Sunday, March 6, 2011

Dinner: Vegan Lentil Loaf

At Christmas, I put together a mini index card "cookbook" of our favorite gluten free, vegetarian dishes for my sister. This was one of them. It's better than your mom's meatloaf. In fact, I think it's better than anyone's moms meatloaf. One of our faves for sure.


1 tbsp coconut oil
2 tbsp gf breadcrumbs
1 cup french lentils
2 cups vegetable broth
1 bay leaf
2 cups grated cheddar cheese or Daiya*
1/2 cup yellow onion, chopped
9 oz button mushrooms, finely chopped
1 carrot, shredded
1 1/2 cup breadcrumbs
2 tbsp dried parsley
2 tbsp gf soy sauce
Fresh ground black pepper to taste
1 tbsp lemon juice
Egg replacer equal to 2 eggs, premixed

*If you're going to use a different vegan cheese substitute, be sure that it's one that melts. Otherwise your loaf will totally fall apart.
Preheat the over to 375F.  Grease the pan with coconut oil, and sprinkle all inside surfaces with dried breadcrumbs.
In a saucepan over high heat, bring lentils, broth, and bay leaf to a boil.

Cover and simmer for 15 to 20 minutes or until liquid is absorbed and lentils have softened. Fish out the bay leaf.

Turn the burner off, and add remaining ingredients. Stir to combine. Don't be discouraged; it tastes better than it looks.


Pour mixture into the prepared loaf pan, and smooth over the top with a spatula. Bake uncovered for 1 hour or until golden.

Serve with gravy of your choice, whether it be a stash out of the freezer (like us!) or a packaged brand. You want gravy with this, trust me.

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