Description
A hearty lentil walnut loaf perfect for holiday meals. This vegan roast is packed with flavor and nutrients.
Ingredients
Scale
- 1 cup lentils, cooked
- 1 cup walnuts, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 cup breadcrumbs
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion, garlic, carrot, and celery until soft.
- Mix cooked lentils, walnuts, sautéed veggies, tomato paste, soy sauce, herbs, breadcrumbs, and flax egg in a bowl.
- Press mixture into a loaf pan lined with parchment paper.
- Bake for 45 minutes until firm.
- Let cool for 10 minutes before slicing.
Notes
- Store leftovers in fridge for up to 5 days.
- Freeze slices for quick meals.
- Serve with gravy or cranberry sauce.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg