Vegan Christmas 2017 Lentil nut loaf
A delicious and easy to make vegan entree for Christmas or Thanksgiving. This lentil nut loaf is healthy, super tasty, and easy to make. Being vegan or plant based has never been easier! A nut roast is often the traditional alternative to a turkey but this lentil nut loaf is so super tasty you gotta try it!
Don't forget to subscribe to my channel for more tasty plant based dishes.
Music We wish you a merry Christmas by heroboard channel. no copyright music. Christmas instrumentals 2016. Check out their channel if you are looking for free christmas music.
How to Make Vegan Nut Loaf | Vegetarian Recipes | Allrecipes.com
Get the 5-star recipe for Harvest Vegan Nut Roast at
In this video, you'll see how to make a versatile, hearty vegan roast. This is a basic vegan main dish recipe that lends itself to experimentation; try different nut and veggie combinations if you like. Serve with vegan gravy. It's a terrific vegan or vegetarian alternative to Thanksgiving turkey and Christmas roast.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Allrecipes Magazine is now available!
U.S. subscribers, save here:
Canadian subscribers, save here:
Walnut Lentil Loaf (Gluten-free Vegan Meatloaf)
Walnut Lentil Loaf: A naturally gluten-free, vegan meatloaf option for Thanksgiving, Christmas, meal prep, or just a nice dinner centerpiece. Lentil loaf made with walnuts, lentils, chickpeas, rice, and savory seasoning with a tomato apple cider glaze. NO breadcrumbs - does NOT fall apart!
Get the full recipe:
(Music by bensounds.com)
Lentil and millet nut roast | Vegan recipe
A proper vegan classic, the nut roast is the perfect dish for any occasion, not just Christmas! For this recipe, I use millet, a small grain with a delicate nutty flavour which is also great as a binding ingredient for this type of dish. Fresh thyme and parsley give this nut loaf a distinctive Mediterranean-inspired flavour that you can serve with your favourite sauce or gravy.
Serves: 2 - 3
Ingredients:
100g (½ cup) green lentils
100g (½ cup) millet grain
2 tbsp olive oil
1 celery stick, trimmed, though strings removed and finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
½ yellow or green (bell) pepper, deseeded and finely chopped
60g breadcrumbs
60g roasted mixed nuts (salted or unsalted), chopped
1 tbsp tomato paste
a few thyme sprigs, leaves picked (about 1 tsp)
10g parsley leaves, finely chopped
¼ tsp salt
¼ tsp chilli flakes (optional)
freshly ground black pepper, to taste
plant-based butter and flour, for greasing and dusting
Method:
1. Grease and dust with a little flour a 2lb/900g loaf tin (21 x 11 x 6cm approx.).
2. Rinse the lentils. Place into a small saucepan with twice the amount of water and a little salt. Bring the pan to a boil, reduce the heat and simmer, covered, for 25 minutes. Turn off the heat and let it rest, covered, for 5 minutes Note: for an accurate ratio, use the same measuring cup or container to calculate both the volume of lentils and water.
3. Rinse the millet. Place into a small saucepan with twice the amount of water and a little salt. Bring the pan to a boil, reduce the heat and simmer, covered, for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Note: as with the lentils, use the same measuring cup or container to calculate both the volume of millet and water (this generally works for most type of grains, where the ratio should be measured in volume rather than weight).
4. Heat olive oil in a non-stick medium-large frying pan and gently fry onion, garlic, celery and yellow pepper for about 8 minutes, stirring occasionally. Turn off the heat and set aside.
5. In the meantime, pre-heat the oven to 200C/180C fan/gas 6.
6. Place the lentils and millet into a large mixing bowl and mash with a potato masher until smooth (it’s fine to end up with a few whole lentils). Add the onion mixture, breadcrumbs, nuts, tomato puree, thyme, parsley, salt and chilli flakes, if using (if you prefer season with black pepper instead). Mix everything well, taste, and if necessary, adjust seasoning.
7. Place the mixture into the prepared tin, pressing down gently, making sure it compacts tightly and the surface is smooth. Bake in the middle of the oven for 45 – 50 minutes.
8. Remove from the oven and allow the loaf to cool in the tin for 10 minutes. Carefully turn out the tin onto a serving board or plate and leave the loaf to cool for a further 15 – 20 minutes, allowing it to firm up.
9. Cut the nut roast into slices and serve with cranberry sauce or onion gravy and steamed greens, if you wish.
#vegan #vegetarian #veganuary
VEGAN MEATLOAF – NUT LOAF- Gluten Free Option, No Bean Loaf | Vegan Richa Recipes
This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree.
FULL RECIPE:
Indian Kitchen Cookbook:
Everyday Kitchen Cookbook:
This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce.
More Loafs from the blog
Try this Nut-free Chickpea Loaf:
Or this Nut-free Lentil Quinoa Meatloaf with spicy glaze:
Music by Lakey Inspired
soundcloud.com/lakeyinspired
#veganricha #veganfood #veganmeatloaf #nutloaf #easyveganrecipes
Follow:
My blog:
Facebook:
Instagram:
Twitter:
Pinterest: