Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Vegetarian Lentil Loaf

If you are looking for ways to incorporate a plant-based diet into your life this easy vegetarian loaf will be a hit at your dinner table. I'm always looking for vegetarian recipes that can appease my meat-loving sons, this recipe is so flavorful and delicious that even your meat and potato loving guests will ask for seconds. This makes a healthy vegetarian main-entree, gluten-free and loaded with fiber.
You will need a food processor for this recipe. 

1/2 cup dry brown (green) lentils
1 1/3 cup water
1 Tablespoon of Vegetable Better Than Bouillon

2 Tablespoon avocado oil
1 medium onion, chopped
Tablespoons garlic, minced
2 stalks of celery, chopped
2 carrots, peeled and chopped

4 large eggs
1/2 cup chopped walnuts or pecans
1 cup traditional oats
3 Tablespoons tahini
3 Tablespoons tomato paste
2 Tablespoons ground flaxseed
2 Tablespoons nutritional yeast
Tablespoons pure maple syrup
Tablespoon balsamic vinegar
1/4 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper
1/4 teaspoon sea salt

2 Tablespoons tomato paste
2 Tablespoons honey
1 Tablespoon balsamic vinegar
pinch of sea salt
Preheat oven to 400 degrees.
Prepare the lentils by rinsing them underwater in a colander and then adding the lentils to a pot with water and the Better than Boullion. Bring the water to a boil, then simmer while covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes).

Pulse the celery, carrots, onions, and garlic in the food processor. Then transfer to a pot with the oil and sautee until onions are browned and carrots are tender. 

Place the remaining ingredients (minus the glaze) in the food processor, add the celery, carrot and onion mixture to the food processor and pulse until combined. 

Spray a 9"x5" loaf pan with oil and fill it with everything from the food processor. 
Combine the ingredients of the sweetened glaze and spread over the top of the loaf. Cover with foil and bake for 30 minutes. 
Remove the foil and turn off the oven but keep the loaf in the oven as it cools for 10 minutes. Allow the loaf to sit outside of the oven for 15 minutes before slicing.

Serve with a side salad and seasonal vegetables.


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