Sunday, January 9, 2011

GF Lentil Loaf

For Lisa's Christmas potluck I made the lentil loaf from CPG's, The Vegan Table, but with a GF twist. I was pretty happy with the outcome.


4 cups water
2 cups brown lentils
1 to 2 onions
3 garlic cloves minced
3/4 cup ketchup
1/2 cup GF corn crumbs (orgran brand)
1/4 cup finely chopped walnuts
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme or 1 tsp dried
1 to 2 tablespoons tamari
1 to 2 tablespoons GF vegan worcestershire sauce
1/2 teaspoon freshly ground black pepper


Preheat oven to 180 degrees. Oil a loaf tin.

Boil and simmer lentils in 4 cups of water until soft and thick. About 1 hour.

Sautee onions and garlic in some oil until onions are soft. Set aside in bowl.

Once lentils are done, take off heat and let cool for 30 mins. Combine with onion/garlic, 1/4 cup ketchup,  corn crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce and pepper. Combine and adjust to taste.

Press into loaf tin and spread 1/2 ketchup on top. Bake for 45 mins.

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