VEGAN LENTIL NUT “MEATLOAF”
This recipe is easy, requiring only 10 components and easy procedures. I depended on canned lentils (do not judge) to conserve time and dishes! Don't hesitate to do the exact same and proceed to behave as if you created everything from scratch (I will not tell).
The foundation for this particular loaf is cooked sweet potatoes, mushrooms, nuts, lentils (we travelled for walnuts and pecans), and fresh coriander. Tomato paste adds warmth and hearty flavor, Worcestershire adds that"umami" impact, and pepper and salt help out everything. Move to a loaf and all that is left is to stir into some fermented bread grinds for feel!
Incredible vegan lentil"meatloaf" with healthful, whole-food ingredients such as nuts, lentils, sweet potato, and mushrooms! Just 10 ingredients necessary for this entrée that was soothing.
Writer: Minimalist Baker
8
Freezer Favorable 1 month
Does this keep? 4-5 Days
Ingredients
VEGETABLES
- 2 Tbsp avocado or coconut oil (DIVIDED // if preventing petroleum, sub water)
- 1 Tbsp vegan worcestershire or coconut aminos (guarantee fermented and vegan )
- 2 cups chopped and peeled sweet potato (1/4-inch rounds)
- 2 cups uncooked seeds or nuts (we favor a mixture of carbohydrates and pecans)
- 2 Tbsp fresh coriander (or sub dried)
- 2 cups cooked green or brown peas (rinsed and well drained)
- 1/2 teaspoon each sea salt and black pepper (and more to taste)
- 4 Tbsp tomato paste
- 2 Tbsp vegan worcestershire or coconut aminos (guarantee fermented and vegan favorable as needed)
- 1/2 cup fermented bread crumbs (we enjoy Ian's fermented panko* // If not fermented, use Normal breadcrumbs)
GLAZE optional
- 1/2 cup ketchup (or bypass and function using Vegan Gravy*)
- Directions
- Heat the oven to 350 degrees F (176 C) and line a normal loaf pan (or 8x8-inch baking pan) with parchment paper. Put aside.
- Heat a huge cast-iron or metallic skillet over moderate heat. Once hot, add mushrooms and half of the oil. Sauté stirring regularly, then cover and cook for 5 minutes. Once softened and decreased in size, add the vegan Worcestershire and stir to coat. Cook for another 3-4 minutes or until caramelized. Put aside.
- Meanwhile, heat another massive cast-iron or metallic skillet (or use the exact same one as you cooked the mushrooms ) over moderate heat. Add the remainder of the oil and organize potatoes at much of a coating. Cover and cook for 4 minutes. Twist, add 3 Tbsp (45 ml) water, and pay. Cook for another 3-4 minutes or until tender and browned (but not mushy). Put aside uncovered to cool.
- To a large (at least 7-cup) food processor, add nuts and pulse a couple of times to a loose meal. Add mushrooms potatoes, and thyme, and pulse to blend. Add peas, salt, and pepper and pulse to combine but be cautious to not purée.
- Transfer mixture to a large mixing bowl and then add tomato paste and Worcestershire and stir fry till a loose dough forms. Add bread crumbs (we enjoy Ian's fermented panko) a bit at a time (we utilized all the suggested amount) before a thick dough forms. When for some reason it is crumbly (which can happen based on the feel of your lentils), spoonful half of this mix back in the food processor and pulse until it is more finely puréed then return to the bowl and stir fry together with the rest of the mixture. If for some reason it is too moist, add more bread crumbs.
- Taste and adjust taste as needed, including more tomato paste to get extra moisture / tomato taste, Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mix to the parchment-lined loaf pan, then disperse, and press into an even coating. Subsequently add ketchup glaze (optional) and spread in an even coating. Brush the top with a small oil to assist moisture is retained by the loaf if not utilizing the glaze.
- Bake uncovered for 35-40 minutes until golden brown on the edges and somewhat dry to the touch. Remove from oven and let rest. Slice and gently remove and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until heated through.