Vegan Thanksgiving Lentil Apple Loaf

  • Yield:12 servings
  • Time:
    2 hrs, 20 mins show details

Adapted from one on Ohsheglows.com, an amazing resource for vegan/vegetarian food

Tags: Autumn, baked, main dish, side dish, umami, hearty, dinner

Ingredients

  • The Loaf
  • 1 cup
    green lentils, uncooked
  • 3 cups
    vegetable broth, or water
  • 1 cup
    chestnuts or walnuts, Pre-peeled and roasted, finely chopped
  • 3 tablespoons
    ground flax
  • ½ cup
    water
  • 6
    garlic cloves, minced
  • 1½ cups
    sweet onion, diced
  • 1 cup
    celery, diced
  • 1 cup
    carrot, grated
  • ⅓ cup
    sweet apple, peeled and grated (use a firm variety)
  • ⅓ cup
    raisins, or currants optional
  • ½ cup
    oat flour, or whole wheat
  • ¾ cup
    breadcrumbs
  • 2 teaspoons
    fresh thyme, or 3/4 tsp dried thyme
  • salt & pepper, to taste
  • red pepper flakes, to taste optional
  • Balsamic Apple Glaze
  • 6 tablespoons
    ketchup
  • 2 teaspoons
    real maple syrup, the darker the better
  • 2 tablespoons
    apple butter, or unsweetened applesauce
  • 2 tablespoons
    balsamic vinegar
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Equipment

  • Sauté pan
  • Loaf pan
  • Mixing bowl, Large

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Preparation

  1. 5 mins

    Rinse and strain lentils.

  2. 45 mins

    Place lentils into pot along with vegetable broth (or water). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.

  3. Preheat oven to 350F.

  4. Whisk ground flax with water in a small bowl and set aside.

  5. 15 mins

    Heat a teaspoon of oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes, until fragrant. Season with salt. Add the diced celery, shredded carrot and apple, and raisins (or currants). Sauté for another 5 minutes. Remove from heat.

  6. 5 mins

    In a large mixing bowl, mix all the loaf ingredients together. Adjust seasonings to taste.

  7. 10 mins

    Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread on top of loaf.

  8. 1 hr

    Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Slice when at an edible temp and enjoy!

Notes

A mix of brown and red lentils is also good, as the red breaks down but the brown keeps its shape.

These freeze really well, and you can customize the ingredients to whatever you like best. Even meat eaters love this at a potluck!

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