LENTIL WALNUT "NO MEAT" LOAF

Lentil Walnut

Provided by thesinglebite

Categories Lentil

Time 55m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 15

1 cup dry green lentils
3 cups vegetable broth
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
2 large celery ribs, diced
1 teaspoon salt
1 cup frozen hash brown potatoes, thawed
2 garlic cloves, minced
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water)
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
1 cup chopped walnuts (preferably toasted)
1/2 teaspoon salt

Steps:

Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
Bake for 25-30minutes or until top and edges look lightly browned.