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Loafin' Lentils

PREP TIME: 30 minutes  COOK TIME: 45 minutes plus 10 minutes to cool  SERVES: 8 servings 

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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" This meatless meatloaf was adapted from the “Ultimate Vegan Lentil Walnut Loaf” by Angela Liddon, MA, of the popular OhSheGlows.com, and she was inspired by Terry Walters “Clean Food” cookbook. It fills the comfort-food category with high marks, and makes a dandy partner for Sesame Greens: http://cooktj.com/content/sesame-greens. The ingredient list looks a little daunting, but it’s actually simple to prepare, and is well worth any extra effort. You’ll just wish you had made 2 loaves!

vegan Vegan 

Ingredients

  • 3 Tbsp flaxseed meal (ground flaxseeds), soaked in ½ cup warm filtered water for 10 minutes until a gel forms, or 3 Tbsp cornstarch dissolved in ½ cup warm water
  • ¾ cup California Walnut Halves and Pieces, or other whole walnuts
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced, or 3 cubes frozen Crushed Garlic
  • ½ onion, finely chopped
  • 1 carrot, shredded
  • ½ green apple, unpeeled and shredded
  • ¼ cup raisins
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/8 tsp black pepper
  • 2 slices whole grain bread such as Organic Soft Wheat, toasted and then processed in a blender or food processor to make crumbs, or ¾ cup breadcrumbs
  • 1 (17.6-oz) pkg refrigerated Steamed Lentils
  • 1 Tbsp additional flaxseed meal, or Just Almond Meal
  • ½ cup All Natural Barbeque Sauce, or other barbeque sauce

Instructions

  • 1. Preheat oven to 350° F.
  • 2. Roast walnuts on a parchment paper lined baking sheet for 6 minutes. Set aside, but keep oven on.
  • 3. Meanwhile, in a large skillet over medium-high heat, heat oil and sauté onion, garlic, and carrot until tender, about 2-3 minutes. Add shredded apple, raisins, salt, thyme, pepper, and walnuts crumbled by hand into the skillet, and sauté another 2 minutes. Pour mixture into the mixing bowl with flaxseed meal and water mixture.
  • 4. Process bread into breadcrumbs, and then add to the mixing bowl.
  • 5. Process lentils so that ¾ of them are blended smooth, leaving some whole lentils. Add to mixing bowl along with additional tablespoon of flaxseed meal. Stir together. Taste test the mixture now… aren’t you excited for the finished product?!
  • 6. Press firmly into a 5 x 9-inch loaf pan. Top with barbeque sauce, spreading it evenly over the loaf.
  • 7. Bake for 45 minutes, and then let cool for 10 minutes before slicing.
  • 8. Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months.

Additional Notes

NUTRITION SNAPSHOT Per serving: 245 calories, 10.5 g total fat, 2 g saturated fat, 0 mg cholesterol, 652 mg sodium, 30.5 g carbohydrates, 8 g fiber, 10.5 g sugar, 9.5 g protein, 20.5% vitamin A, 4.5% vitamin C, 4.5% calcium, 18.5% iron; For Gluten-Free: Use gluten-free bread to make breadcrumbs


Source

Cooking with Trader Joe's Cookbook: SKINNY DISH! by Jennifer K. Reilly, RD


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