A couple of weeks ago, when Angela posted her Ultimate Vegan Lentil Walnut Loaf, I skimmed through the ingredients and realized I had everything on hand so there was zero excuse to not give it a shot. It looked lengthy so it got pushed back to a free weekend project but it was certainly worth the wait.
I would call this a successful vegan meal! Yes Mom, even the mashed potatoes were vegan – no butter! Gasp!
Angela is so good about spelling out all the steps so this was really easy to follow. If you really want to try this recipe, please go look at her more thorough instruction.
I started out by blending the oats into a flour.
And cooking up the lentils in broth.
Then puree 75% of the lentils.
Sauté onion in olive oil.
Add in shredded carrot, apple, and toasted walnuts. A little too toasty, apparently.
Oh, and craisens. Angela uses raisens. I only had craisens. I think it worked just fine.
Combine lentils, flour, breadcrumbs (mine are gluten-free and therefore neon yellow), flax “eggs” and ground flax, thyme, and the sautéed ingredients.
Press it into a lined pan.
Top with the ketchup glaze: ketchup, maple syrup, and balsamic vinegar.
It held together nicely – I was worried about that, especially since I used gluten-free bread crumbs.
I’m not sure I would make this again; it took two hours to complete which is generally more effort than I like to put in to a meal. I’m a lazy cook. Can’t help it. But the flavor was good – though not a replacement for my beloved meatloaf. And it says something if my meatlovin’ husband liked it!
Curious about the nutritionals? I plugged them into SparkPeople here.
PS – if you make this, double the sauce on top!