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.


Ingredients

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

Directions

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.

Lentil and vegan tuna cannelloni

I felt like making something random tonight so I decided to boil some lentils. Looking around the kitchen I found an open packet of cannelloni tubes with a recipe for tuna cannelloni. I just happened to have bought a pack of vegan tuna last week, so lentil and tuna cannelloni was in the works.

Ingredients:

For filling:
300gm vegan tuna
2 cups red lentils
2 cloves of garlic (minced)
1 tsp vegetable stock

Boil lentils, drain water and mix in the rest of the ingredients.

For tomato sauce:
2 tbsp of extra-virgin olive oil
2 400gm cans of diced tomato
1 litre of passata (tomato cooking sauce)
A sprinkle of ground fennel seeds
salt and pepper to taste

Heat up oil in pot and then add tomatoes, about 1/2 the passata and spices. Bring tomatoes to boil then simmer till you think it's done, about 15 minutes.

For cheese sauce:
1 block of joyco silken firm tofu
1tbs dijon mustard
1 tsp tumeric
2 tbs savoury yeast flakes
Salt and pepper to taste

Blend all ingredients together and adjust to taste.

Preheat oven to 200 degrees.

Fill cannelloni tubes with lentil/tuna mixture and lay out in baking dish. Pour the tomato sauce to cover all the pasta and add the rest of the passata if required. Spread the cheese sauce evenly on top and bake for 25-30 mins, depending on your oven.

I was pretty impressed with myself after trying this and my lacto-ovo sister enjoyed it too :)