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Gluten free, vegan lentil loaf

Gluten free vegan lentil loaf

Rahel Lutz
This Gluten free lentil loaf with walnuts, celery and more full ingredients is a very healthy alternative for the traditional roast. 
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Ingredients
  

  • 300 g lentils brown, soaked in water overnight for 8 hours (alternatively use canned, precooked lentils to reduce cooking time)
  • 150 g walnuts
  • 100 g celery
  • 1 carrot 120g
  • 1-2 onions 150g
  • 3 garlic cloves
  • 1 Tbsp olive oil
  • 1 Tbsp tomato puree
  • 2 Tbsp fresh thyme or 1 Tbsp dried
  • 1 Tbsp fresh rosemary or 1/2 Tbsp dried
  • 1/2 Tsp chilli powder
  • 1 Tsp paprika powder
  • 60 g buckwheat flour alternatively wholemeal spelled flour
  • 20 g dried mushrooms soaked in 70ml water
  • salt and pepper

For the icing

  • 50 g tomato puree
  • 100 ml cranberry juice depending on what is available, either unsweetened or sweetened, or alternatively orange juice
  • 2-3 soft dates 30g (depending on the sweetness of the juice)

Instructions
 

  • Place the soaked lentils in a sieve, rinse and cook in thoroughly salted water for 40-45 min. After cooking, pour off the remaining water and let lentils cool down in a bowl. (Moulinex i-Companion xl settings: sieve, 100°C, 45 minutes)
  • Grind the walnuts in a food processor or blender and put in a big bowl. (Moulinex i-Companion xl settings: knead and grinding knife, level 11, 35 seconds) Tip: You don't need to clean the Mouli between steps since everything will be blended together at the end anyways ;))
  • Peel the celery and rasp or chop in a food processor, same with the carrot. Place in a small bowl. (Moulinex i-Companion settings: knead and grinding knife, level 12, 30 seconds)
  • Pre-heat the oven to 180°C, circulation mode
  • Peel the onions and garlic, chop in a processor or with a knife (Moulinex i-Companion xl settings: Knead and grinding knife, level 12, 20 seconds)
  • Either leave the chopped onion and garlic in the Mouli and add olive oil, or put into a pan and fry in hot olive oil for 7 minutes. (Moulinex i-Companion xl settings: Knead and grinding knife, level 2, 130°C, 7 mins)
  • Add chopped carrot and celery and 1 Tbsp tomato puree. Fry everything for 7 more minutes. (Moulinex i-Companion settings: Knead and grinding knife, level 2, 130°C, 7 mins)
  • Add the content of the pan/pot and the rest of the ingredients except for 2/3 of cooked lentils to the walnuts in the big bowl. Put the rest of the lentils (2/3) in the Mouli pot or a processor, or use a blender to blend the lentils. Alternatively use a potato masher to mash the lentils until blended. Then, add into the big bowl, too, and knead everything well using your hands. Add pepper and salt. (Moulinex i-Companion xl settings: Knead and grinding knife, level 11, 20 seconds)
  • Pour the mix into a baking form with baking paper. Smoothen out the surface. Bake in the pre-heated oven for 50-60 minutes.
  • Meanwhile, prepare the icing. Mix all the ingredients in a small pot and cook for 5 minutes. If there's any bigger date pieces, mash those with a fork. 
  • After taking the roast out of the oven, let it cool for 15 minutes, still in the baking form. Then, take it out of the form, add the icing on top, and serve immediately.

Notes

Instead of celery, you can also use parsnip and even add old bread into the mix, though then the roast would not be gluten free anymore.
For a more intense nut aroma, fry the walnuts without any oil in a coated pan. 
Serve the roast with simmered brussels sprouts, vegan gravy and mashed potatoes. 
Tried this recipe?Let us know how it was!