High-Protein Lentil Loaf

Little changes to the recipe: I processed the veggies a bit before adding the cooked lentils and I used pumpkin seeds instead. Very good results as it was a winner at a vegan pot luck. I didn’t use the glaze, but made an onion gravy.

I actually like this. Not because I think it kind of tastes like vegetarian meatloaf, but it is nice as its own thing. I did do a few things differently, but nothing fancy. On the contrary, easier. First, I used an egg, which probably made no difference. Second, I added Worcestershire sauce, about a Tablespoon. Third, I did not drain the lentil, but poured that straight into the pan the onions and such were sauteed in. I added the oats into that without blending them up, and all of the other ingredients. Let that sit together until it was cool enough to add the egg in. I went heavy on the glaze and even added a bit of ketchup. Mine came out moist and lovely. We did save it for the next day to let it 'set'.

Husband immediately spat it out. The sauce did not have a very good ratio for being saucy enough. I had to add more soy sauce to compensate for all of the tomato paste. If I were to make it again and more kid friendly I would try to make all ingredients as finely chopped in food processor as possible.

Skipped the glaze and it was still flavourful enough! Paired with turmeric cauliflower konjac rice for a full meal.

Brown Lentils, 1 flax egg, used olive oil, LARGE loaf pan, sub Agave for honey, brown lentils, msg pepper, added red pepper flakes Texture a little crumbly. Notes to try next time: 2 flax egg Keep some leftover broth from lentils Add cricket powder (higher protein) Use vegetable broth and soy sauce to Sautee instead of olive oil