Today I want to tell you a little bit about a new group I joined called The Creative Cooking Crew. This is a group of 24 food bloggers that comes together once a month to try something new in the kitchen! The group was started this year, and will be hosted by Lazaro of Lazaro Cooks and Joan of Foodalogue. Look forward to new challenges at the end of every month, featuring many great interpretations of varying recipes.
The First challenge for the group was to choose one of our favorite meat dishes and give it a healthy, vegan interpretation. I decided to make a vegan version of “meat loaf” using lentils topped with an apple-tomato glaze. This is an easy dish to prepare and has wonderful texture and flavors. Don’t be fooled though, this Vegan Lentil Loaf is something for the entire family! Even a meat lover like me loves this Lentil Loaf. I ate the leftovers the next day for lunch and it was even better.
Buen provecho and don’t forget to visit Joan’s blog on January 30 to see the rest of the recipes.
Ingredients
(1 large loaf)
- 1 cup uncooked brown lentils
- 3 cups of vegetable broth
- 2 tablespoon olive oil
- 1 cup finely chopped onion
- 1 cup grated carrot
- 1 cup red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1/2 cup apple sauce
- 1/3 cup dried cranberries
- 1/2 cup pistachios, finely chopped
- 1 cup breadcrumbs
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 teaspoon of chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground thyme
- Salt and pepper, to taste
- 2 tablespoons ketchup
- 2 tablespoons apple sauce
- 2 tablespoons brown sugar
Glaze
Directions
- Wash the lentils and place into a pot along with the vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer, for about 40 minutes. Add more broth or water if necessary
- Meanwhile, warm the oil in a pan. Add the onions and cook for about 4 minutes or until soft. Add the carrots, bell pepper and garlic. Cook for about 3 minutes more. Set aside.
- When the lentils are ready mash them slightly with a potato masher or a fork.
- Preheat the oven to 350º F.
- In a large bowl, mix the onion mixture, mashed lentils, apple sauce, cranberries, pistachios, bread crumbs, cilantro, chili powder, cumin, thyme, salt and pepper.
- Line a loaf pan with parchment paper. Transfer the mixture to the loaf pan and press mixture into the pan with a spoon.
- Mix the glaze ingredients in a small bowl and spread evenly over the top.
- Bake for about 45 minutes. Transfer the pan to a wire rack and let the loaf cool a bit. Run a table knife around the edge of the pan and turn the loaf out onto a serving plate.
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Joan Nova says
I was wondering what you used in lieu of egg to hold it together. Apple sauce was a great idea and I love the addition of pistachios. Great job, Erica.
Erica says
I used apple sauce,Joan!
Faith says
What a fun dish to veganize! Your lentil loaf looks delicious, especially with that apple glaze!
Laz says
Love the idea, flavor profile and execution. Great job.
Victoria says
Love the idea of your dish! I’m a big fan of lentils and the play on meatloaf is fantastic!
Evelyne@cheapethniceatz says
Yay, I had n idea you joined us. And love this idea. Meatloaf would not have come tomind for a vegan theme, brilliant.
Joanne says
I never really liked meatloaf even when I ate meat but I think I’d adore this vegan version!
deana says
It’s amazing how much it looks like meatloaf. You’ve done a splendid job with the dish and the meatloaf looks perfect. Can’t wait to to use it with my vegetarian friends.
Lori Lynn says
Hi Erica – I read your post earlier but didn’t have time to leave a comment. This was a great addition to the cooking challenge. I would choose your version over the beef version any day. Love that thick topping too, like my moms…
LL
Marc & Eliana says
Having discovered your website recently, we made this vegan recipe this week and it was super tasty, even for the non-vegan here (Marc). The pistachios give it a delicious flavor, and lentils are a favorite of Eliana. Easy and inexpensive to make and muy rico!
Maria says
Hola, esta receta se ve exquisita.
Crees que se puede congelar?
Saludos,
Maria F
Erica Dinho says
No se! Pero lo puedes intentar.
Maria says
Disculpa, soy la misma que formuló la pregunta anterior. Crees que podría usar cashews y uvas pasas en vez de pistacho y cranberries?
Gracias
Maria f
Erica Dinho says
Si.
maria says
Hola,
muchas gracias por tu receta. La hice pero usando anarcardos y las verdad muy bueno.
Incluso mi esposo que es un amante de la carne le gusto mucho.
Puse algunas rodajas en el congelador. vamos a ver que pasa.
Gracias nuevamente!!
saludos