Description
This vegan lentil loaf is not just a great side dish for special occasions. It is full of good-for-you ingredients and on the table within 1 hour.
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 1 large parsnip
- 7 oz mushrooms (200 g)
- 1 celery stalk
- 1/4 cup tomato paste (50 g)
- 2 cups cooked brown lentils (330 g)
- 1 cup oat flour (100 g)
- 1/4 cup chickpea flour (25 g)
- 2 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tbsp Worcestershire sauce (optional)
- 2 tsp thyme, dried
- 2 tsp sage, dried
- 1/2 tsp salt
- 1/2 tsp black pepper
Glaze
- 1 tbsp tomato paste
- 1/2 tsp apple cider vinegar
- 1 tsp maple syrup
Instructions
- Finely chop the onion and garlic. Peel the parsnip and dice into small cubes. Dice the celery and finely chop the mushrooms.
- Sauté the onion and garlic in a large pan in a little water for 1-2 minutes. Add the vegetables and continue to sauté for 10-12 minutes. Stir from time to time.
- Stir in the soy sauce, yeast flakes and spices and remove from the heat.
- Preheat the oven to 180 °C (350 °F).
- Mix the chickpea flour with 4 tbsp water.
- Transfer the cooked vegetables to a large bowl and add the remaining ingredients, including the chickpea flour mixture. First mix roughly with a spoon and then work with your hands until you have a sticky mixture.
- Pour the lentil mixture into a lined baking tin (or use one made of silicone) and press flat.
- For the sauce, stir together the tomato paste with the vinegar and maple syrup and 2-3 tablespoons of water and brush over the lentil loaf.
- Bake in the oven for approx. 30-35 minutes. Allow to cool slightly for approx. 5-10 minutes before slicing and serving.