Red Lentil Loaf

Gluten_Free_Vegan_Me_Lentil_Loaf

There are many wonderful and compassionate vegan options to replace the meat on your plate at Thanksgiving – Tofurky, Harvest Field Roast, Native Foods Wellington and the list goes on. But for those of us who are gluten-free too, all these options just can’t go on our plate.  No turkey, no Tofurky, no worries!  Make this Red Lentil Loaf. It’s full of protein, has no oil, no soy, no nuts and no gluten.  But it does have taste and a nice meaty texture. It’s  super easy to prepare and one of the things you can make a day or two before and reheat after you slice it up and top it with your favorite vegan gravy. (Try my latest recipe for white bean gravy, or the mushroom gravy I whipped up a couple years ago.)

Red Lentil Loaf

  • 1 1/2 cups red lentils
  • 3 cups veggie broth
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tsp chopped garlic
  • 1 tbs ground sage
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 cup gluten-free tamari or Dr. Bragg’s
  • 2 cups white button mushrooms
  • 2 cups chopped kale
  • 2 cups chopped spinach
  • 2 cups gluten-free oats
  • small amount of olive oil to grease pan

In large pan, add lentils and veggie broth, bring to a boil, cover, turn down heat and simmer until soft (about 8 minutes.) In another pan, add celery, onions garlic, mushrooms, kale and spices with a bit of water and cook until tender.  Smash lentils until smooth and combine all previously listed ingredients into one pan, add spinach and oats and stir.  Allow ingredients to cool a bit and add them to food processor with “S” blade.  Puree briefly. Lightly oil 9″ x 5″ loaf pan and spoon mixture into pan. Bake for about 30 minutes at 325 F or until loaf starts to brown slightly on top and sides lift away from edges.  Cooking time may vary. Don’t overcook or loaf will be dry.  Cool and refrigerate. Once cool, the loaf can be sliced and eaten cold or reheated.

I sliced it into small pieces, topped with white-bean gravy, reheated and brought it to the vegan Gentle Thanksgiving potluck.


Lentil-Loaf-SlicesLentil-Loaf-Slices-Gravy

Lentil-Loaf_Plated

 

 

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9 Responses to Red Lentil Loaf

  1. Pingback: Savory White Bean Gravy | Gluten-Free Vegan Me

  2. Shellie says:

    Any thoughts about using quinoa flakes instead of the oats. The only oats I have are steel cut.

    • Janie says:

      Not sure Shelley. If you try them let me know how it works out.

      • Shellie says:

        I didn’t use the quinoa flakes, however I think it would have worked fine. I found some packages of instant oatmeal that have been sitting around and used them. The loaf will be finished today. It was a lot for the two of us, and we did so many things with it. Thanks so much. Absolutely delicious.

  3. Wow! Absolutely delicious! Thank you, Janie! :-)

  4. Kris says:

    I’m a new-ish vegan and have a few strikes against me; one is that I don’t *love* curry type spices (I only enjoy cumin in very small amounts, not a huge coriander fan in savory dishes, etc.). So, while I’ve wanted to love red lentils for their health benefits, I’ve had a hard time finding anything do to with them other than dal, curries, etc. I was SO excited to stumble on this recipe!! It’s in the oven now, but I tasted the mixture before putting it in and it’s SO good (maybe not very March/spring, but whatever :) It’s delicious.).

    Thank you so much for posting this – I’m thrilled to find the recipe, and inspired to create variations of it!

    PS: Another strike against me: I’m allergic to mushrooms. I substituted another couple tablespoons of lentils (and water), and doubled the celery to make up for the bulk. Fingers crossed :)

    • Janie says:

      Hi Kris – great idea to sub the lentils and celery. Hope it turned out good. I love this recipe, not just in the fall. Sometimes I even eat it for breakfast. :)

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