If you’re looking to find new ways to make plant-based recipes a regular feature at your kitchen table, this lentil loaf with a smoky maple glaze is a surefire way to make that happen. Texture plays such an important
role in making plant-based “meatloaves” enjoyable, and I bring in texture using mirepoix, chopped nuts, oats, and the combination of both mashed and whole lentils. If you prefer, you can make this loaf with chickpeas, but I prefer the lentils for the overall colour of the final product.
SERVES 6
INGREDIENTS:
1 can (540 ml) lentils, drained
3 tbsp olive oil
2 medium onions, small dice
1 cup carrot, grated
1 cup celery, diced as small as you can manage
2 cloves garlic, minced
1 tbsp dried oregano
1⁄2 cup chopped pecans
1 cup old-fashioned rolled oats
1⁄2 cup parsley, chopped
3 tbsp tamari
2 tbsp ground flax seed
3 tbsp nutritional yeast
2 tsp maple syrup
1 tsp vinegar
1⁄2 tsp salt
FOR THE GLAZE:
1⁄2 cup ketchup
1⁄4 cup maple syrup
2 tsp smoked paprika
1 tsp granulated garlic
1 tsp onion powder
1 tbsp Marmite
DIRECTIONS:
FOR THE GLAZE
Stir all ingredients together.
FOR THE LOAF:
- Heat the oil in a medium-sized skillet. Add the onions, celery, dried oregano, and garlic and sauté for 3 to 5 minutes, or until soft.
- Add lentils (reserve 1⁄2 cup for later), cooked veggies, pecans, oats, tamari, ground flax seed, nutritional yeast, maple syrup, vinegar, ground pepper and sea salt to a food processor.
- Pulse until mixture is just combined and the texture is to your liking.
- Stir in remaining lentils, and parsley.
- Press into a parchment-lined loaf pan.
- Spread glaze over the top of the loaf.
- Cover and bake in a 375 ̊F oven for 30 minutes, and then uncover and bake for another 10 minutes.
- Remove the loaf from the oven and allow the loaf to rest for 15 minutes before slicing.
WHAT’S MIREPOIX?
Mirepoix is the combination of aromatic vegetables used in classical French cuisine. The ratio is 50% onions, 25% each carrots and celery.
