Vegan Holiday Lentil Loaf
photo by Jenny Sanders
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 1 small onion
- 1 clove garlic
- 2 stalks celery
- 2 teaspoons sage
- 3 cups cooked lentils
- 3 cups cooked wild rice (you can use a wild rice/brown rice mix)
- 1⁄2 cup chopped walnuts
- 1⁄4 cup dry whole wheat breadcrumbs
- 2 tablespoons vinegar
- 2 egg substitute
- 2 tablespoons whole wheat flour
- fresh ground black pepper
- sea salt
directions
- Preheat oven to 350 degrees F.
- Chop onion and celery finely, and crush the garlic clove.
- Spray a frying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent.
- Add the sage.
- Combine all ingredients in a large bowl and mix well.
- Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture.
- Press down.
- Bake 30 minutes covered, 10 minutes uncovered.
- Let stand for 5-10 minutes before cutting and serving.
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Reviews
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I made this last night as a test run for Thanksgiving and it was wonderful! The celery, onion, and sage create a subtle flavor that will go perfect with my dressing. I used real eggs because I've heard varied opinions on how well egg substitutes work, and I used 2 cups each of rice and lentils instead of 3 and it still turned out delicious!
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I like this simple recipe. I like to try different vegan loaves and this is a good one. I replaced the walnuts with oatmeal to keep it lower in fat and the bread crumbs with flour because that's what I had. I used ground flax seed (mix with 1 tb. flax and 3 tb. water to replace one egg) for egg replacer. It seems best served with some type of sauce. We used ketchup. I used half wild rice and half brown rice.
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I made this for Thanksgiving with a vegan mushroom gravy---my family did not miss the "turkey" and requested that I make this again and again. I did not have egg substitute---so I used soft tofu instead----other than that I followed the recipe exactly and used quantities listed----I actually made it the day before and waited until Thanksgiving to bake after it returned to room temperature-----great recipe---thank you for sharing.
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Tweaks
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I like this simple recipe. I like to try different vegan loaves and this is a good one. I replaced the walnuts with oatmeal to keep it lower in fat and the bread crumbs with flour because that's what I had. I used ground flax seed (mix with 1 tb. flax and 3 tb. water to replace one egg) for egg replacer. It seems best served with some type of sauce. We used ketchup. I used half wild rice and half brown rice.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again