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Lentil Loaf Vegan/WFPB

I have been wanting to try my hand at making a Lentil Loaf to replace the meatloaf I would make occasionally. It turned out better than I had hoped for. This is a fairly simple recipe that can be assembled ahead of time and popped in the oven later.

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The flavor is amazing. You can use the sauce in this recipe to top the loaf or use my Best Mushroom Gravy. Serve the Lentil Loaf with Light and Creamy Mashed Potatoes and some Roasted Green Beans. This is a comfort meal to the max.

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  • 2 1/2 c french lentil, soaked (1 1/4 c dry)
  • 3/4 c onion, diced
  • 1 1/2 c carrots, diced
  • 3/4 c celery stalks, diced
  • 2 c baby portobello mushrooms, sliced
  • 1 tbsp All-purpose Seasoning, divided, 1/2tbsp – 1/2 tbsp
  • 2 tbsp garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp bbq sauce (your favorite)
  • 2 tbsp flax meal
  • 1/2 c rolled oats
  • 1/2 c GF Bread Crumbs

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a large skillet over medium heat sauté, onion, carrots, celery, mushrooms, and 1/2 tbsp All-Purpose Seasoning. Sauté veggies until they are softened. Add garlic and cook until garlic is fragrant.

In a food processor add lentils, cooked vegetables, remaining All-Purpose Seasoning, tomato paste, bbq sauce, flax meal, rolled oats and Gluten-free bread crumbs. Pulse until it is a chunky dough.

Form the dough into a loaf on the prepared baking sheet. Bake for 35 minutes. Remove from oven and top with sauce.

Sauce:

  • 2/3 c ketchup
  • 1 tbsp maple syrup

Mix the ingredients together and spoon the sauce on top of loaf. Return to oven and bake for 10 additional minutes.

Remove from oven and let loaf rest for at least 10 minutes. The rest time is important so the loaf firms up.

Serve. Eat. Enjoy.

 

 

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Cauliflower Steaks

Cauliflower Steaks are a great way to serve a topping of choice. You might want to top your Cauliflower Steak with my Best Mushroom Gravy, or for a lighter flavor you could use the Olive Pistou. Whether it is hearty or refreshing, both the Best Mushroom Gravy or the Olive Pistou are amazing.

The Cauliflower Steaks are made in two steps. The first step is to bake the cauliflower, and then brown the cauliflower in a large skillet. You can make the cauliflower steak ahead through the baking process and then finish in the skillet just before serving.

  • 1 head cauliflower, leaves and stem trimmed
  • 4 garlic cloves, peeled and smashed
  • 1 lemon, juiced
  • 2 1/2 c vegetable stock
  • 1/2 c dry white wine (optional)
  • 2 bay leaves

Note: Do not core the cauliflower. The core helps the steaks stay together.

Preheat oven to 350 degrees.

Slice the cauliflower in half and then slice each half into 2 pieces.

In a large casserole pan add the garlic, lemon, vegetable stock, wine and bay leaves. Add the cauliflower steaks to the marinade. Cover casserole pan with foil and bake the cauliflower for 30-45 minutes.

Check the cauliflower with a fork. It should be cooked through, but still firm.

Remove from oven and place onto a paper towel lined plate. Blot cauliflower with a paper towel. you want the surface to be dry so that you will get a golden brown color when you cook them in the skillet.

heat a large skillet over medium heat. When the pan is hot adde the cauliflower steaks. Let the cauliflower steaks cook for 4-6 minutes, until golden brown. Do not move the cauliflower steaks around or they will pall apart.

Serve with your favorite topping.

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