Don’t know if any of you have noticed but I’ve let the blog lapse quite a bit with postings lately… haha. Going on over two weeks since my last. Jeez! But I’ve got a really good excuse! I’ve been living in NY with my family since May for Dave’s latest deployment and guess what?! Deployment’s over So the last few weeks I’ve been busy, busy leaving NY and moving back home to Germany where we are stationed. Now it’s back to the grind. And to celebrate all being so very well over here I am sharing with you a super yummy dinner recipe!
It’s not often that I share savory recipes, particularly ones that can be main dishes for dinner. My mind tends to gravitate towards desserts with recipe development… haha.
I actually set out to create this Lentil Loaf as an alternative to a meat-free main dish for the Holidays. But it took me too long to perfect and before I knew it… December was over. Drats! So here I am now- February 9th- finally getting around to posting it. I’m not too worried about people finding a night to make this though. Yes, it makes a perfect main for the Holidays, but it also works splendidly for a casual meal any day of the week.
I like to serve this with some mashed potatoes and vegan gravy, along with a nice steamed veggie like broccoli.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, grated
- 3 cloves garlic, minced
- 1½ cups cooked lentils*
- ¾ cup bulgur
- 1½ cups vegetable stock
- 2 tablespoons tamari
- 2 tablespoons ketchup
- 1 tablespoon dijon mustard
- ¼ cup chopped fresh parsley
- 1 teaspoon rubbed sage
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons nutritional yeast
- ¾ cup walnuts, finely chopped (toasted, if desired)
- 1 cup rolled or quick oats
- 2 tablespoons ground flaxseed
- FOR THE TOPPING:
- ¼ cup ketchup
- 2 tablespoons balsamic vinegar
- ½ teaspoon red pepper flakes (pinch cayenne pepper), optional
- Preheat oven to 375°F and line a 8-inch-by-4-inch pan with parchment paper, allowing access to hang over edges (for easier removal).
- In a medium saucepan bring 1½ cups vegetable stock to a boil. Add bulgur, cover, and cook on med-low, simmering about 8-9 minutes or until all the water is absorbed.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, celery, and carrot and cook until tender and just beginning to brown, about 8 minutes. Add garlic and continue to cook an additional minute. Place in a large bowl; set aside.
- In the bowl of a food processor, pulse the lentils until lightly mashed and still retaining some texture (alternately you can use your hands- my preference). Place in bowl with sautéed veggies.
- Add cooked bulgur to bowl, tamari, ketchup, mustard, parsley, seasonings and nutritional yeast. Stir until combined.
- Add the walnuts, oats, and flax to the bowl. Stir with spatula until everything is well combined.
- Scrape mixture into prepared pan.
- FOR THE TOPPING: In a small bowl, stir together all ingredients. Spread across top of loaf.
- Bake for 35 minutes. Allow to cool on wire rack for at least 15 minutes before serving (the longer it sits, the easier it is to cut without falling apart).
*Substitute 1½ tablespoon poultry seasoning for the sage, thyme, and rosemary.
*Instead of walnuts, you can use whatever seed or not you like- pecans and sunflower seeds (or a mix!) would be great too.
*Add some grated apple or dried fruit for a sweet contrast!