Monday, April 8, 2013

Vegan Meatloaf

I'm in the mood for something hearty. When I came across this recipe from Oh She Glows, I knew it would be the perfect dinner for a chilly Spring day. I only ended up making a couple adjustments, including adding psyllium husks to bind the meatloaf together. The apple glaze has a great flavor. This is great served with lots of salad greens and some homemade polenta. I also doubled

  • 1 1/4 cup uncooked French green lentils
  • 1 cup walnuts, chopped into small pieces
  • 3 tbsp ground flax + 1/2 cup water
  • 2 tbsp pysyllium husks + 1/4 cup water 
  • 1 head garlic, minced
  • 1 medium sweet onion, diced
  • 3 celery stalks, diced 
  • 3 carrots, diced 
  • 1 apple, unpeeled and diced
  • 2/3 cup whole oats 
  • 2/3 cup garbanzo bean flour (can use breadcrumbs) 
  • 2 tablespoons dried thyme 
  • 1 teaspoon salt 
  • dash cayenne pepper
  • plenty of black pepper 

Balsamic Apple Glaze:
  • 1/2 cup ketchup
  • 1/4 cup sweetened apple butter 
  • 1/4 cup balsamic vinegar

1. Cook the lentils in 5 cups of water in a slow cooker on low overnight. The lentils will be done in the morning. Drain the excess water from them and set aside to cool down. Ideally, they will mash easily so that the loaf will hold together.

2. Grind the flax seeds in a food processor until almost powdery. Whisk ground flax with warm water in a small bowl until the mixture is thick like egg whites and set aside.

3. Heat some water in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Now add in the diced celery, shredded carrot, and apple. Sautee for about 5 minutes more. Remove from heat.

4. In a large mixing bowl, mash the lentils. Stir in the cooked vegetables. Then add in the flax mixture, psyllium husks, water, walnuts, seasonings, oats, and flour. Adjust seasonings to taste.

5. Grease a baking pan. Press mixture firmly into pan. Whisk glaze ingredients and then spread one fourth on top of loaf. Reserve the rest for a dipping sauce.

6. Bake at 350 degrees for 40-50 minutes, uncovered. Edges will be lightly brown. I kept the loaf in the pan to serve since it was easier than unmolding it.

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