We made this for Thanksgiving this holiday season and it was delicious. My husband scarfed it all up despite being a usual meat lover. One way that I adapted this recipe is by making fresh tomato sauce rather than buying store-bought can. This was a consciencous effort due to the BPA that may be associated with them.
Recipe (adapted from AllRecipes):
Makes 8-10 servings
8 vegetarian burger patties, smashed
1 onion, chopped
2 eggs, beaten
2 tbs vegetarian Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 tsp sage
1/2 tsp garlic powder
1 tbs olive oil
4 slices Ezekiel sprouted grain bread, crumbled
1/3 cup almond milk
3 potatoes, chopped
Rosemary, salt, pepper, to taste
- Preheat oven to 350 degrees F
- Boil water in pot. Fill a bowl with cold water.
- Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
- Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
- Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
- Simmer the sauce in sauce pan until your liking.
- In a large bowl combine vegetarian burger patties, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
- Put some olive oil on potatoes and season with salt, pepper, rosemary. Place potatoes around loaf.
- Bake for 90 minutes.
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!
The final product
(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.