diced onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/2 cup oatmeal (ground into a powder with food processor)
- 3/4 cup breadcrumbs (I used italian breadcrumbs)
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- 1 tsp dried oregano
- salt & pepper, to taste
- red pepper flakes, to taste
Sweet & Tart Glaze:
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 4 Tbsp unsweetened applesauce
- 4 Tbsp apple cider vinegar
Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of veggie broth. Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add the rest of the veggie broth as needed (you don’t want the lentils to burn). The goal is to cook the lentils until they are mooshy. Mash lentils slightly with a spoon when ready.
Toast walnuts at 325F for about 8 minutes. Set aside. Increase oven temp to 350F.
Whisk ground flax with water in a small bowl and set aside. It will become gelatinous-that’s what you want. It acts as an egg substitute.
Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery and shredded carrot. Sautee for about 5 minutes more. Remove from heat.
Whisk the glaze ingredients together in a small saucepan and simmer it for a few minutes to dissolve the sugar. Put half of it in the loaf mixture. Reserve 1/4 for glazing the top of the loaf before baking and 1/4 for a dipping sauce.
In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
Line 2- 9×5 loaf tins with parchment paper. Press mixture firmly into pan and cover with 1/4 of the glaze.
Bake at 350F for 45 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Slice and enjoy with your sides of choice. To be traditional, go with mashed potatoes, broccoli or peas and carrots. The glaze is delicious but if don’t like your entrees sweet, you can easily make a veggie gravy instead.
Special thanks to: Oh She Glows Blog