How To make Lentil Nut Loaf
4 c Chicken broth
1 c Lentils
1 tb Finely chopped fresh parsley
1/2 c Diced onion
1/2 c Diced celery
1/4 c Finely chopped walnuts
2 tb Finely chopped walnuts
4 sl Whole wheat bread, crumbled
2 Egg whites
1 cn Tomato sauce (8 oz)
3 tb Chili sauce
1/2 t Garlic powder
1/2 t Poultry seasoning
1/2 t Ground sage
1 tb Prepared horseradish
1/8 t Black pepper
Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray. In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan,. Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool. In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce.
How To make Lentil Nut Loaf's Videos
Mum's Vegan Lentil Nutroast
Happy Mother's Day from our lovely mother - we wanted our mum to do a mother's day special with one of her signature dishes!
Hope you enjoy! Craig and Shaun. #Originalflava #mothersday
AMAZING VEGAN LENTIL LOAF | GREAT FOR HOLIDAY MEALS
Just in time for Thanksgiving, this festive lentil loaf is packed with flavor and makes for a lovely vegetarian main-entree for a holiday meal. Vegan, gluten-free and loaded with fiber!
Grab the full recipe on my blog:
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Here are 3 amazing dishes you can make for any holiday or special occasion that are sure to please even the pickiest eaters. I hope you all have a great holiday season! Are you going to make this? Check down below for the recipes. #veganchristmas #holidaymeals #lentilloaf
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BRUSSELS SPROUTS
3 cups brussels sprouts - cleaned and halved
2 tbsp maple syrup
1 tbsp garlic powder
1 tbsp onion powder
1 cup roughly chopped pecans
Mix everything together in a large bowl. Transfer to baking dish and bake at 350 degrees F for 30 minutes
LENTIL LOAF
lentil mix:
2 cups cooked french lentils
1 cup rolled oats, ground into oat flour
1/2 cup walnuts, ground up
2 tbsp ground flax seed
Saute together in veggie stock:
1 carrot, chopped
2 stalks of celery, chopped
1/2 red onion, chopped
Sauce mix:
1 tbsp tahini
2 tbsp tomato paste
1/2 cup vegan BBQ sauce (any brand will work!)
2 tsp vegan worchestershire sauce
Spice mix:
1 tsp salt
1/2 tbsp thyme
1/2 tbsp cumin
1/2 tbsp onion powder
1/2 tbsp garlic powder
frozen:
1/2 cup peas
Topping: Ketchup and bbq sauce to taste.
Directions: Saute veggie mix together, when onion is translucent, transfer to bowl with the lentil mix. Add all other ingredients (sauce & spice mix and frozen peas), mix together well with your hands. Once mixed, place in large loaf tin lined with parchment paper. Bake for 35-40 mins at 350 degrees F. Remove and let cool before cutting!
APPLE CRUMBLE
5 apples, chopped
1/2 lemon - juiced
5 pitted medjool dates
1 tbsp cinnamon
topping (mixed all ingredients together in mixing bowl):
1 cup rolled oats
2 tbsp maple syrup
1 pinch of salt
Directions:
Peel and cut apples, pour lemon juice over and mix well. Place in medium heat pan and sauté until apples are soft. Blend together dates, cinnamon & with enough water to cover the dates. Add mixture to apples after they are done sautéing. transfer to a baking dish and cover with topping. Bake at 350 degrees F for 15-20 mins or until crumble is golden brown. Serve with vegan ice cream!
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How To Make Mixed Vegetable And Nut Roast Loaf | Waitrose
A mixed vegetable and nut roast is a delicious vegetarian option for a Sunday roast or for Christmas dinner. Rich Harris shows you the recipe, which includes soffrito mix, spinach and passata.
Full recipe |
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Lentil and Nut Loaf
Super healthy, loaded with protein and veggies... delicious Lentil and Nut Loaf