Lentil Almond Nut Loaf with Tomato Basil Glaze

One of my weekly food staples includes brown lentils. In an effort to not become monotonous, I have to come up with recipes to entertain my palate. I first made this recipe during a thanksgiving while gathering amongst non vegans. It’s delicious, nutritious and gluten free.

Recipe Note: Lentils, almonds, tomato and basil gives this vegan dish a true meatloaf flavor. It is filling, flavorful and nutritious at the same time. This recipe can be enjoyed for dinner then eaten over the course of the next few days for lunch or a quick snack.

Ingredients for: Lentil Almond Nut Loaf with Tomato Basil Glaze

Prep time: 15 minutes

Cook time: 55 minutes

1 1/4 Cups / 300 grams of lentils brown

2 1/4 cups / 500 grams of vegetable stock

(or 2 cups of water & 1 vegetable cube)

1 3/4 cups / 400 grams of almond meal

1 cup / 200 grams of “rice cake flour” or rice flour

2 1/4 cups / 500 grams of water

2 medium yellow onions chopped

3 carrots shredded or finely chopped

3 cloves of fresh garlic chopped

1 tbsp of olive oil ( or any oil of your choice)

1 tsp of dried thyme

1 tsp of dried basil

1 tsp of dried rosemary

1 tsp of Himalayen salt (or sea salt)

1 flax “egg” (1 tbsp of flax meal + 2 tbsp of hot water)

Makes 8 – 10 slices

  1. Thoroughly cleanse brown lentils with hot water. Place in a pot along with the vegetable stock, bring the lentils to a boil and then allow to simmer until lentils are cooked yet still firm.
  2. Heat oil in a large frying pan over medium heat. Next add the carrots and onions then allow them to cook till the onions have softened and the carrots are tender. (Approximately 10 minutes with electric heat). Add the garlic and sauté for an additional 3 minutes. Then pour the cooked lentils on top of the cooked vegetables, followed by the dried thyme, dried rosemary, dried basil and salt. Mix thoroughly till homogenous.
  3. In a separate bowl, combine the almond meal and rice flour, mix both together then add in the tomato sauce followed by the “flax egg.” Once the consistency is thoroughly combined, then add the lentil mixture, until all ingredients are well mixed.
  4. Spoon the mixture into a square loaf pan then add the optional pre glaze. Bake 200 degrees Celsius / 375 degrees Fahrenheit for 35 minutes.
  5. Then remove from oven, add basil, olive oil, ketchup glaze and place back into the oven and let it cook for an additional 7 minutes.
  6. Let stand for 10 minutes before slicing. Serve alongside vegetables and a grain or eat it as a stand alone dish.

Lentil Almond Nut Loaf









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