Sunday, February 24, 2019

Recipe Sunday Part 2

This week's post is part 2 of delicious comfort food recipes.

This one is an all-american "vegan"meatloaf.   Most everyone loves meatloaf and especially leftover meatloaf sandwiches.   This one is more healthy, loaded with fiber, protein and loads of flavor and easy to make.  It is a little time consuming, but most good things are!

Vegan Lentil Walnut Loaf
1 cup green lentils
3 cups vegetable stock or broth(Knorrs)
1 large yellow onion
1 large carrot
1 stalk celery
2 tbsp olive oil
2 tsp minced garlic
1 cup bread crumbs
3/4 cup chopped walnuts
3 tbsp ground flax or chia seed mixed with 1/2 cup water
1 tsp oregano  1 tsp sea salt
1/2 tsp black pepper
for topping-
2 tbsp ketchup
1 tbsp maple syrup
1 tbsp balsamic vinegar

Preheat oven to 350'
In a small bowl, combine the ground flax and 1/2 cup water. Set aside.
Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until lentils are tender and have absorbed all the broth.
Meanwhile, prepare your veggies by chopping the onion, grate the carrot and dice the celery.  Saute the onion and celery until tender but not caramelized.  Add the garlic and carrot cooking for about another four minutes.  Toast the walnuts in a toaster oven for 6-7 minutes, WATCH THEM not to let them burn.  Add to stove-top mixture and stir well.  Add oregano, salt and pepper and take the mixture off the stove, transferring to a large bowl.  Add breadcrumbs, flax gel and cooked lentils tossing well.   Press mixture into a oiled loaf pan or form into loaf.  Set aside while you make the topping.  In a small bowl combine ketchup, maple syrup and vinegar.  Spread on top of loaf.  Bake for 40 minutes.  Enjoy with homemade mashed potatoes or organic corn and peas!


Have a great week.

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