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Walnut Lentil Loaf [Vegan, Gluten-Free]

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This is not your average lentil loaf! This loaf is taken to the next level thanks to the addition of walnuts that adds more protein to the meal and makes it even more filling. The sweet and savory barbecue sauce makes the meal extremely flavorful and a hit with everyone.

Walnut Lentil Loaf [Vegan, Gluten-Free]

Calories

191

Serves

12

Cook Time

50

Ingredients

For the Barbecue Sauce:

  • 1/2 cup vegetable broth
  • 5 ounces tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce or tamari
  • 5 teaspoons smoked paprika
  • 1 teaspoon oregano

For the Lentil Loaf:

  • 1 cup green lentils, uncooked
  • 2 small onions, finely chopped
  • 1 garlic clove, crushed
  • 3 cups mushrooms, chopped
  • 2 cups spinach, closely packed
  • 1 tablespoon thyme
  • 3/4 cup walnuts, chopped
  • 1 cup oat flour (gluten-free if necessary)
  • 1/2 cup breadcrumbs (gluten-free if necessary)
  • 4 tablespoons psyllium husks powder
  • 1 cup barbecue sauce (save 1/2 cup for glaze) (recipe above)
  • Salt and pepper

Preparation

To Make the Barbecue Sauce:

  1. In a small bowl, mix all ingredients.
  2. In a medium saucepan, bring water to boil. Cook lentils for 15-20 minutes.
  3. In a non-stick pan, fry onion and garlic for 2-5 minutes.
  4. Reduce heat and add mushrooms, spinach, and thyme. Let simmer for 3 minutes.
  5. If the water haven’t evaporated completely after simmering, drain through a strainer.
  6. Turn off heat and mix in 1/2 cup of barbecue sauce (don’t forget to save the remaining for the glaze).
  7. On a non-stick pan, roast walnuts on medium-high heat until golden.
  8. In a food processor, add 2 cups cooked lentils and pulse until roughly blended. Add barbecue veggies and pulse just for a few seconds. Make sure not to pulse until smooth.
  9. Transfer all ingredients in a big bowl and combine with the remaining lentils, oat flour, breadcrumbs, walnuts, psyllium seeds husk powder, salt, and pepper.
  10. In a loaf pan, place parchment paper and transfer batter. Make sure to press down with a spoon or fork. Glaze with the remaining barbecue sauce.
  11. Roast for 40-50 minutes.
  12. Remove from loaf pan and let cool on a cooling rack for 10-15 minutes, before removing parchment paper.
  13. Remove parchment paper and wait another 5 minutes before cutting (this will bring a firmer texture).

Nutrional Information

Per Serving: Calories: 191 | Carbs: 29 g | Fat: 4 g | Protein: 9 g | Sodium: 174 mg | Sugar: 5 g

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AUTHOR & RECIPE DETAILS


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Wholesome recipes to nourish the mind and body.

I’m Helene and I’m the plant-based recipe developer and creative soul behind the blog. I’m a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.


 

 

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11 comments on “Walnut Lentil Loaf [Vegan, Gluten-Free]”

Click to add comment
Peg Pedone
6 Days ago

Is it the phone AP that’s giving really confusing directions for this recipe?! And at what oven temp do you “roast” this at?


Reply
Russell Aitken
10 Days ago

Emily Dinglebeck. Nut loaf for you?


Reply
Mel Every
11 Days ago

I make one which is very similar in Angela Liddon’s Oh She Glows cookbook; just delicious!


Reply
Barb Benda
12 Days ago

I have to change the walnuts to pecans because of a life long allergy! Great recipe!!!


Reply
Arianna Winkle
11 Nov 2017

So glad you are going to try it!!!

Mel Every
12 Nov 2017

You could probably substitute any kind of nut (I use cashews a lot), or seed like sunflower, pumpkin, or substitute with a dried fruit like raisin, goji berry or date.

Barb Benda
13 Nov 2017

yes!

Kat Kavner
12 Days ago

Reed Kavner in case you are looking for a loaf that transcends the ordinary


Reply
Arianna Winkle
13 Days ago

Mai Lee


Reply
Mai Lee
11 Nov 2017

Yum!

Cindy Smith Alsabook
13 Days ago

Andrea Ward Toni Benchina Ross


Reply


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