Vegan Lentil Walnut Loaf
Honestly, we are not vegans but we’d eat this any day over a traditional meatloaf. It’s yummy AND healthy.
The base for this loaf is cooked sweet potatoes, mushrooms, lentils, walnuts, pecans, and fresh thyme. We use pulsed oats for binding and coconut aminos for umami. We keep it gluten free. It is glazed with out Turkish tomato jam.
GF V
Served in a 2# oven ready foil pan. Feeds 4-6
Bake in a 350 degree oven, covered for 15-20 minutes. Remover foil and bake an additional 5-10 minutes
Honestly, we are not vegans but we’d eat this any day over a traditional meatloaf. It’s yummy AND healthy.
The base for this loaf is cooked sweet potatoes, mushrooms, lentils, walnuts, pecans, and fresh thyme. We use pulsed oats for binding and coconut aminos for umami. We keep it gluten free. It is glazed with out Turkish tomato jam.
GF V
Served in a 2# oven ready foil pan. Feeds 4-6
Bake in a 350 degree oven, covered for 15-20 minutes. Remover foil and bake an additional 5-10 minutes
Honestly, we are not vegans but we’d eat this any day over a traditional meatloaf. It’s yummy AND healthy.
The base for this loaf is cooked sweet potatoes, mushrooms, lentils, walnuts, pecans, and fresh thyme. We use pulsed oats for binding and coconut aminos for umami. We keep it gluten free. It is glazed with out Turkish tomato jam.
GF V
Served in a 2# oven ready foil pan. Feeds 4-6
Bake in a 350 degree oven, covered for 15-20 minutes. Remover foil and bake an additional 5-10 minutes
