Lentil Loaf with Currant Glaze
This vegan-style “meat loaf” is packed with flavor from a filling mix of lentils, carrots, celery, onions, flaxseed, and garlic and a sweet and tangy currant glaze spooned on top.
Serves 4
Loaf:
- 2 tbsp. olive oil
- 3 garlic cloves, peeled and chopped
- 1 c. carrots, peeled and chopped
- ½ c. celery, chopped
- 1 yellow onion, peeled and chopped
- 2 c. button mushrooms, chopped
- 3 c. lentils, cooked
- ¼ c. flaxseed
- 1 c. gluten-free panko breadcrumbs
- Egg replacer (equivalent of 2 eggs)
- 4 tbsp. tomato paste
- 2 tbsp. vegan Worcestershire sauce
- 1 tsp. salt
- ½ tsp. black pepper
Glaze:
- ¼ c. vegan ketchup
- ¼ c. currant jelly
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Instructions:
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium-high heat. Sauté the garlic, carrots, celery, onions, and mushrooms for 5 minutes. Remove from the heat, and transfer to a food processor. Pulse (do not blend) until chunky.
- Scrape the mixture into a large bowl with the lentils, flaxseed, breadcrumbs, egg replacer, tomato paste, Worcestershire sauce, salt, and pepper. Mix until combined.
- Line a loaf pan with parchment paper, and lightly grease with pan-release spray. Press the loaf mix into the pan, and bake for 30 minutes.
- Heat the ketchup and currant jelly in a small saucepan over medium-high heat, whisking frequently for 4 minutes or until bubbly and slightly thick.
- Remove the lentil loaf from the pan. Invert it onto a baking sheet, removing the parchment, and spoon the glaze on top.
- Increase the oven temperature to 425°F, and bake the loaf for 5–6 minutes or until the glaze caramelizes slightly. Let rest for 10 minutes before slicing and serving.
