Lentil Walnut Apple Loaf with Balsamic Glaze
Out of all my favourite vegan recipes, this lentil loaf ranks in my top 10. There’s just something about the combo of hearty, stick-to-your-ribs lentils, shredded carrots and sweet apple, chunky celery, toasted walnuts and a sweet tangy glaze to finish it all off. It’s total comfort food to me.
Meatloaf:
1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 Tbsp. ground flax + ½ cup water
3 garlic cloves, minced
1½ cups sweet onion, diced
1 cup celery, diced
1 cup carrot, grated
⅓ cup sweet apple, peeled and grated (use a firm variety)
⅓ cup raisins
½ cup oat flour
¾ cup breadcrumbs
2 tsp. fresh thyme or ¾ tsp. dried thyme
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
1 pinch red pepper flakes
Balsamic Apple Glaze:
¼ cup ketchup
1 Tbsp. pure maple syrup
2 Tbsp. apple butter or unsweetened applesauce
2 Tbsp. balsamic vinegar
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).
Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
Toast walnuts in a preheated oven for about 8-10 minutes. Set aside.
Increase oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).
Whisk ground flax with water in a small bowl and set aside.
Heat a tsp. of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple and raisins. Sauté for about 5 minutes more. Remove from heat.
In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
Bake at 350°F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Cook's Notes:
- Use Gluten-free oat flour and breadcrumbs if necessary.
- If you need a nut-free version you might want to try using toasted sunflower seeds.