Lentil and Walnut Holiday Loaf
Indulge in a vegan holiday loaf rich with lentils, walnuts, and savory herbs. This hearty dish is a testament that plant-based eating can be both luxurious and comforting.
Ingredients
- 2 cups cooked green lentils
- 1 cup walnuts finely chopped
- 1 onion finely diced
- 2 celery stalks finely chopped
- 2 carrots grated
- 2 cloves garlic minced
- 1 cup breadcrumbs gluten-free if necessary
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water flax eggs
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce gluten-free if necessary
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
- In a large bowl, mash half of the cooked lentils until mostly smooth.
- Add in the remaining lentils, walnuts, onion, celery, carrots, and garlic, mixing until well combined.
- Stir in the breadcrumbs, flax eggs, tomato paste, soy sauce, thyme, and rosemary.
- Press the mixture firmly into the prepared loaf pan.
- Bake for 45 minutes, or until the loaf is firm and the top has a slight crust.
- Let the loaf cool in the pan for 10 minutes before lifting it out onto a serving platter.
- Slice and serve as a vegan alternative to traditional meatloaf, garnished with fresh herbs.