Lentil Walnut Loaf

This hearty vegan lentil walnut loaf is perfect for a special holiday meal.

Serves: 2 loaves, about 16 thick slices in total

Prep Time: 25 min

Cooking Time: 45 min

Total:  70 min

Ingredients

1 1/2 cups dry green lentils, rinsed and checked for stones
5 cups water
1-2 tbsp. vegetable stock
1 medium onion, diced
3 cloves garlic, finely chopped
1 medium carrot, peeled and grated
6-8 medium white mushrooms, chopped
1 stalk green onions, chopped
1/2 cup celery, finely diced
1 tbsp. olive oil
1/2 cup grated apple
1 cup walnut pieces, toasted
2 tbsp. ground flax seed
1/3 cup water
1 cup oats, processed into a flour
1 cup almond flour
salt and pepper
1-2 tbsp. fresh thyme
1/2 tbsp. dried oregano

Glaze
3 tbsp. apple butter
1 tbsp. balsamic vinegar
1 tbsp. ketchup or tomato paste

Directions

1. In a pot combine water, lentils and vegetable stock, cooking covered until lentils are tender. Allow to cool.
2. Stir flax and 1/3 cup water together in a small bowl and set aside for 10 minutes until it becomes a jelly "flax egg".
3. Heat oil in a skillet and saute onions and garlic until browned. Add mushrooms and saute until cooked.
4. If cooked lentils are still whole and holding their shape, process about 2/3 of them in a food processor to form a mash. Transfer to a large mixing bowl and stir all ingredients together.
5. Divide mixture into two parchment paper lined baking tins and press firmly into dish.
6. To make the glaze, stir apple butter with vinegar and tomato paste. Taste and adjust seasoning if necessary. Brush glaze over top of the loaves and bake uncovered in a preheated oven at 350 F for 45 minutes.
7. Allow to cool for 10-15 minutes before slicing and serving.

Adapted from ohsheglows.com and healthfulpursuit.com