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Wednesday, October 31, 2018

Vegan Holiday Lentil Loaf // Oil Free

Hey everyone, the hippie here with another holiday recipe for you. This loaf would be great for Sunday roast dinner too. It's also a fantastic way to get your oats in. The original recipe is by High Carb Hannah. It was good but I made a few changes to suit us.



I think I mentioned previously that I've never really had a holiday dinner since becoming vegan. I've made pasta once or twice or I've had salad or just vegetables. Oh yea, I had Gardein turkey cutlets once too. Anyway, my daughter and I are both really excited about this years dinner. Stevie even tested a biscuit recipe that is really good. And they were really easy. Maybe we will share that too. 

There is a lot of prep work involved but it's really worth it. Your arteries and heart will thank you for it. ha ha

Let's get to the recipe. Here is what you will need. 
1 1/2 cups brown lentils
1/2 cup red lentils
1 carrot finely diced
2 stalks celery finely diced
1 green bell pepper diced
1 medium onion diced
2-3 cloves minced garlic
1 bay leaf
3 cups vegetable broth or water

Put everything from the lentils to the broth in a large stock pot and bring to a boil. Reduce the heat to medium low and cover. Let simmer about 20 minutes. The brown lentils should be done or have a slight bite to them. Turn the heat off once they are done. 

Step 2 - Preheat your oven to 350 degrees You will need
3 flax eggs
1 tbsp poultry seasoning
1 tbsp Italian seasoning
1 tsp pink Himalayan salt
1/4 tsp black pepper
2 tsp mushroom powder
1 1/2 cups oat flour

Add the everything from the flax eggs to the mushroom powder. Mix to combine. 

If you do not have mushroom powder, you can add some fresh finely diced mushrooms as well.

Add the oat flour and mix really well. It will get really thick and that's what you want. The reason I add the oat flour last is to make sure everything else gets mixed really well. Once you add the oat flour, it gets really difficult to stir. 

Add the mix to a standard loaf pan. Should fit perfectly. Smooth the top out and add a layer of organic ketchup. Or barbecue sauce if you like. Bake for about an hour. Remove from the oven and let sit for about 20 minutes before serving. Enjoy!!

The mashed potatoes and gravy are super easy. Steam or boil your favorite spuds. I use golden or red skin. Drain the water and add some salt and pepper and some plain unsweetened plant milk. Mash them up. 

The gravy recipe is from Dr. McDougal by way of Anja at Cooking with plants. 
In a sauce pan add:
1 1/2 cup vegetable broth
1/4 cup low sodium tamari
1/2 cup water
1 tsp onion powder
1/2 tsp poultry seasoning
1/4 tsp salt
Bring these ingredients to a boil.
Whisk in 1/3 cup brown rice flour a little at a time. Serve and enjoy.


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