Now, I’ve made vegan loaves before, but to my great surprise I didn’t have any recipes up on my blog just yet. So, I’m about to put it right with this lentil loaf.
It took me four goes to perfect my own Christmas lentil loaf recipe, but it was worth it as the final version really came out perfect. I dare to say this as I also tested it on guests who only confirmed my opinion.
So, I made the first lentil loaf with rice and big pumpkin cubes, but the loaf tended to fall apart a bit and therefore was not very sliceable. Also, I didn’t like the huge pumpkin cubes. So, I chopped them finer for the second go and used mung beans instead of lentils discarding the rice altogether
The lentil loaf goes extremely well with my vegan cheese sauce (see recipe below), a salad of Romain lettuce, steamed kale, oven roasted tahini-sauce coated Brussels sprouts and raw red cabbage.
- 100g (3.5oz) dry red lentils, (240g, 8.5oz cooked)
- 85g (3oz) boiled unsalted chickpeas
- 1 red onion, chopped
- 12 leek slices, about 1 cm thick
- 1 medium carrot, chopped
- ½ sweet potato (about 160g, 5.6oz)
- 1 big potato (about 160g, 5.6oz)
- 4 garlic cloves
- 2 pinches of chilli flakes
- 1 tsp. smoked paprika powder
- 15g (0.5oz) miso paste
- Leaves from 3 fresh rosemary stalks, chopped
- Leaves from 5 fresh sage stalks, chopped
- 25g (0.9oz) hazelnuts
- 25g (0.9oz) almonds
- 2 tbsps. ground flax seeds + 4 tbsps. water
- 3 tsps. dried tomato granules
- ½ tbsp. 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 knife. Process the chickpeas in food processor
or mash with 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 tbsps. of water (you
shouldn’t need more) and heat it up. Once the water starts to sizzle,
bring down the heat, add chopped veggies and mix for a while. Cover with
lid and mix every now and then. Sautee the veggies for a total of 8-10
Peel garlic cloves and crush them through garlic
press. Add to pot of veggies and mix well. Also add chilli 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 veggies a bit by mixing it with spoon and let the excess 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 ½ tbsp. of buckwheat flour. The mixture has to be quite dry – it’s still moist, but not liquid.
Heat oven to 190°C (375°F). Take loaf tin (I used 23cm x 8cm x 7cm) 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.
Tips on my lentil loaf:
- If you don’t have miso paste, sub it with soy sauce or just with Himalayan salt.
- You can use any nuts – just fill ⅓ cup with them, which is about 50 grams. Measure whole nuts.
- You can sub dried tomato granules with drained and chopped sundried tomatoes – about four halves should be enough.