Vegan Lentil Loaf & Tomato Maple Glaze

By Laurie Richardone

An aromatic vegetarian loaf to enjoy during the holidays. It pairs beautifully with mashed potatoes and gravy. Lentils are loaded with protein and play a crucial role in maintaining muscle mass.

Ingredients

1 cup dry lentils/French green or brown

2 1/2 cups vegetable broth

4 garlic cloves, small

1 onion, finely chopped

1 yellow squash, finely chopped

1 celery stalk, finely chopped

3/4 cup oat or almond flour

1/2 lemon, juiced

1 tbsp. fresh thyme, minced

1/2 cup fresh parsley, chopped

1 tsp. cumin seeds, toasted, then ground

1 tsp. fennel seeds

1/2 tsp. red chili powder, optional

1 tsp. sea salt, or to taste

Glaze

3 tbsp. tomato paste, organic

1 tbsp. apple cider vinegar, or lemon

1 tbsp. pure maple syrup

Method

Prepare the lentils. Can be made 1-2 days ahead.

Rinse the lentils (I used French lentils for this recipe). In a saucepan or medium pot, add vegetable broth. Bring to a boil, cover, and simmer for 30-40 minutes. It’s fine if they get overcooked. Let sit for 10 minutes, to cool slightly. There shouldn’t be that much broth left. In a blender or processor, pulse the lentils, leaving some chunky. Have all your vegetables prepped.

Make flax egg: In a small bowl add ground flax with 1/3 cup water. Set aside for 10-15 minutes. This is our binder, in place of eggs. If not vegan, use eggs instead.

Preheat the oven to 350.

In a saute pan, heat the olive oil. Saute all the vegetables, along with the spices, over medium heat. Set aside to cool. Taste for seasoning.