Oat & Lentil Loaf (Vegan & Gluten Free)

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I know Meat Loaf has a bad rap as being boring, but its always been a comfort food for me! So this has been my attempt at finding  a healthy alternative.

So far this is the best vegetable oat loaf I’ve made, its moist and full of flavor, now lets see if my better half notices there’s no meat!!

Remember to soak your lentils as it helps to reduce the cooking time and apparently makes them easier to digest.

Use Chia Seeds as a binder instead of Eggs, unless you insist on eggs then I digress.

I turned my slices of loaf into filler for Collard green wraps- soooooo goood! 🙂

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Ingredients:

Egg Re-placer:

2 Tbsp Chia Seeds- Whole or grind them
1/4 Cup Water

Loaf
1 Cup of Dried Lentils- Soak in water until they swell up to 2 cups (about 4 hours)
2 Cups  Vegtable Broth
3 Garlic Cloves, Minced
1 Onion, Finely Diced
1/2 Jalapeno Pepper, Diced
1 Red Bell Pepper,  Diced
2 Carrots, Shredded (1 cup)
1 Cups Kale or Collard Greens, Roughly Chopped
2 Stalksof Celery, Diced
1.5 Cups Oats (GF)
1/2 Tbsp Coconut Oil
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Curry Powder

Glaze
3 Tbsp’s  Ketchup (organic)
1 Tbsp Apple Cider Vinegar or Balsamic Vinegar
1 Tbsp Maple Syrup (pure)

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Directions

Step 1. Soak your lentils for at least 4 hours or until doubled in size.

Step 2. Once soaked cook your lentils in 2 cups broth for about 15-20 minutes on medium heat in a stock pot. Once all the broth has evaporated remove from the element and cool for ten minutes so that it thickens.

Step 3. Blend half of your lentil mixture with half a cup of water until smooth.

Step 4.  While your lentils are cooking, add the ground chia to a small bowl, and pour water over- stir well and set aside for 10 minutes to form gel.

Step 5- Dice & Grate all of the veggies above & saute with a teaspoon of Coconut Oil. I usually start with the celery and onion and after a minute or two add the remaining vegetables and hot pepper. Cook on medium heat until soft. Set aside.

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Step 6. Using your blender or Vitamix churn half of your oats into course oat flower.

Step 7. In a large mixing bowl add all of the ingredients except the pureed lentils and chia gel. Mix until everything is thoroughly coated, then add the pureed lentils and gel until its fully incorporated. If its to dry feel free to add a little water.

Step 8. Scoop the mixture into a parchment lined 9 x 5 loaf pan. Press in firmly to help it stick together. I used a glass pie plate, because I think its prettier!

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Step 9. Whisk your ketchup, balsamic vinegar, and maple syrup together in a small bowl and pour over top of the loaf and spread evenly over the top. Pop it in the oven at 350 for about 40 minutes. Cool & Serve.
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Trust me the leftovers are even better! You can always make this the day before and warm up for lunch or diner! Enjoy! And play around with different spices that you may prefer!

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8 thoughts on “Oat & Lentil Loaf (Vegan & Gluten Free)

    • Sorry I should have specified, you just set them aside until step 7 and add them together with all of the ingredients to form your loaf. The idea is to have texture with the full oats but the partial flour will act as a binder! 🙂

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