Vegan Lentil Walnut Loaf
- Number of Servings: 6
Ingredients
Vegan Lentil Walnut Loafmakes 1 loaf to serve 6 peoplePrint this recipe!Ingredients:1 cup green lentils3 cups vegetable stock or broth1 large yellow onion1 large carrot1 stalk celery2 tbsp olive oil2 tsp minced garlic1 cup breadcrumbs3/4 cup chopped walnuts3 tbsp ground flax mixed with 1/2 cup water OR 1 egg white1 tsp oregano1 tsp sea salt1/2 tsp ground black pepperfor topping—2 tbsp ketchup1 tbsp pure maple syrup1 tbsp balsamic vinegar
Directions:
Preheat your oven to 350 degrees.
In a small bowl, combine the ground flax and 1/2 cup water. Set aside.
Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.
Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until
tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.
Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.
Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.
Add the breadcrumbs, flax/water (or egg white) and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.
In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.
Leftovers make great sandwich stuffers!
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORILIPS.
Preheat your oven to 350 degrees.
In a small bowl, combine the ground flax and 1/2 cup water. Set aside.
Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.
Meanwhile, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until
tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.
Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.
Add the oregano, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.
Add the breadcrumbs, flax/water (or egg white) and cooked lentils and toss well. Press mixture into a greased loaf pan and set aside while you make the topping.
In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes and then out on a plate.
Leftovers make great sandwich stuffers!
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORILIPS.
Nutritional Info Amount Per Serving
- Calories: 340.8
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 846.0 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 12.1 g
- Protein: 13.3 g
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