Lentil Veggie Loaf

Want a vegan centerpiece this year for your holiday table? Look no further! This loaf is totally scrummy! It’s pretty easy to put together so don’t let the list of ingredients scare you away. I can’t tell you how many different recipes I have concocted and just couldn’t get the texture right. Well, this one is the real deal. It’s firm enough to slice, not too dry and not mushy/pasty. Do make sure you let it cool a bit before slicing though. It gets firmer as it cools. It makes awesome leftovers, too!

You will need a food processor for this recipe. I love mine! It’s a Braun and it’s a real workhorse. I’ve had it for years and use it often. Can’t kill it!

Anyway, here’s the recipe for this beauty:

Ingredients:

• 1 cup brown/green lentils

• 3 cups water

• 2 tsp dried onion flakes

• 2 bay leaves

• 1 cup soy curls

• 1 cup breadcrumbs (I used gluten-free)

• 1 medium-sized sweet onion

• 1½ cups diced veggies (I used mushrooms, carrots and red bell pepper but you can use any veggies you like or have on hand)

• 1 TBS ketchup

• 1 TBS tahini

• 1 TBS ground flax seeds

• 1 TBS smoked paprika

• 1 tsp vegan Worcestershire sauce

• 1 tsp poultry seasoning (I use Vogue Chicken Soup & Seasoning Base which is vegan)

• 1 TBS low sodium soy sauce

• 1/4 cup extra ketchup for the top

Method

1. Prepare a loaf pan by lining it with parchment paper so that the parchment hangs over the sides a bit. I use a bit of spray oil to hold it in place. This will make for easy removal for slicing.

2. Combine the lentils with the water, dried onion, “chicken” base, and bay leaves and simmer until most of the water has been absorbed. Set aside and let cool a bit, removing the bay leaves.

3. Sauté the onions and the rest of the veggies until tender, but not mushy (about 10 min). Set aside.

4. Soak the soy curls for about 15 min. in warm water. Drain, rinse and squeeze as much water from them as possible. Then place in a food processor and process until crumbly.

5. Add the breadcrumbs and the veggies to the soy curls and pulse a few times to combine.

6. Add the remaining ingredients and pulse again.

7. Add half of the lentil mixture and pulse once more a few times.

8. Add love. 💗

9. Transfer all to a mixing bowl and mix the rest of the lentils in by hand.

10. Transfer to the loaf pan and push it down to shape it into a mounded loaf.

11. Bake at 350°F for 30 minutes, covered loosely with foil.

12. Remove the foil tent and coat the top with the ketchup. Return to oven, uncovered, for another 30 min.

13. Let cool for at least 20 min before removing from pan and slicing.

Notes: The soy curls are really what makes the great texture of this loaf, so no substitutions here. It’s important to add the ingredients to the food processor as described in order to avoid a mushy consistency. This loaf makes great leftovers, too! Slice and fry in a non-stick pan or bake in the oven on parchment.

Enjoy!