Last week, I had Thanksgiving Dinner at one of my besties’. We had a vegan Thanksgiving, and for the entrée… she made a lentil veggie loaf! It was super tasty (although it was a bit spicier than we like) and it brought back a flood of memories for me!

I’ve had veggie loaves before, I tried an Amy’s Organic frozen entree and had one at Real Food Daily (a vegan restaurant in LA). I loved both, but it sort of dropped off my radar. (And I really did grow up loving my Mom’s meat loaf. There was something so comforting about a slice with a dollop of mashed potatoes.)

But somehow I completely forgot about meat AND veggie loaves altogether. The weather is cooler; it’s winter time and I’m much more into “comfort foods” this time of year. So, inspired by my friend, I decided to try one myself.

And the verdict? Let’s just say, I love when I impress myself. 🙂 

It was AMAZING! It was so yummy that I kept saying out loud “this is SO good!” after every bite! Why on earth have I not tried this before?! Be warned… mine is not the prettiest dish I’ve ever made! (my friends was way prettier!) but that’s because I made double (cook once, eat 2 or 3 times is my motto!) so I don’t think it held together as well. Doesn’t matter. Don’t care. It was so yummy!!! Leftovers are amazing! I recommend heating leftovers (in oven or stove top) in slices.

Besides being delicious and easy, this dish is LOADED with protein and fiber! 

This dish is really versatile, it’s great for a holiday celebration but easy enough for a week night meal. (If you want some serving suggestions, I made it with an acorn squash mash & steamed swiss chard one day, and sweet potatoes & broccoli the next!)

Clearly, I will be making this again. Would love to hear what YOU think! Comment below! 

Happy & Healthy Cooking!

xo

Abby

Veggie Loaf  (Vegan & Gluten Free)
Serves: 6-8

Ingredients:

Loaf:

• ½ cup dry green lentils
• 1⅓ cup water
• 1 bay leaf
• 1 tbsp olive oil
• ½ large onion, chopped
• 1 – 2 celery stalk, chopped
• 1 – 2 carrot (or handful baby carrots), chopped
• 3 garlic cloves, minced
• 1 cup rolled oats
• 3 tbsp coconut aminos (can substitute tamari, if that’s what you have)
  
• 3 tbsp tomato paste
• 2 tbsp ground flaxseed
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp dried thyme
• ¼ tsp ground pepper
• ¼ tsp sea salt

Glaze:

• 2 tbsp tomato paste
• 1½ tbsp pure maple syrup
• 1 tbsp balsamic vinegar

Instructions:

1. Pre-heat oven to 350F.
2. Prepare lentils according to package. (Add lentils, bay leaf & water to a pot. Bring to a boil, reduce heat, cover and simmer until all the liquid is absorbed and lentils are tender, about 15-20 minutes). 
3. Heat oil over medium heat and sauté onions, garlic, carrots and celery until softened. (About 5-10 minutes.)
4. Add half the lentils (reserve half for later), cooked veggies, oats, coconut aminos, tomato paste, ground flaxseed, yeast, thyme, oregano, basil, salt and pepper to a food processor.
5. Pulse until just combined, not totally smooth. 
6. Stir in the rest of the lentils and press mixture into parchment lined bread pan. 
7. In a small bowl mix tomato paste, maple syrup and balsamic vinegar.
8. Spread glaze over the loaf.
9. Bake for 35-40 minutes.
10. Let stand for a few minutes before cutting, and it will hold together better.
11. Enjoy!