Delicious Lentil Almond Nut Loaf Recipe
Welcome to It's a Vegan World! Today, we'll show you how to make a delicious lentil almond nut loaf with a basil olive oil tomato glaze. This recipe is vegan, soy-free, and gluten-free, making it suitable for various dietary needs.
Ingredients:
- 3 carrots
- 2 onions, chopped
- 3 garlic cloves
- Dried thyme
- Rosemary
- Basil
- Sea salt or Himalayan salt
- Tomato paste
- Dried lentils
- Almond meal
- Blended rice cake crackers
- Flax seed powder or flaxseed meal
- Purified water
- Olive oil
- Vegetable stock cube or vegetable stock
To start, wash the lentils and place them in a pan with water and vegetable stock. Bring them to a boil, then simmer until they are al dente.
In another pan, sauté the chopped carrots and onions in olive oil until they are soft and tender. Add the garlic and sauté for another 3 minutes. Once tender, add the cooked lentils, basil, thyme, rosemary, and salt. Mix everything together, ensuring it is evenly cooked.
In a mixing bowl, combine the almond meal and blended rice cake flour until well mixed. Add the tomato sauce and continue mixing until it resembles a dough-like consistency.
Prepare the flax egg by mixing 1 tablespoon of flax meal with 2-3 tablespoons of hot water. Add the flax egg to the mixture and mix until everything is homogeneous.
Slowly incorporate the lentil mixture into the almond meal mixture, mixing thoroughly until it reaches a loaf consistency.
Line a baking pan with wax paper and spoon in the mixture, smoothing it out to fill the pan entirely. Preheat your oven to 350°F (180°C).
For a pre-glaze, mix mustard powder, ketchup, basil, and olive oil together and spread it over the loaf. This step is optional.
Bake the loaf for 30-35 minutes. Once done, remove it from the oven and top it with fresh basil and olive oil. Drizzle ketchup over the basil and olive oil, then return the loaf to the oven for an additional 7 minutes to allow the glaze to set.
Serve the lentil almond nut loaf on a bed of kale, spinach, garlic, and broccoli. Add avocado, tomatoes, and kalamata olives for extra flavor and garnish.
Thank you for trying this delicious and healthy recipe! We hope it brings you joy, peace, and happiness. Enjoy!
Ingredients:
- 3 carrots
- 2 onions, chopped
- 3 garlic cloves
- Dried thyme
- Rosemary
- Basil
- Sea salt or Himalayan salt
- Tomato paste
- Dried lentils
- Almond meal
- Blended rice cake crackers
- Flax seed powder or flaxseed meal
- Purified water
- Olive oil
- Vegetable stock cube or vegetable stock
Cooking steps:
- Wash the lentils and simmer them in water with vegetable stock until al dente.
- Sauté carrots and onions in olive oil until soft, then add garlic and sauté for 3 minutes.
- Combine cooked lentils, basil, thyme, rosemary, and salt with the carrots and onions.
- Mix almond meal and blended rice cake flour, then add tomato sauce to create a dough-like mixture.
- Prepare a flax egg by mixing flax meal with hot water, then add it to the mixture.
- Incorporate lentil mixture into almond meal mixture to form a loaf consistency.
- Line a baking pan with wax paper and spoon in the mixture.
- Optional: Pre-glaze with mustard powder, ketchup, basil, and olive oil.
- Bake the loaf at 350°F (180°C) for 30-35 minutes.
- Remove from the oven and top with fresh basil and olive oil. Drizzle ketchup over it.
- Return the loaf to the oven for another 7 minutes to set the glaze.
- Serve on a bed of kale, spinach, garlic, and broccoli with avocado, tomatoes, and kalamata olives as garnish.
