Vegan Lentil Walnut Vegetable Loaf
 
Prep Time
Cook Time
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It takes a little work to get it into the oven, but the taste is worth it. Make the loaf in one large pan, or divide it into six equally sized large muffin tins as I did here.
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Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 6
What You Need
  • 1 cup dry green lentils
  • 2-1/2 cups water
  • ½ vegetable/herb bouillon cube
  • ¼ tsp sea salt
  • 3 tablespoons ground flax seeds
  • ⅓ cup water
  • 1 cup walnuts, chopped small
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 medium Vidalia (sweet) onion, minced
  • ⅓ cup minced yellow bell pepper
  • ⅓ cup minced red bell pepper
  • 1 carrot, peeled and grated
  • 1 large stalk celery, diced fine
  • ¾ cup rolled oats
  • ½ cup unsweetened applesauce
  • ½ cup garbanzo bean flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dhana Jeera (mixture of coriander and cumin powders)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh ground black pepper, red pepper flakes, and more salt to taste
How to Do It
  1. Preheat oven to 325*.
  2. Rinse lentils and strain. In large pot, add 2-1/2 cups water, bouillon cube and lentils. Bring to a boil then lower heat and simmer for about 30-35 minutes until soft, stirring occasionally. Slightly overcooked is fine since they’ll be mashed or pureed for the loaf.
  3. Once done, remove the top and set pot of lentils aside to cool. The last water will absorb and the lentils will thicken after about 10 minutes. Once cooled, break up with pastry blender until ¾ are consistency of mashed potatoes and the rest remain whole.
  4. Stir flax seeds into water and let sit for 15 minutes until thickened.
  5. In small pan, place chopped walnuts. Put in oven and toast for about 8-9 minutes.
  6. Heat 1 tablespoon of olive oil in nonstick skillet over medium heat. Sautee onion, garlic, carrots, peppers, and celery about 5-6 minutes. Remove from heat and add seasonings, stir to mix well and set aside.
  7. In a large mixing bowl, combine cooked lentils, flax egg, sautéed vegetables, garbanzo bean flour, applesauce, oats, red pepper flakes, salt and pepper.
  8. Stir in toasted walnuts. Taste and adjust seasonings if required.
  9. Spray six large muffin tins with non-stick spray. Divide lentil mixture equally into the six compartments, pressing mixture into the pan to eliminate spaces.
  10. Bake uncovered at 350 for about 30 minutes. When done, the edges will be a light toasty brown.
  11. Cool for at least 15 minutes before removing from pan, and finish cooling on cooling rack.
  12. Before serving top with ketchup, barbecue sauce or whatever glaze you like (optional).
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/vegan-lentil-walnut-vegetable-loaf/