Lentil Walnut Loaf

Description

Need a hardy main course dish, filled with mouth-watering flavors? This Lentil Walnut Loaf is for you! This dish is especially recommended for holiday celebrations and potlucks and is definitely rich in nutrients like protein. This is a delicious recipe from Jewish Veg member Mark Reinfeld from his website, VeganFusion.com.

Summary

Yield
Loaf
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

3⁄4 cups
uncooked short-grain brown rice
1 1⁄2 cup
water or vegetable stock
3⁄4 teaspoons
sea salt, or to taste
2 teaspoons
coconut oil
3⁄4 cups
diced yellow onion
4 cloves
garlic, pressed or minced
1⁄2 cup
thinly sliced celery
3⁄4 cups
diced shitake mushrooms
2 cans
lentils, 15 ounce cans (or 3 cups cooked)
3⁄4 cups
rolled oats
1⁄2 cup
chopped walnuts (optionally toasted)
1⁄4 cup
water or vegetable stock
2 tablespoons
finely chopped fresh flat-leaf parsley
1 tablespoon
chiffonaded fresh sage
1 teaspoon
wheat-free tamari or other soy sauce (optional)
1⁄4 teaspoon
freshly ground black pepper
1⁄4 teaspoon
cayenne pepper
 
oil for loaf pan (optional)

Instructions

1. Preheat the oven to 375 degrees.

2. Place the rice, water, and ¼ teaspoon of the salt in a pot over medium-high heat. Bring to a boil. Cover, lower the heat to a simmer, and cook until all liquid is absorbed, about 40 minutes.

3. Meanwhile, place the coconut oil in a saute pan over medium-high heat. Add the onion and cook for 1 minutes, stirring frequently. Add the garlic and celery and cook for two minutes, stirring frequently. Add the mushrooms and cook for five minutes, stirring frequently and adding a small amount of water, if necessary, to prevent sticking.

4. Place the lentils, rolled oats, walnuts, and water or stock in a food processor and process until smooth. Transfer to the pan along with the remaining ingredients, including the cooked rice and remaining ½ teaspoon of salt, and mix well. Taste and add additional salt or tamari to taste, if necessary.

5. Transfer to a lightly oiled or parchment paper-lined 8 by 4-inch loaf pan and bake for 30 minutes. Allow to cool slightly before slicing.

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