Happy Canadian Thanksgiving to all of my Canadian friends!
Don’t be mistaken, this lentil walnut loaf is so good that you will want to eat it through the entire fall and winter months. I was a big fan of meatloaf back in the day, and being on a plant-based diet made it near impossible to satisfy that craving. I am super excited to share this easy-to-make vegetarian loaf! It definitely is a bit more time-consuming than the average of my recipes, but it is so worth it – especially for celebrations and holidays such as Thanksgiving. I will be making 3 for the weekend!
Things I am especially thankful for this year:
- my health – last year I was sick all the time. I have chosen to take better care of myself and my body is thanking me for that. Remember that some people need more downtime than others. Listen to you.
- my ever-flowing energy to keep dreaming and doing as a young entrepreneur – hellooo matcha, online planners and manifestation. I am also incredibly thankful for my mentors and support system who keep me going strong.
- my amazing friends – old and new – who are genuinely kind and loving.
- my incredible partner and our life together in our new home – it’s been one year since we moved in together! I can not thank the universe enough for bringing this incredible person into my life – I love you.
- my freedom.
Love is truly everywhere, you just have to be open to it.
This Lentil Walnut Loaf is:
- packed with protein and fibre-rich goodness to keep you feeling full and satisfied
- hearty and scrumptious
- pairs perfectly with the usual Thanksgiving sides: roasted veg, gravy, mashed potatoes, etc.
Lentil Walnut Loaf – makes an 8×3 inch loaf
- 1 cup of dried green lentils – preferably soaked overnight in a splash of apple cider vinegar for optimal digestion and absorption of nutrients
- 2 flax eggs – 2 tbsp ground flax seeds + 4 tbsp water
- 3 tbsp. of avocado oil
- 1 medium-sized yellow or white onion
- 2-3 large garlic cloves
- 1.5 cups shredded carrots
- 2 tbsp coconut aminos or tamari
- 1 small apple, grated
- 1 cup of walnuts
- 1 cup of rolled oats
- 1/2 cup of gluten-free breadcrumbs
- 1/2 cup of chopped celery
- 2 tbsp dried oregano
- 1 tbsp all-purpose seasoning (dried herbs)
- 1/2 tsp salt and pepper
- 3 tbsp ketchup or tomato paste
- 1 tbsp balsamic glaze
- 1/4 cup BBQ sauce – I used this one
- Cook the lentils in 3 cups of water, until soft, for about 30 minutes.
- Preheat the oven to 375F.
- While the lentils are cooking, make the flax egg, whisk and set aside to set.
- Add the avocado oil, onion, garlic cloves and shredded carrots to a pan and sautée for a few minutes until fragrant.
- Add the carrot mixture to a bowl. Mix in 1 cup of the cooked lentils, the flax egg, coconut aminos, grated apple, walnuts, oats, breadcrumbs, celery, oregano, dried herbs, salt and pepper. Mix well with a spoon.
- Transfer to a food processor and pulse for just a minute (you may need to do this in 2 separate batches) until nicely combined.
- Transfer the mixture to a loaf pan. You can use parchment paper to line it, but it is not necessary.
- Bake in the oven for about 45 minutes.
- In the meantime, mix together the ketchup, balsamic glaze and bbq sauce to make the glaze. Take the loaf out of the oven and spread the glaze on top of the loaf. Pop it back in the oven for another 15 minutes.
- Remove the loaf from the oven and let cool for 20 minutes or so.
- Recipe inspired by Beyond Nourished and Oh She Glows.
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley