We don’t have Thanksgiving in Ireland, but that doesn’t mean I can use it as an excuse to make a good pumpkin pie! It’s on the cards for next week. I went down the savoury route first and decided to put my own single serve spin on Angela’s lentil nut loaf.
It’s something I attempted last year and posted but now having made this version I realise how far from amazing the last nut loaf actually was.
Making the lentil nut loaf for one (one hungry person) I opted for canned cooked Puy Lentils. I love Puy Lentils, their just so cute and my favourite brand come in a BPA free can, Organic too… you can’t say better then that. So much handier. Of course if you were making it for more than one person you could cup up your own from scratch…
Who am I kidding! I’d just use a couple of cans!
The lentil nut loaf held together beautifully, still moist in the middle, a little crisp around the edge…glistening thanks to that quick glaze that Angela recommends. Absolutely delicious. I’ve already decided this is what I’m cooking for Christmas Day. It reheats wonderfully so I can make it up the day before and only have to cook up all the wonderful veggie accompaniments to go with it on the day.
If I had some food blogger friends in this part of the world I’d definitely be throwing a little Thanksgiving party! Instead I’ll hold off on making this again until Christmas….boy I can’t wait! The flavours and textures together were incredible. Sweet raisins, crunchy walnuts and the mix to lightly sautéed veggies all mingled with spices and soft partially mashed lentils.
I went with oat bran and flax egg to bind the whole thing together. It worked a treat. The only reason I went with oat bran is because it was the first thing that caught my eye when I opened the press with the flours and what not in side. I also didn’t have any breadcrumbs at hand but I can honestly say that it didn’t need it. It was a delicious consistency. Don’t be tempted to leave out any of the ingredients…it’s a beaut just as is!
When you hear “Lentil Nut Loaf” your immediate thoughts might be to think “typical vegetarian/vegan option”…but sometimes it’s the classics, given a bit of a lift and personal touch that really work a treat. Delicious served up with a side of roasted sprouts, sweet potato gratin and a little cranberry sauce….yum!
Have you ever made a lentil nut loaf? Do you have a personal twist on the classic?
Vegan Lentil Nut Loaf for One
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 25 minutes
- 2/3 cup (135g) cooked Puy Lentils
- 2 tbsp finely diced celery
- 2 tbsp finely diced carrot
- 1 heaped tbsp finely diced shallot
- 1 heaped tbsp finely grated apple (almost like a puree)
- 1 tbsp raisins
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 2 tbsp chopped walnuts
- 1 heaped tbsp oat bran
- 1 clove of garlic minced
- 1/2 tsp fresh thyme
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp ketchup
- 1 tsp maple
- 1 tbsp balsamic
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 10-15 minutes until eggy.
- Sautee the garlic and onion in a pan with a drop of water; just enough so that they don’t stick for about 4 minutes. Add in diced celery and carrots and cook for 5 minutes more. Remove from the pan and set to one side.
- Mash about 1/2 of the lentils before mixing with all the other ingredients.
- Press mixture firmly in to a non lightly greased mini oven proof loaf dish. Whisk together glaze ingredients and spread on top.
- Place in the oven to bake for 25 –30 minutes. Until browned on top and starting to get a little crisp around the edges. Ideally wait until cool before slicing but it can be removed from the dish after about five minutes free from the oven.