Chestnut and Lentil Loaf [Vegan]

This hearty vegan meatloaf recipe combines the rich flavor of lentils with a blend of aromatic spices and savory seasonings, resulting in a dish that is sure to satisfy even the most devoted meat-lovers. While traditional lentil loaves offer versatility in their preparation methods, this particular recipe stands out with the incorporation of chestnuts, rendering it an ideal choice for holiday gatherings and pairing well with gravies or pan sauces; the subtle enhancement provided by serving with a small dollop of ketchup on the side is also noteworthy.

Contents

Chestnut and Lentil Loaf [Vegan]Are you ready to create a delicious and nutritious Vegan Chestnut and Lentil Loaf? Gather these essential ingredients: * 1 cup cooked lentils * 1/2 cup rolled oats * 1/4 cup chestnuts, chopped * 1/2 cup vegetable oil * 1 onion, finely chopped * 3 cloves garlic, minced * 1 teaspoon dried thyme * 1 teaspoon smoked paprika * Salt and pepper to taste * 1 tablespoon tomato paste * 2 tablespoons apple cider vinegar For making the lentil loaf:Crisp autumn leaves whisper secrets of a hearty, wholesome loaf, as we delve into the world of vegan delights. To prepare this delectable Chestnut and Lentil Loaf, simply follow these easy steps: Firstly, preheat your oven to 375°F (190°C). While it’s warming up, let’s get started on the ingredients. You’ll need one cup of dried green lentils, rinsed and drained; one cup of chestnuts, peeled and chopped; one small onion, finely chopped; two cloves of garlic, minced; one teaspoon of ground cumin; one teaspoon of smoked paprika; salt to taste; and one tablespoon of olive oil.Chestnut and Lentil Loaf Recipe

Chestnut and Lentil Loaf [Vegan]

Are you ready to create a delicious and nutritious Vegan Chestnut and Lentil Loaf? Gather these essential ingredients:

* 1 cup cooked lentils
* 1/2 cup rolled oats
* 1/4 cup chestnuts, chopped
* 1/2 cup vegetable oil
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon smoked paprika
* Salt and pepper to taste
* 1 tablespoon tomato paste
* 2 tablespoons apple cider vinegar

1 & 1/4 cup dried lentils (soaked in water the night before)
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 tablespoon sea salt

For making the lentil loaf:

One cup of peeled and roasted chestnuts.
3/4 cup walnuts
1/2 cup rolled oats
2 garlic cloves
1 & 1/2 teaspoons thyme
1 teaspoon onion powder
1/2 tablespoon liquid smoke
1/4 cup ketchup; additional as needed for brushing the loaf.
For the gluten-free version, use 1/3 cup oat flour.
2 teaspoons salt

Crisp autumn leaves whisper secrets of a hearty, wholesome loaf, as we delve into the world of vegan delights. To prepare this delectable Chestnut and Lentil Loaf, simply follow these easy steps:

Firstly, preheat your oven to 375°F (190°C). While it’s warming up, let’s get started on the ingredients. You’ll need one cup of dried green lentils, rinsed and drained; one cup of chestnuts, peeled and chopped; one small onion, finely chopped; two cloves of garlic, minced; one teaspoon of ground cumin; one teaspoon of smoked paprika; salt to taste; and one tablespoon of olive oil.

Rinse the lentils thoroughly under cold running water to remove any excess moisture accumulated during soaking.
Combining the lentils, cumin, garlic powder, and thyme in a pot, then covering them with water. Simmer the lentils at a rolling boil, then reduce the heat to medium-low and cover the pot to allow for even cooking. Cook for 10 minutes, then season with salt. Continue cooking for an additional 10 to 15 minutes, or until the lentils reach a tender consistency and some have started to break apart.
Rinse the cooked lentils thoroughly and transfer them to a spacious container.
Within the food processor, combine the chestnuts, walnuts, rolled oats, three to four garlic cloves, dried thyme, and onion powder. Process until fine and grainy.
Pre-heat the oven to 400ºF.
Combining the mixture from the food processor with the bowl of lentils, I then added the rich notes of liquid smoke, a hint of sweetness from the ketchup, a subtle thickness provided by the flour, and a touch of savouriness courtesy of the salt. Season to your taste with a pinch of salt.
On a shallow parchment-lined baking sheet, shape the mixture into a compact loaf approximately 2 inches in height, adhering to the texture demonstrated in the accompanying video.
Brush the loaf with a sweet and tangy glaze made from ketchup, then carefully place it in the preheated oven, allowing it to bake for precisely 45 minutes.
Let the loaf rest for 10 minutes before slicing and serving. Savor every bite alongside creamy mashed potatoes and elevate your experience with a choice from our rich gravies, savory sauces, or tangy cranberry sauce – perhaps even a dollop of extra ketchup?