This hearty, colorful loaf is made from red lentils, chickpeas, vegetables, and potatoes. It's nutty, savory, and slightly sweet thanks to the addition of roast sweet potatoes and carrots. The loaf goes extremely well with vegan cheese sauce, a salad of Romain lettuce, steamed kale, oven roasted tahini-sauce coated Brussels sprouts, and raw red cabbage.
Lentil Potato Nut Loaf [Vegan, Gluten-Free]
- 1/2 cup dry red lentils
- Heaping 1/2 cup cooked chickpeas
- 1 red onion, chopped
- 12 leek slices, about 1/3-inch
- 1 medium carrot, chopped
- 1/2 a sweet potato
- 1 big potato
- 4 garlic cloves
- 2 pinches of chili flakes
- 1 teaspoon smoked paprika
- 1 tablespoon miso paste
- Leaves from 3 fresh rosemary stalks, chopped
- Leaves from 5 fresh sage stalks, chopped
- .9 ounces hazelnuts
- .9 ounces almonds
- 2 tablespoons ground flax seeds, plus 4 tablespoons water
- 3 teaspoons dried tomato granules
- 1/2 tablespoon raw buckwheat flour
- Black pepper and Himalayan salt, to taste
- Wash the lentils well and boil. Set aside.
- Process the nuts in food processor into coarse crumbs or chop them with a knife. Process the chickpeas in a food processor or mash with a fork.
- Mix ground flax seeds with water and set aside.
- Chop onion, leek, carrot, sweet potato, and potato into smaller cubes and throw them into a bowl.
- Take a big pot, add 2 tablespoons of water (you shouldn’t need more) and heat it up. Once the water starts to sizzle, bring down the heat, add chopped vegetables and mix for a while. Cover with lid and mix every now and then. Sauté the vegetables for a total of 8-10 minutes.
- Peel garlic cloves and crush them through a garlic press. Add to pot of vegetables and mix well. Also add chili flakes, paprika powder, miso paste, and chopped sage and rosemary into the pot. Mix well. All this in the range of 8-10 minutes.
- Turn off the heat and cool the vegetables a bit by mixing it with spoon and let the access water to vaporize.
- Add into pot: boiled lentils, processed nuts and chickpeas, tomato granules, and flax eggs. Mix really well. Taste and season with Himalayan salt and black pepper.
- Finally, mix in 1/2 tablespoon of buckwheat flour. The mixture has to be quite dry – it’s still moist, but not liquid.
- Heat oven to 375°F. Take loaf tin and line it with parchment paper.
- Transfer the loaf mixture into tin and press it down really well, using spatula to make sure there are no air bubbles.
- Bake for 50 minutes until it’s golden. Remove from oven and let breathe for a couple of minutes. Then, place chopping board over the tin and flip it over. Remove the tin letting the loaf to breathe for another couple of minutes before taking off the parchment paper. Let cool before slicing.