This vegan lentil loaf is full of delicious fall flavor from the sauteed apples, onions, carrots, walnuts, celery, and herbs. It makes the perfect plant-based holiday dinner for Thanksgiving or Christmas.
Ingredients
1 tablespoon olive oil
1 tablespoon garlic, minced
1 cup onions, diced
1 cup walnuts, chopped
1 apple, peeled and cored
4 celery sticks
2 large carrots
2 cups cooked lentils
1 cup cooked quinoa
3 tablespoons ground flax seed + ½ cup warm water
½ cup oat flour
1 tablespoon thyme, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon sage, finely chopped
1 teaspoon salt
½ cup ketchup
½ cup cranberry sauce or cooked, pureed cranberries
Instructions
Preheat oven to 350 F.
In a medium pan, heat olive oil. Saute onion, walnuts, and garlic for about 5 minutes.
In a food processor, pulse apple, celery sticks, and carrots until diced (or finely chop by hand).
Add veggies to pan and continue to saute for 5 minutes.
In a small bowl, combine flax seed and water. Let sit.
Combine lentils and quinoa in food processor. Pulse until incorporated, but still chunky.
In a large bowl, combine quinoa bean mixture, veggies, ½ cup oat flour, flax mixture, thyme, rosemary, sage, and salt.
Add parchment paper to a loaf pan and press mixture into pan.
In a small bowl, combine ketchup and cranberry sauce. Spread half over the loaf. Reserve the rest for dipping.
Cook for 1 hour and 15 minutes.
Let loaf sit for 10-15 minutes before serving.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/11/apple-quinoa-lentil-loaf.html