Lentil Walnut "no Meat" Loaf

Name: Lentil Walnut "no Meat" Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf, 4-6 serving(s)
Ingredients: 1 cup dry green lentils; 3 cups vegetable broth; 1 tablespoon extra virgin olive oil; 1/2 medium onion, diced; 2 large celery ribs, diced; 1 teaspoon salt; 1 cup frozen hash brown potatoes, thawed; 2 garlic cloves, minced; 1 teaspoon poultry seasoning; 1/2 teaspoon black pepper; 1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water); 2 tablespoons whole wheat flour; 2 tablespoons nutritional yeast; 1 cup chopped walnuts (preferably toasted); 1/2 teaspoon salt

Submitted by thesinglebite

"This tasty no-meat loaf makes the perfect vegetarian/vegan main course. Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!"

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photo by thesinglebite

Ready In:: 55mins
Ingredients:: 15
Yields:: 1 loaf
Serves:: 4-6

ingredients

1 cup dry green lentils
3 cups vegetable broth
1 tablespoon extra virgin olive oil
¹⁄₂ medium onion, diced
2 large celery ribs, diced
1 teaspoon salt
1 cup frozen hash brown potatoes, thawed
2 garlic cloves, minced
1 teaspoon poultry seasoning
¹⁄₂ teaspoon black pepper
1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water)
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
1 cup chopped walnuts (preferably toasted)
¹⁄₂ teaspoon salt

directions

Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It’ important to let them cool or they will be too mushy when mashed.
Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.
Bake for 25-30minutes or until top and edges look lightly browned.

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Reviews

Yummy recipe. I have made this one several times for potlucks and dinners and never have any left over. There are lots of recipes like this out there in the world, but this is my favorite. I whiz up the veggies in the food processor before sauteeing because I'm not a "big chunk of onion" fan. It likes gravy since it's pretty dry that way.

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