Lentil Loaf With Date Glaze (Vegan) - Nutmeg Notebook Live #38

LENTIL LOAF WITH DATE GLAZE
April 10, 2020 by Tami Kramer ‪@NutmegNotebook‬

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. Let it be the main course for your next holiday or company meal.
Find a preview below however please find the complete recipe and side dish notes on our blog at
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This dish goes well with my Garlic Mashed Potatoes https://www.nutmegnotebook.com/posts/...

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Lentil Loaf with Date Glaze
This loaf has a nice firm texture for ease of slicing and serving.
Course: Main CourseCuisine: American Servings: 6 Author: Tami Kramer Nutmeg Notebook
Equipment
Pressure Cooker, Food Processor
Ingredients
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
Glaze
2 tablespoons Tomato paste
1 tablespoon Balsamic Vinegar – a sweet one
1 tablespoon date paste
Instructions
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 mixure, 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 refrigeratedr for 3-4 days or frozen for future meals.

All information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. Videos produced by Nutmeg Notebook are intended for informational and entertainment purposes only.