Lentil loaf is pretty much a plant based vegan staple menu item. For many of us who came from the standard American diet it replaces the traditional meat loaf. If you are looking for something to be the centerpiece of your plate for a special holiday meal – look no more. This lentil loaf is special enough to serve up for company anytime. It has an amazing date glaze baked on top that adds that little something extra. The texture is pretty amazing – firm not mushy or soft, so it slices and serves up quite nicely.
I experimented and came up with a way to combine the cooking of the lentils and the vegetables in the pressure cooker together and have less dishes to wash as well as an easier cooking procedure. I have added sun dried tomatoes and smoked paprika as well as Italian seasoning to this loaf for a lovely flavor profile that I think you will enjoy as well. Feel free to adjust the seasonings to your personal preference.
We made a video showing you how to make this amazing Lentil Loaf. Enjoy!
My serving suggestion for the Lentil Loaf is to make our Garlic Mashed Potatoes, some Corn on the cob in the pressure cooker and your favorite green vegetable.
For dessert you might enjoy our new recipe for Chocolate Cherry Brownies alamode with banana cherry nice cream.
If you haven’t tried making corn on the cob in a pressure cooker – give it a try. It is so easy! Of course we also like it made in the Breville Smart Oven Air. Another favorite is from our son in law who taught us how to Grill Corn on the Cob like they do in Honduras.
Lentil Loaf with Date Glaze
- Pressure Cooker, Food Processor
- 1 cup onion finely chopped
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- 3 – 4 garlic cloves minced
- ½ cup green/brown lentils, rinsed and drained
- ¾ cup water
- 1 ½ cups rolled oats
- 2 tablespoons tomato paste
- 3 tablespoons nutritional yeast
- 2 tablespoons golden flax seed meal – ground
- 2 tablespoons balsamic vinegar
- 2 ½ teaspoons Italian Seasoning
- ½ teaspoon Table Tasty Salt Substitute – optional
- ¼ teaspoon smoked paprika
- ¼ cup sun dried tomatoes – no oil if you don't have these use 1 more tablespoon tomato paste instead
- 2 tablespoons Tomato paste
- 1 tablespoon Balsamic Vinegar – a sweet one
- 1 tablespoon date paste
- Preheat the oven to 375 degrees. Prepare a loaf pan by lining it with parchment paper or use a silicone loaf pan.
- Press the sauté cycle on your pressure cooker, when it is hot, add 2 tablespoons water, add the onions, carrots, celery and garlic. Sauté for 3-4 minutes or until soft. Add the ¾ cup water and the lentils. Place the lid on the pressure cooker. Press cancel on your pressure cooker. Then reset it to cook for 12 minutes on high pressure with natural pressure release. When the pressure has gone down, carefully remove the lid. Carefully spoon out the lentil mixture, if there is any leftover water that didn't get absorbed drain it off.
- In a food processor bowl fitted with the S blade add the contents from the pressure cooker along with the oats, tomato paste, ground flax seed meal, nutritional yeast, balsamic vinegar, Italian Seasoning, optional Table Tasty, smoked paprika. and sun dried tomatoes if using. Using the pulse function process until oats are incorporated and the mixture is well mixed, you may need to stop and scrape down the sides with a spatula once or twice. Don’t process it into a paste – we want it to have some texture.
- Scrape the mixture out of the work bowl into a prepared pan careful to have it be even across the pan. Smooth out the top.
- Combine the glaze ingredients using a small whisk or a fork, spread it over the top of the loaf. Cover with foil and bake in the preheated oven for 20 minutes, remove the foil and bake for an additional 10 minutes. Remove from oven and let cool in pan for 10 minutes before trying to remove.
- Slice into individual servings. May be stored in the refrigerator for 3-4 days or frozen for future meals.
- Food Processor
- 8 ounces pitted dates
- boiling water
- Place pitted dates in a bowl and cover with boiling water. Let soak for 30-60 minutes. Drain and reserve soaking liquid. Place pitted soaked dates and 1/2 cup of the soaking liquid in a food processor bowl or a high powered blender and process until completely smooth. Store in the fridge or freezer. Use as a sweetener in your recipes.The left over reserved soaking liquid can be used to make hot tea or to sweeten smoothies or desserts.Revised recipe 11/06/20
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