Oat & Lentil Loaf (Vegan & Gluten Free)


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! 🙂



Egg Re-placer:

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

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

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



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.


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!


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.

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!



No Bake Coconut Cream Pie- Vegan & Gluten Free

5Coconut Cream Pie

I wish I could find young coconuts but alas all I can find at my local supermarkets are the old brown coconuts.  Its okay though they are still fun, and I enjoyed making this pie. However I had to make a few alterations to my usual recipe to compensate.

Normally with the young coconuts the meat is soft and moist and I usually just use the coconut water & the meat in the pie. However by shredding the coconut meat from the older coconuts it is much drier and I felt that I should add a can of coconut milk instead of using the water to add more flavour and natural fat. So its not as healthy of an option but if you can find fresh young coconuts go for the above mentioned options!! 🙂

And do not worry you do not taste the zucchini, paired with the cashews it helps to keep the creamy texture of the coconut pie!

If you need any tips to open the coconut, try pushing through one of the eyes at the top of the coconut and drain the water. Then pop them into a shallow pan in the oven at 350 for ten minutes until the coconut cracks, remove, cool, and pop out the flesh! Or go for it the old fashioned way by placing it in a pillow case and whack it against the cement! 🙂


2 1/4 Cups Dried Shredded Coconut- toast it for a nuttier taste (reserve two tablespoons for garnish)
1/3 Cup Coconut Oil
2 Dates (no pits)

1 tbsp maple syrup

1 tbsp vanilla



Step 1. Place all ingredients in a food processor and combine well.

Step 2. Scoop crust mixture into a 10″pie plate and push the mixture up the sides of the pan evenly distributed, press mixture down and smooth out the surfaces ensuring no holes in the crust.

Step 3. Chill for 30-60 mins before pouring the filling in.


Pie Filling

2 Cups Coconut Meat (approx 2 coconuts-shredded)
1 Can Coconut Milk
1/2 Cup Shredded Zucchini (peeled)
1/2 Cup Cashews, Soaked (30 mins)
2 tbsp Vanilla
2.5 tbsp Maple Syrup


Step 1. Place all ingredients in a blender and process until smooth. It will be very thick and you will have to scrape the sides to continuously keep the mixture moving.

Step 2. Pour into your lined chilled crust.


Step 3. Chill for at least an hour!

10-12 servings