Easy Vegan Holiday Season: Day 7

By Alexandra Courts

Twenty centimeters of snow has fallen. To me, that just means that I get to stay inside and cook up something comforting and hearty. Growing up, Christmas dinner with my family was not complete without some sort of roast or meatloaf in the centre of the table. Now, seeing how that is no longer an option for me, I was desperately searching for something that would replace and become the main portion of my holiday meal. Lentils were my go-to. They are both filling and delicious!

Here I transformed lentils into a loaf that is perfect for the holidays.

Keep warm, stay full, and be joyful!photo 5Adapted from ohsheglows.com

Glazed Lentil Walnut Apple Loaf

Yield: 1-2 large loaves, or a number of mini loaves

Ingredients:

Loaf…

  • 1 cup uncooked green lentils
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1.5 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet firm apple
  • 1/3 cup raisins
  • 1/2 cup gluten-free flour (Robin Hood Gluten-Free Flour/flour of choice)
  • 3/4 cup breadcrumbs (gluten-free option: grind plain gluten-free cereal/bread)
  • 3/4 tsp dried thyme
  • salt & pepper, to taste
  • red pepper flakes, to taste

Glaze…

  • 1/2 cup ketchup
  • 1/2 cup pure maple syrup

Directions:

1. Preheat oven to 325F. Rinse and strain lentils. Bring 3 cups of water to a boil and season with salt. Place lentils into boiling water and stir. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. You want to overcook the lentils slightly. Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Season with  salt and pepper to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. The remaining mixture can be used as dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes. Transfer to a cooling rack. The loaf is ready for slicing! Enjoy!

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