Lentil-Walnut Loaf with Balsamic-Apple glaze//sugar-free Ketchup

A vegan’s meatloaf that makes you rethink meat…

Lentil-Walnut Loaf

Serves 8.

1 cup uncooked green lentils

1 cup shelled walnuts, finely chopped

3 tbsp ground flaxseed (linseed)

1 tsp extra-virgin olive oil

3 cloves garlic, minced

1 medium yellow onion, finely chopped (about 2 cups)

Sea salt for seasoning

Ground pepper

1 cup chopped celery

1 cup grated carrot

1/3 cup grated peeled sweet apple (optional)

1/3 cup raisins

½ cup oat flour- I simply grind up steel cut oats (gluten-free)

½ cup spelt or sprouted grain bread crumbs (GF crumbs if needed)

1 tsp dried thyme, or 2 tsp fresh thyme leaves

¼ tsp red pepper flakes (optional)

Balsamic-Apple glaze

¼ cup ketchup (see sugar-free recipe below)

2 tbsp unsweetened applesauce or apple butter

2 tbsp balsamic vinegar

1 tbsp pure maple syrup

Homemade sugar-free Ketchup

675 ml tomatoes or passata

½ onion, chopped

80 ml apple cider vinegar

1 tbsp rice malt syrup (or 2 tsp granulated Stevia)

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp cayenne pepper

Salt and pepper, to taste

Ketchup instructions:

Bring all ingredients to a boil in the saucepan, stirring to dissolve the spices. Reduce the heat and simmer for about 50 minutes until the sauce reduces by almost half and is quite thick. Blend with a stick blender or in a food processer. If the sauce is still a bit runny, return it to the heat for a little longer. Store in a clean glass jar in the fridge for up to 1 month. You can also do this in a slow cooker: cook all ingredients on high for 2-2.5 hours. After blending, you might want to return it to the cooker for another 30 minutes, without the lid, to thicken it.

1. Make the Loaf: Cook the lentils in a pot with 3 cups water, allowing to simmer uncovered for 20 to 25 minutes; drain excess water after cooking. In a food processor, process the cooked lentils for a few seconds into a coarse paste, leaving some lentils intact for texture. Set aside.

2. Preheat the oven to 325F/160C. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 9-11 minutes. Set the walnuts aside, and raise the oven temperature to 360F/180C. Line a 9x5” loaf pan with parchment paper.

3. In a large wok, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, or until the onions are translucent. Season with salt and pepper. Add the celery, carrot, apple (if using), and raisins. Sauté for about 5 minutes more.

4. Carefully stir in the processed lentils, flaxseed, walnuts, oat flour, bread crumbs, thyme, oregano, 1 tsp salt, ¼ tsp black pepper, and red pepper flakes (if using). Stir until well combined and adjust the seasoning to taste.

5. Press the lentil mixture firmly and evenly into the prepared loaf pan. Use a pastry roller to roll it out smooth and compact the mixture (the back of a large spoon works as well).

6. Make the Balsamic-Apple Glaze: In a small bowl, whisk together the ketchup, applesauce, balsamic vinegar, and maple syrup until combined. Spread the glaze over the loaf with a spoon or pastry brush.

7. Bake, uncovered, for 50-60 minutes, until the edges are lightly browned. Cool the loaf in the pan for 10 minutes. Slide a butter knife around the edge of the loaf and gently lift it out of the pan (using the parchment paper) and onto a cooling rack. Cool for 30 minutes more before slicing. If the loaf is sliced while warm, it may crumble slightly, but it holds together well when fully cooled. Garnish with fresh thyme leaves :)

#recipes #mains #vegan #glutenfree #lactosefree #saucesspreads