Try something different this Sunday with our tasty lentil loaf that’s 100% vegetarian and vegan. It’s brimming with lentils, nuts, veggies, spices, & topped with a tasty BBQ sauce! It’s seriously good!
Preparation time 35 minutesCook time 45 minutes
For the lentil loaf: 100g Walnuts, 100g pecans, 1 tbsp coconut oil, 1 red onion, 1 clove of garlic minced, 100g shitake mushrooms thinly sliced, 100g chestnut mushrooms thinly sliced, Salt and pepper to taste, 20ml vegan Worcestershire sauce, 1 tbsp coconut oil, 250g sweet potato peeled and thinly sliced, 1 carrot peeled and sliced, 5g fresh thyme, 125g puy lentils cooked, 125g green lentils cooked, 125g brown lentils cooked, Salt and pepper to taste, 50g tomato paste, 30ml vegan Worcestershire sauce, 40g wholemeal breadcrumbs.
For the sauce: 120g Tomato paste, 1 tbsp English mustard, 2 tsp liquid smoke, 2 tbsp black treacle, 2 tbsp maple syrup, 2 tbsp balsamic vinegar, 120g water, ½ tbsp chili powder, ½ tsp garlic powder, and ¼ tsp fine sea salt.
Instructions: Preheat your oven to 175°C.
For the lentil loaf: Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set aside.
Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes.
Meanwhile in a large frying pan over medium heat, add your coconut oil, red onion, garlic, and mushrooms and season with salt and pepper and vegan Worcestershire sauce, stirring often, and cook for 5-8 minutes until the onions are caramelized, and then set aside.
Using the same pan add more coconut oil and lay the sweet potatoes and carrots, in a single layer, cover and cook for 6-8 minutes until golden brown, you may have to do this in batches.
Once cooked set aside. Add your roasted nuts to a food processor and blitz until they are a nut meal, then add your red onion, garlic, mushrooms, sweet potatoes, carrot, and fresh thyme, and give it a few pulses to combine. Finally, add in your mixed lentils, season with salt and black pepper, and pulse to combine, you don’t want a puree.
Now, add the mixture to a large mixing bowl and add tomato paste, vegan Worcestershire sauce, and wholemeal breadcrumbs, and stir to combine, until you have a loose dough.
In your prepared tin, add the mixture and press it firmly down to compress it, this will ensure you don’t get a crumbly loaf.
For the sauce: Place tomato paste, English mustard, liquid smoke, black treacle, maple syrup, balsamic vinegar, water, chili powder, garlic powder, and fine sea salt in a mixing bowl and whisk vigorously to combine, whisk until the sauce thickens.
Then, add approx. 1cm to the top of your loaf, spreading as evenly as possible. Now, place the loaf in your oven and bake for 45 minutes, once cooked, remove it from the oven and set it aside for 5 minutes. Once slightly cooled, remove from the tin. Serve your new favorite loaf and enjoy!
Beware of the barbecue sauce It’s not your typical sauce, it’s created to be really strong and to compliment the flavors of the loaf.
For more information and tips on making this lentil loaf take a look at https://www.splashoftaste.com/lentil-loaf/
NutritionCalories: 390kcal | Carbohydrates: 47g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 322mg | Potassium: 828mg | Fiber: 16g | Sugar: 12g | Vitamin A: 4992IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 5mg