Chef’s Recipe: Vegan Lentil Loaf

We know a lot of you are getting on the wagon for January: heading to the gym, eating a little better … maybe even detoxing for the month.

That’s why we called on our dear friend Meghan Pearson, raw chef and owner of MAP Wellness to offer a deliciously filling recipe that’s surprisingly healthy.

You may remember her from our 12 Days of Christmas recipes; Meg calls herself a “Nutritarian,” and she shows her clients how to live the balanced lifestyle that fits them best, not trying to adapt themselves to a specific diet. Yes, she loves wine, and believes it too can play a part in healthy living, to which is something we can totally raise a glass.

For more great recipe ideas and tips on staying healthy, follow Meghan on Twitter @MAPWellness

Very Vegan Lentil-Walnut Loaf

Tools/Equipment:

1. Loaf pan
2. Food Processor

Prep: 40 mins

Cook: 45 mins

Yield: 8 servings/slices

*vegan, vegetarian, gluten-free option, high protein, freezer-friendly

Ingredients:

• 1/2 cup toasted walnuts (or half pine nuts/half walnuts), roughly chopped
• 4 Tbsp ground flax seed, plus 1 Tbsp ground flax seed separated
• 1/2 cup warm water
• 1 Tbsp extra virgin olive oil
• 2-3 garlic cloves, minced
• 3/4 cup  onion, diced
• 1/2 cup cremini mushrooms, chopped
• 1 medium zucchini, grated, squeezed of excess water
• 1 medium carrot, grated
• 1/3 of an apple, grated
• 1/4 cup chopped dates or raisins
• 2 1/2  cups cooked green lentils (if using canned, be sure to rinse & drain well)
• 1 tsp salt
• Freshly ground black pepper, to taste
• 1 ½ Tbsp herbs de provence
• 1 tsp ground cinnamon
• 1 Tbsp fresh organic lemon zest (about 1 medium lemon’s worth)
• 1/2 cup oat bran (gluten free option)
• 3/4 cup breadcrumbs (gluten free option)

*Optional add-ins: ¼ Cup chopped sundried tomato, ¼ sunflower seeds

Method

1. Preheat oven to 350F and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches.  Set aside.
2. On a baking sheet, toast 3/4 cup of walnuts at 350F for about 6 minutes, keeping an eye to ensure they do not burn.  Set aside to cool.
3. In a small bowl, mix ground flax with 1/2 cup warm water and stir well. Set aside for at least 5-10 minutes so it can gel up.  This is your binding agent.  Add remaining 1 Tbsp flax to large mixing bowl for later.
4. In a large skillet over medium heat, sauté onion and minced garlic for about 5 minutes, stirring often until translucent.  If veggies stick add 1 Tbsp of water at a time and scrape up bits form pan.  Add mushrooms, carrot and zucchini and cooking for 5 minutes more.  Stir in grated apple, raisins, and chopped and cover pan and let heat through for another 5-6 minutes.
5. Add herbs, lemon zest, and salt and pepper to taste (stir in any optional add-ins now). Remove from heat and set aside.
6. In food processor, process about 3/4 of the lentils until smooth.  Add to bowl and mix in remaining whole lentils.  The two textures make for a nice meaty mouth-feel in the loaf.
7. To the bowl, add the breadcrumbs, flax, cooked veggie mixture and oat bran.  Stir well!  Dump the mixture into your loaf pan and spread out with a spoon. Now take your hands and press the mixture firmly and evenly into the pan.
8. Spread with glaze (recipe below) if using.
9. Bake, uncovered 45 minutes at 350F.
10. Cool for about 10-15 minutes, slice into 8 slices and serve.

Meg’s Sweet Glaze

This is a flexible recipe; use what you have on hand!

Ingredients

• 1 Tbsp sweet chili sauce or Red Pepper jelly
• 1 Tbsp Balsamic vinegar
• 1 Tbsp molasses
• 1/2 Tbsp agave or maple syrup

Method

1. In small bowl combine all glaze ingredients and spread evenly over lentil loaf.

The Wine Sisters’ Pairing:

This is a fantastic dish full of earthy, nutty and raisin flavours. Texturally it’s quite a “meaty” vegetarian dish, so we’re leaning towards an earthy, medium bodied red like tempranillo, which echos the same flavours and has the structure needed to stand up to the loaf.

Try: Alejandro Fernandez Tinto Pasquera Crianza, Ribera del Duero, Spain 2009 $26.95 Vintages 341461