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. This one has a great texture and is just chock full of nutrients, including kale, chia seeds, mushrooms and artichoke hearts. And all of those wonderfully aromatic holiday flavors… it’s a Thanksgiving party in there!
I just hope I’ve gotten this post up in time for those of you who are still looking for a vegan dinner alternative to turkey this year. One of the ingredients that really makes the texture of this loaf perfect is psyllium seed husk. It’s magical! See my recipe note about it below. And those Thanksgiving flavors? Bragg Organic Sprinkle is just the BEST for offering those deep and savory fall recipe notes.
Have fun with this recipe! Make sure you have plenty of time to gather your ingredients. Enjoy!
All of the traditional flavors of Thanksgiving are here in this lovely plant-based loaf!
- 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 12oz. package frozen artichoke hearts, thawed and rinsed
- 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)
- 2 TBS ground chia seeds
- 2 TBS psyllium husk powder (see notes)
- 1 TBS Spike salt-free seasoning
- 1 tsp dried sage
- 1 TBS tamari or soy sauce (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.
Psyllium seed husk is a rather new ingredient to the cooking and baking world. It is my go-to for burgers and loaves since it really helps to set things up for that perfect texture. You can omit it if you have trouble finding it (most health food stores have it or you can always find it on Amazon). If omitting, just add an extra 2 TBS of ground chia seed.
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