Holiday Lentil Loaf

This Holiday Lentil Loaf makes a great addition or alternative as the main dish for your festivities! High in iron and protein along with an array of many vitamins and minerals, this lentil loaf is super hearty and filling! It’s also quite versatile! Feel free to substitute or add any veggies to your liking! You can also adjust the sodium level by using more or less liquid aminos/soy sauce and/or low sodium variations. Ultimately just have fun with the baking process! I hope this dish fills your bellies with love and your holidays with cheer!

Serves 6- 8

You Will Need:

1 cup dry brown or green lentils
2.5 cups vegetable broth or low sodium vegetable broth - to cook lentils in, alternatively, water is fine too
2 carrots, finely diced
8 crimini or baby bella mushrooms, finely diced
1 cup frozen peas
2 cups oats
1/4 cup nutritional yeast
2 tablespoons ground flax seed
2 teaspoons of each: garlic powder, onion powder, sage powder
1 teaspoon salt
3 tablespoons tomato paste
2-3 tablespoons liquid aminos depending on your salt preference - soy sauce, tamari or low sodium versions will also work
3/4 cup canned jellied cranberry sauce

You Will Also Need:

loaf pan - I’m using a 9x5 size
1 piece of parchment paper

Method:

Start by adding lentils, carrots and mushrooms (or veggies of choice) to a saucepan along with 2.5 cups vegetable broth. Bring to a boil, reduce heat, cover and simmer for about 45 minutes until all of the liquid is absorbed from the bottom of pan. You may want to remove lid during the last portion of cooking (10 min. or so) to help the water evaporate. Once liquid is completely absorbed, stir in frozen peas, remove from heat and let cool until mixture is comfortable to handle.
While lentil mixture is cooking, add all of the dry ingredients (oats, ground flax seed, nutritional yeast, garlic powder, onion powder, sage powder and salt) to a food processor. Lightly pulse a few times to combine ingredients and create a chunky flower-like mixture. It’s perfectly ok if some of the oats aren’t fully broken down, air pockets will be welcome during baking!
Preheat oven to 350 degrees F.
After dry ingredients have been pulsed and lentil mixture is done cooking, add both mixtures to a large mixing bowl along with tomato paste and liquid aminos. Using clean hands, fold the mixture thoroughly to combine.
Line a loaf pan with parchment paper and add mixture. Parchment paper should stick out along the length of the pan so that you can easily pull the loaf out without having to flip upside down after cooking. You’ll want the mixture to be spread evenly but don’t worry about packing it down tightly! Bake in the center of the middle rack at 350 degrees F. Cooking times may vary depending on your oven, check at 35 minutes, may need to cook up to 40 minutes.
Once you feel the loaf is cooked, remove from oven, add the jellied cranberry sauce then continue to bake for another 5 minutes. Let cool for about 10 minutes before removing from loaf pan.

Scalloped Potatoes

Scalloped potatoes are a delicious side dish that are perfect for your holiday festivities or any time you’d like! Potatoes are such a healthy carbohydrate, integral for good cognition and are high in vitamin C! In combination with the nutritional yeast, seasonings and the indulgence of the vegan butter, this velvety comfort food is sure to be a crowd-pleaser!

Serves 6-8

You Will Need:

8-15 russet or golden potatoes, mandolined or very thinly sliced
1/2 yellow onion, thinly sliced
1/3 cup vegan butter
4 cups unflavored oat milk or unflavored plant milk of choice
1/3 cup + 1 tablespoon all purpose flour - I’m using Bob’s Red Mill 1:1 Gluten Free Flour
2 teaspoons Better Than Bouillon Vegetable Base or 1-2 vegetable bouillon cubes
2/3 cup nutritional yeast
1 + 1/4 teaspoon garlic powder
1 + 1/4 teaspoon onion powder
3/4 teaspoon salt
dash of paprika for garnishing (optional)

Method:

Because potato sizes vary so much depending on the type, season, brand, etc., you’ll need around 8-15. (A 5lb bag will have you covered.) You can either mandolin your potatoes on a 2.5mm blade setting or very thinly slice by hand. If slicing by hand, try to make the slices as uniform as possible to ensure even cooking. You’ll also want to thinly slice your onion at this time and have a greased casserole dish ready to go. I like to get these prepped first because once you get the sauce going your hands will be tied! The potatoes might oxidize a bit but not to worry, they’re perfectly edible and you won’t be able to tell once cooked!
Preheat your oven to 350 degrees F.
Next add vegan butter to a saucepan on medium heat and allow to melt. Once melted, in increments starting with the plant milk add milk and flour gradually back and forth, continuously stirring with a whisk. Mixture will begin to thicken with heat and time. Side note: Double check to ensure your plant milk is unflavored, I’ve made this mistake before and vanilla flavored potatoes just aren’t great!
Once all of the plant milk and flower have been incorporated add bouillon and stir to combine.
In increments, stir in nutritional yeast, garlic powder, onion powder and salt. Stir to combine and remove from heat.
Layer your greased casserole dish with one layer of sliced potatoes, a loose handful of sliced onion and using a large spoon or ladle add an even layer of sauce mixture. Repeat this pattern until casserole dish is filled.
Bake uncovered at 350 F. for 50 minutes. Once baked optionally garnish with paprika and let cool for several minutes before serving.

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen

Plant based Thanksgiving with Jennah Jensen