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Lentil Loaf with Smoky Tomato Sauce

With Thanksgiving coming up many vegans look for neatloafs as a festive meal to have instead of a turkey. This is a neatloaf my family love to eat on Thanksgiving other times as well and it goes well with roasted potatoes or mashed and some green vegetable.

  • 1 cup red dry lentils, rinsed and drained
  • 2 1/2 cups vegetable broth
  • 3 tablespoons flaxseed meal
  • 2/3 cup water
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 carrot, finely grated
  • 1 celery stalk, diced
  • 3/4 cup oats
  • 1/2 cup oat flour or finely ground oats
  • 1 tbsp. fresh cilantro
  • 1/2 heaping teaspoon cumin
  • 1/2 teaspoon each garlic powder & onion powder
  • cracked pepper & sea salt to taste

Tomato Sauce:

  • 1 can fire roasted tomatoes
  • 2 tbsp. tomato paste
  • 2 dates, pits removed
  • 1 tsp Dijon mustard
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika powder
  • salt to taste

 

Rinse lentils. In large pot add 2 1/2 cups /broth with lentils, onion, garlic, celery, bell pepper and carrot. Bring to a boil, reduce heat, cover and simmer for about 20 minutes, stirring occasionally. It’s ok if they get mushy. Remove lid and set aside to cool.

Preheat oven to 375 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes,

Make tomato sauce by mixing all ingredients for it in a blender or food processor until smooth.

In a large bowl mix lentils and vegetable with spices, herbs, oats and oat flour and flax meal and combine well.

Press mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Spread tomato sauce over. Bake in oven for about 45 minutes, until firm.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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