The other day I was feeling like having a meatloaf, but I did not want to have red meat too often. Thus, I created something called a lentil loaf. Lentil loafs are hearty, delicious, and made with ingredients available in-everyone's pantry. It can easily be customized to be gluten free, oil free, and can be made ahead of time.
I am not fond of leftovers but this loaf leftovers make for great vegan "meat"loaf sandwiches!
If you are following an individualized meal plan with me and have certain restrictions, see the variations mentioned below.
10 Servings
Ingredients:
1 tsp Neutral Cooking Oil
12 Button Mushrooms (sliced)
2 Shallots or onions (chopped)
2 Carrot (finely chopped)
3 Garlic (cloves, minced)
2 tbsps Tamari
3 tbsps Ground Flax Seed (ground)
1/3 cup Water
1 cup Walnuts or mixed nuts (toasted)
1/2 cup Sun Dried Tomatoes (chopped)
2 tbspsThyme (fresh, chopped)
2 cups Brown Lentils (cooked),
Sea Salt to taste
3/4 cup Rolled Rye or Oats
1/2 cup Whole Grains Rye Flour or Oats Flour
1 tsp Sea Salt
1/4 cup Sugar Free Ketchup
2 tbsps Balsamic Vinegar
Instructions:
Preheat the oven to 350ºF (177ºC) and line a loaf pan with parchment paper.
In a skillet over medium heat, add the oil. Once hot, add the mushrooms and cook for about 4 minutes, until softened. Stir in the onion and carrots and cook for an additional 3 minutes.
Add the garlic cloves and tamari and stir for 1 minute. Remove from heat and set aside.
Flax Egg: Add the flax seeds and water to a small bowl, stir and set aside.
Add the walnuts to a food processor, pulse to chop and then place in a large bowl.
Then add the vegetable mixture, sun dried tomatoes and thyme to the food processor and pulse to a rough consistency, while still leaving some vegetable chunks.
Add to the large bowl. Then add about 3/4 of the lentils to the food processor and pulse to incorporate, but not completely smooth. Add this along with the remaining lentils to the large bowl.
Add the grains, flax mixture, and salt to the large bowl and mix to combine. Pour into the prepared loaf pan, pressing down to ensure it's smooth.
Mix the ketchup and balsamic together in a small bowl. Spread this glaze on top of the lentil loaf and place in the oven for 45 to 50 minutes, until cooked through. It should be golden brown and the edges dry to the touch. Let it rest for 10 minutes in the pan, then remove and place on a cooling rack.
Slice and enjoy!
Variations:
Gluten Free?
Use almond flour or buckwheat flour.
Nut-Free?
Use toasted sunflower seeds or omit the walnuts.
Metabolic Balance Protein Rules
Start every meal with a couple of bites of protein.
Eat only one type of Protein per meal please.
Eat every type of protein only once per day.
Do not mix proteins. This recipe mixes lentils and nuts which may not be allowed when starting on the plan. Replace the nuts with more vegetables.
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