Vegan Lentil Loaf

Christmas in July continues with a cozy classic: my vegan lentil loaf! Perfectly seasoned, hearty, and oh-so-satisfying, this dish brings the holiday spirit to your summer table. Who says you can’t enjoy festive flavors year-round? Dive into the recipe and let the festive plant-based magic begin!

3/4 cup lentils, brown or green, dry

2 cups vegetable stock

3/4 onion chopped

1 carrot chopped

1 celery stalk chopped

3 cloves garlic minced

2 sliced mushrooms

1/2 cup oats

1/2 TVP (textured vegetable protein)/ breadcrumbs

1/2 cup pecan/ walnuts, chopped

2 tbsp flax seeds, ground

2 tbsp soy sauce

1 tbsp parsley

1 tsp oregano

salt and black pepper to taste

2 tablespoons bbq sauce (for glaze)

Take rinsed dried lentils and put them in a pot with vegetable broth. Bring to a boil, then reduce to low for 30 minutes until thoroughly cooked. Then drain and cool. Take the chopped vegetables and sauté them in a pan until tender for about 10 minutes. Take the sautéed vegetables, lentils, oats, TVP (or breadcrumbs) nuts, flaxseed, soy sauce, parsley, oregano, salt, and pepper into a food processor and blend until chunky. Heat oven to 350°. You can line your loaf pan with parchment paper or place it directly in pan. Put mixture in loaf pan and glaze with half of the bbq sauce. Cook for 30 minutes but halfway through add second half of bbq sauce. Once it is baked, remove from oven and let it cool for a few minutes to become more firm. And enjoy.

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