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Lentil Cashew Loaf
[Vegan, Gluten-Free]

KB By: Katie Culpin and Josh Bailey

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Lentil Cashew Loaf [Vegan, Gluten-Free]

Dairy Free

This hearty lentil cashew loaf is as tasty as it is simple – and it's really simple. The lentils and cashews make a dense moist loaf while the sundried tomatoes accent the flavor perfectly. The loaf is finished with a savory glaze that puts this dish over the top.

Ingredients You Need for Lentil Cashew Loaf [Vegan, Gluten-Free]

For the Loaf:

1 brown onion, diced
1 cloves garlic, crushed
1 cup cashews
1 15-ounce can brown lentils, drained
1 15-ounce can red kidney beans, drained
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1/2 cup sun-dried tomatoes, diced
1 cup carrot, grated
1 cup bread crumbs (gluten-free, if necessary)

For the Glaze:

1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoons tomato sauce
1 tablespoon vegan butter
1 teaspoon lemon juice

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How to Prepare Lentil Cashew Loaf [Vegan, Gluten-Free]

For the Loaf:

Fry the onion and garlic in some oil for around 5 minutes and set them aside.
Blend the cashew in a food processor until it's fine.
Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme, rosemary, salt, pepper, and sun-dried tomatoes.
Blend the mixture until well.
Transfer mixture into a mixing bowl and add the grated carrots and breadcrumbs. Mix everything up with your hands.
Add this mixture to a loaf tin and bake for 30 minutes in a preheated oven at 355°F.

To Make the Glaze:

Mix all of the glaze ingredients together in a small saucepan and bring them to a boil.
Simmer them for a few minutes and then pour over the loaf after it's cooked for 30 minutes.
Cook the loaf for a further 30 minutes with the glaze on top
Let the loaf cool down for about 30 minutes before taking it out of the loaf tin.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.