This is a hearty plant-based loaf that really is delicious. Oats, flax and walnuts add texture and nutrient density. This recipe is adapted from Oh She Glows.
Course: Main Course
Keyword: gluten free,, nuts, vegan
1cupcelery (2 -3 stalks)minced
3tablespoonsground flax seed
1/2 teaspoonSalt and pepper
Grease a 5X9 loaf pan. Add lentils to a pot and cover with water. Cook at a simmer for 25 minutes. then drain and add to a large bowl, mash them with a fork into a chunky paste.
While the lentils are cooking, warm oil in a skillet and add onion, celery, carrot and garlic. Cook stirring to prevent garlic from burning. Cook until onion and celery are tender, about 10 minutes, then stir in apple and herbs, stir for a couple minutes and remove from the heat.
In a food processor or blender, pulse the oats into a coarse flour, then add the walnuts and pulse on and off to break them into small bits.
Transfer the walnuts and oats to the lentils in the mixing bowl and add ground flax. Mix to combine.
Stir in the skillet veggie mixture and season to taste. If the mixture seems dry, add 2 tablespoons of water and mix well. Getting your hands into the mix can help to combine and soften the texture of the mixture, also making sure that the mixture will hold shape. Add more water if needed.
Transfer mixture to prepared loaf pan and press firmly to form a loaf.
In a small bowl combine tomato paste and balsamic vinegar, mix well and spoon over the top of the loaf.
Bake uncovered at 350 degrees for 50-60 minutes, until edges are brown and its firm to the touch. Serve by the slice or crumble over salad.
To mince the carrots and celery quickly, roughly chop the carrots into large pieces and chunk the celery and add to a food processor and pulse until minced.