Holiday Vegan Lentil Oat Loaf

December 15, 2013

Lentil Oat Loaf printed on Carrie on Vegan | www.carrieonvegan.com

I realize I’m suuuper late to the game this year with holiday recipes, but today’s recipe should score me some (vegan) brownie points! It comes courtesy of Rip Esselstyn and his fabulous new book My Beef With Meat which I originally reviewed on the Our Hen House website.

Not only do I love the actual book, but I have found the recipes to be fabulous. I’ve made my fair share of lentil loaves in the past and every recipe I’ve seen is a bit different, but this one has a really nice texture and flavor. For another great variation, check out the Thanksgiving Lentil Loaf from my friend Helyn at Helyn’s Healthy Kitchen using cranberries and artichoke hearts.

I love that this recipe includes plenty of greens and other veggies that get water-sauteed before getting mixed with the lentils and oats. Rip’s recipe calls for spinach but I used kale instead:

Lentil Oat Loaf printed on Carrie on Vegan | www.carrieonvegan.com

This recipe makes two loaves, one of which can be frozen and then de-frosted and baked at a later date:

Lentil Oat Loaf printed on Carrie on Vegan | www.carrieonvegan.com

A close-up pre-baking:

Lentil Oat Loaf printed on Carrie on Vegan | www.carrieonvegan.com

A lentil loaf makes the ideal holiday meal because you can prep it the day before (and, ideally, bake it so it has time to set), and then you can prepare the other side dishes on the actual day of the event. I highly recommend the Kale Butter and Mango-Cherry Ice Cream recipes from Rip’s book that were also published with permission here.

Here’s the recipe (note: in the book it is called BBQ Lentil Loaf):

Lentil Oat Loaf Recipe
 
Recipe from My Beef With Meat by Rip Esselstyn. Copyright © 2013 by Rip Esselstyn. Used with permission by Grand Central Publishing. All rights reserved.
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
  • 1½ cups red lentils
  • 2½ cups water
  • 1 large onion, chopped
  • One 8-ounce package mushrooms, chopped
  • 4 garlic cloves, chopped
  • 4 cups packed fresh spinach, chopped
  • One 15-ounce can diced tomatoes, with juices
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1 teaspoon Mrs. Dash Garlic & Herb seasoning blend, or similar spice blend
  • ¼ teaspoon dried marjoram
  • ½ cup chopped fresh cilantro or parsley, or as desired
  • 2 cups old-fashioned rolled oats
  • 1 to 1½ cups barbecue sauce or ketchup, your favorite
Instructions
  1. Preheat the oven to 375°F.
  2. In a saucepan, bring the lentils to a boil in the water.
  3. Decrease the heat to low, cover, and simmer until the lentils are tender and most of the water is absorbed, 8 to 10 minutes.
  4. In the same saucepan, mash the lentils with the back of a spoon or a potato masher; don’t worry, red lentils cook quickly and mash easily.
  5. In a nonstick pan, cook the onions over medium heat, stirring constantly to avoid burning, until soft and translucent. Add the mushrooms and garlic and continue to cook over medium heat until soft.
  6. Add water or vegetable broth, if necessary, to keep the vegetables from sticking.
  7. Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, 4 or 5 minutes.
  8. Add the lentils to the onion-mushroom-spinach mixture and stir to combine.
  9. Add the diced tomatoes, sage, garlic powder, Mrs. Dash seasoning, marjoram, and cilantro and stir.
  10. Add the oats and stir it all again.
  11. In the bottom of two 9 × 5-inch loaf pans, spread half of the barbecue sauce or ketchup.
  12. Add the lentil-oat mixture to the loaf pans, then spread the remaining barbecue sauce or ketchup in a generous layer on the tops.
  13. Bake for 45 to 55 minutes until the barbecue glaze turns crispy on the edges.
  14. Let set for 10 to 15 minutes before cutting and serving—ideally until the next day!

I guarantee if you make this for vegans or non-vegans, you won’t have any complaints:

Lentil Oat Loaf printed on Carrie on Vegan | www.carrieonvegan.com

I don’t plan to do any holiday gift guides this year, but my uber-stylish friend Ashlee over at The Little Foxes has put some great ones together, including for “girlfriends“, “dudes“, and the “hard to buy for.”

If you can’t find what you are looking for there, then do check out the Carrie on Vegan Amazon store with all of my essentials, including kitchen equipment, books, beauty products and non-perishable foods. Shopping through my store gets me a small commission, too, so thank you in advance! :)

Want more of Carrie on Vegan? Connect with me on FacebookTwitterPinterestInstagram, or Google+.

And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 150 healthy, whole food recipes including the Lentil Oat Loaf, seen here on the iPad version of the app:

Lentil Oaf Loaf as seen on Vegan Delish | www.vegandelish.com

{ 25 comments… read them below or add one }

Suzanne @ hello, veggy! December 15, 2013 at 3:30 pm

I made a similar loaf for my omnivore friends last night; they loved it :D

Reply

Ashlee December 16, 2013 at 8:49 am

Um, drool. Looks so nourishing and tasty! And thanks for sharing the gift guides, too! XO

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Carrie December 16, 2013 at 3:41 pm

Thanks for sharing your awesomeness, ‘Lil Foxy. :)

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amie December 16, 2013 at 9:42 am

This looks great, and I would love to make this for Christmas dinner, but my dad is allergic to mushrooms. Do you have any ideas for another substitute I could use??? Thanks for sharing this looks delicious!

