Happy Thanksgiving! Of course I had to cook a vegetarian Thanksgiving dish. Others raved about this recipe so I decided to give it a try. It was good, really reminds me of meatloaf!
(adapted from Grail Springs)
Lentil Walnut Loaf
1 ½ cups cooked lentils
½ cup walnuts, finely chopped
1 cup Ezekiel sprouted grain breadcrumbs
½ cup onion, chopped
3 cloves garlic, minced
1 Tbsp tamari
¼ cup nutritional yeast
1/2 tsp rosemary
2 tbsp fresh sage
2 tsp thyme
1/4 tsp tumeric
1/3 cup vegetable broth
cayenne pepper to taste (optional)
1. Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
2. Mix all ingredients well in a large bowl. Put mixture into a well-oiled loaf pan or baking dish.
3. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.
1 tablespoon miso paste
1 cup unsweetened almond milk
2 tablespoons coconut oil
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon thyme
1 tablespoon arrowroot powder
sea salt and freshly ground pepper to taste
1. Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
2. Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
3. Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.