I decided to make a lentil loaf today, for New Year’s Eve, since I had not made one in over a year! It was definitely time for another one! There are usually different versions of my loaves each time because I like to add different ingredients for added flavor and or added nutritional value. I also had a lot of garlic, potatoes, and brussels sprouts laying around, so I decided to use them as well. This meal is flavorful, filling, low fat, and packed with nutritious ingredients!
Note: I used different types of grains for benefits that comes with the consumption of the different types. I also added some nuts for added essential fatty acids and protein.
- 1 and 1/4 uncooked green lentils
- 1/4 cup of wheat berries
- 1/4 cup of multi-grain hot cereal mix (rye, barley, oats, and wheat) note: you can just use oatmeal if you don’t have this…
- 1 carrot
- 1 cup of diced shallots (2 large)
- 4 cloves of minced garlic (fresh)
- 1/2 cup of walnuts
- 3/4 cup of Ian’s whole wheat panko bread crumbs
- 4 tablespoons of ground flax seeds/flax meal
- 3 tablespoons of raw wheat germ (optional…I added this nutritional purposes)
- 2 and 1/2 tablespoons of vegan bouillon Better Than Bouillon, No Chicken Base, Vegetarian, 8 oz.
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of oregano
- 1/2 teaspoon of basil
- pinch of thyme
- 1 tsp of liquid aminos (optional…for salt)
- olive oil spray
- Preheat oven to 350 degrees.
- Boil lentils and wheat berries for about 20 minutes or until soft and cooked.
- While it is cooking, place carrot, walnuts, and multi-grain cereal mix into the food processor and blend for a minute.
- When it is blended, place in a large bowl.
- Pour lentils in the food processor with garlic, bouillon, Worcestershire sauce, liquid aminos, oregano, thyme, basil, and little bit of pepper.
- Blend for a minute or two.
- Place blended lentils in the large bowl with your carrot mixture.
- Add raw wheat germ, ground flax seeds, panko crumbs and diced shallots into your large bowl.
- Mix it all together very well.
- Pour mixture into a greased (olive oil spray) 8 x 8 baking pan and press the lentils down tightly.
- Pour ketchup on top.
- Cook in the preheated oven for 50 minutes.
- While it is baking, you can throw the garlic into the oven to roast. For directions on garlic roasting, CLICK HERE. This will be for your ROASTED GARLIC MASHED POTATOES.
Roasted Garlic Mashed Potatoes
- 5 large red baked potatoes
- 1 WHOLE Garlic Roasted
- 1 cup of unsweetened and unflavored non-dairy milk (soy, almond, rice, oat, etc.)
- 2.5 teaspoons of vegan bouillon Better Than Bouillon, No Chicken Base, Vegetarian, 8 oz.
- 2 teaspoons of Dulse granules (optional)Season’s Sea Seasonings, Organic Dulse Granules, 1.5-Ounce Units (Pack of 6
Notice I don’t use any vegan butter for this recipe? I promise, you won’t even miss it. Less fat to worry about!
- Remove skins from garlic and mash them up.
- Add non-dairy milk, dulse granules, and bouillon to mashed garlic.
- Mash the potatoes with a potato masher.
- Add the non-dairy milk mixture to the mashed potatoes.
- Mix well.
Garlic Brussels Sprouts
- 2.5 cups of quartered brussels sprouts
- 1/2 cup of water
- 4 cloves of minced garlic
- olive oil spray
- Spray a little olive oil to your pan.
- Add minced garlic and cook for less than a minute.
- Add brussels sprouts, water, pepper, and bouillon.
- Cover and simmer for 15 minutes.
Serve with fresh baked whole wheat bread rolls!
Happy New Year!