Nov 23, 2013
Thanksgiving Lentil Loaf. Vegan and Grain-free.
Yay!!! I finally got a lentil loaf to be the just way I want it. I’ve tried SO many times with so many different ingredients. Most of them turn out kind of pasty. I’m sure you know what I’m talking about if you’ve had as many bean loaves as I have.
- 1 cup lentils + 2 cups water (any kind, I used French lentils)
- 1 pound mushrooms (any kind, I used white)
- 4-5 kale leaves
- 1 12 oz. package frozen artichoke hearts, thawed and rinsed (see notes)
- ½ cup blanched almond flour
- 1 cup walnuts
- 3 TBS Bragg Organic Spinkle (Sorry, no substitutions here–the flavors are perfect for this loaf. Most health food stores carry it)
- 3 TBS ground chia seeds
- 1 TBS Spike salt-free seasoning
- 1 tsp dried sage
- 1 TBS tamari (or to taste)
- ½ cup dried, fruit juice sweetened cranberries
- 1/4 cup dried currants
- 2 TBS fruit-only apricot jam
- Twist of ground black pepper
- Preheat oven to 350° F.
- Line a loaf pan with parchment paper so that the paper hangs over the edges a bit.
- Cook the lentils with the water on medium heat until all or most of the water is absorbed. Set aside to cool.
- Slice the mushrooms, rough chop the kale and water-sauté together until tender and most of the water has cooked off of the mushrooms.
- Put the lentils in a fine strainer and push out any excess water with a large spoon.
- Place the mushrooms, kale, artichoke hearts, lentils and walnuts in a food processor and pulse until combined but still a little chunky.
- Turn the mixture out into a bowl and add all of the remaining ingredients. Stir well to combine.
- Spoon the mixture into the loaf pan, pushing down so it’s tight and shape into a loaf with a large spoon or a spatula.
- Top with a little freshly ground black pepper.
- Bake for 1 hour and 10 minutes.
- Let the loaf cool for about 15 minutes, then gently lift from the pan with the parchment paper and slide it off onto a serving dish.
- Top with your favorite vegan gravy or some homemade cranberry sauce.
Serves 6. Enjoy!