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Carrie December 16, 2013 at 3:42 pm

Hi Amie! Yes, I would highly recommend substituting a package of tempeh because it would provide a “meaty” texture that the mushrooms give. You can just crumble the tempeh with your hands and add it to the mix (no need to sauté it).

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Robyn B | Modern Day Missus December 16, 2013 at 4:42 pm

I have the book, but have yet to make any recipes from it. I’ll have to give it a whirl. Robyn xx

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Carrie December 17, 2013 at 4:31 pm

I have been so impressed with the recipes I’ve made, Robyn! Try the Kale Butter…it rocked my world. :)

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Tiana Gustafson December 16, 2013 at 10:36 pm

Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” :) Thanks again!

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viviana December 17, 2013 at 7:54 am

Could I use regular white lentils?

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Carrie December 17, 2013 at 4:31 pm

Yes, but I have never seen white lentils?

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kimmythevegan December 18, 2013 at 6:38 pm

Ooh this sounds awesome! Yummy =)
Thanks for sharing!

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Sharen Sammons December 24, 2013 at 4:45 pm

I finally had a chance to make this and loved it! I did make a couple of modifications using regular brown lentils and defrosted chopped spinach. But overall it was fantastic.Thanks for posting.

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Carrie December 25, 2013 at 6:44 am

Great, so happy to hear you liked it, Sharen. :)

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Jessica December 27, 2013 at 4:37 am

Hi Carrie,

I have a question that has nothing to do with this post. It’s more of an FAQ I think. I understand the concept of water sautéing your veggies when cooking on the stove, but what do you put on your pans when you are roasting veggies in the oven? I have been trying to cut out oil but I don’t know what to put on my pans so the veggies don’t stick. Thank you!!!

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Carrie December 27, 2013 at 6:31 am

Hi Jessica! Great question. This is a tough one, no doubt. I have to admit that I roast veggies far less than I used to, especially ones like brussels sprouts or broccoli that does so wonderfully with some oil for flavor. What I have found is that the starchy veggies like sweet potatoes or squash roast pretty well without oil. I usually bake them on a parchment-lined baking sheet. Sometimes I might use the tiniest bit of non-stick cooking spray so they won’t stick. I know some people have had luck roasting veggies without any oil, but I just have veered more toward steaming them as opposed to roasting. Or, with brussels sprouts, I’ve even gone to shredding them in the food processor and eating them raw or lightly water-sauteed. What specific vegetable do you want to roast and maybe we can figure out a method?

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Jessica December 29, 2013 at 1:30 am

When I asked the question, I had pumpkin in mind. I like to cut it in small pieces and roast to put in a salad. I like when the edges brown a bit. But it just seems to get mushy and sticks to the pan. What do you think? Is it impossible to get browned edges without oil?

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Carrie December 29, 2013 at 12:47 pm

Well, I roast kabocha and butternut squash all the time without oil. I use parchment paper to line my baking tray. It does get a little mushy, though, more so than when I used to use oil. As far as browned edges, that is going to be hard without oil. I have heard of people using veggie broth to help add moisture to vegetables when roasting, but that doesn’t seem to be the problem in this case. The other thing I’ve tried is spraying the pan lightly with oil and not adding any other oil. It is such a tiny amount compared to what I used to use that it seems like a fair trade-off.

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Nola January 13, 2014 at 10:56 am

This came out great and was pretty easy to make! My non-vegan (and very picky) mom and vegan roommate both liked it a lot. Will definitely make again, thank you!

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Carrie January 13, 2014 at 3:27 pm

Great, I’m so happy to know the loaf turned out well for you, Nola, and that your non-vegan and picky eaters liked it, too! :) P.S. Did you serve it straight out of the oven, or did you let it cool to set and then re-heat and serve? I am just curious, because I have served it both ways.

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Nola January 13, 2014 at 7:34 pm

I ate a little bit straight out of the oven just to taste it, but I made it the day before so I’d have less to cook the next day. It was great the next day (I just heated it up), and I just had leftovers tonight…delicious. I also cut off a chunk to freeze in order to see how that tastes.
BTW, instead of Mrs. Dash I used Spike, not sure if that is close, but it sounded like it might be.
I’ve been Pinning some lentil loaf recipes with the intent of finding the best one, but after making this one, I think my search is over on the first try. :)

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Carrie January 14, 2014 at 11:07 am

GREAT, I’m so glad you liked it Nola!!! In regards to freezing, my suggestion would be to freeze some of the unbaked loaf and then bake it after de-frosting, but I think it should still taste pretty good even if you froze some of the baked version.

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Nola January 14, 2014 at 11:28 am

Ah, okay, I will try that next time.
Haha, had some again for breakfast this morning. It makes a LOT, and I like that. :)

Carrie January 14, 2014 at 1:48 pm

Lentil loaf for breakfast? You go girl! :)

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Nola January 14, 2014 at 3:05 pm

Hey, it’s got oats! ;D

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Carrie January 16, 2014 at 1:10 pm

Well, okay, there you go! :)

Reply

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