Lentil Walnut Loaf With Gravy Recipes

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LENTIL WALNUT "NO MEAT" LOAF



Lentil Walnut

This tasty no-meat loaf makes the perfect vegetarian/vegan main course. Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!

Provided by thesinglebite

Categories     Lentil

Time 55m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 15

1 cup dry green lentils
3 cups vegetable broth
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
2 large celery ribs, diced
1 teaspoon salt
1 cup frozen hash brown potatoes, thawed
2 garlic cloves, minced
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water)
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
1 cup chopped walnuts (preferably toasted)
1/2 teaspoon salt

Steps:

  • Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
  • Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
  • Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
  • With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
  • Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
  • Bake for 25-30minutes or until top and edges look lightly browned.

LENTIL LOAF



Lentil Loaf image

This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.

Provided by KDCG

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 13

1 ⅛ cups green lentils
2 ¼ cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
½ teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
½ packet dry vegetable soup mix
⅓ cup dried bread crumbs

Steps:

  • Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  • Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
  • In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  • Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 40.9 g, Cholesterol 62 mg, Fat 5.6 g, Fiber 12.4 g, Protein 14.6 g, SaturatedFat 1.1 g, Sodium 368.6 mg, Sugar 4 g

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