What does a vegan who is nursing a toddler who’s allergic to soy, wheat, and cashews have for Thanksgiving? Lentils! I actually had this last year too before Jack developed his food allergies, because it’s that good!
I posted a lentil loaf recipe before, and I still make that one often. It’s more of a meatloaf than a holiday dinner.
I should have posted this last week, but life got in the way. My apologies! But this is good for any holiday as a poluty substitute. I actually assembled the loaf the night before and baked it the next day. It is very allergy-friendly and tastes great! Even my meat-loving husband took several bites!
Holiday Lentil Loaf 1 cup red quinoa
2 cups brown lentils
2 carrots, chopped fine
2 stalls of celery, chopped fine
1/4 finely chopped onion
2 cloves of garlic, minced
1/4 tsp fresh rosemary, minced
1/4 tsp fresh sage, minced
1/4 tsp thyme, minced
1 tsp poultry seasoning
1/4 gluten-free flour
1/4 nutritional yeast
1/2 cup coconut aminos
1/4 cup olive oil
Salt and pepper to taste
Cook lentils according to directions on the package.
Cook lentils according to the directions on the package.
While those are cooking, sautée the carrots, celery, and onions in a little bit of olive oil in a medium skillet over medium heat. Add garlic and cook for one minute. Then remove from heat and set aside.
In a small bowl, add all remaining ingriedents, expect the salt and pepper, and whisk together.
Drain both the lentils and quinoa, add to a large mixing bowl.
Add the sautée vegetables and mix well.
Add the liquid mixture and also mix well.
Spray a roasting pan or baking sheet with cooking spray. Form a loaf on the pan with the lentil mixture.
Bake for 25-30 minutes, until heated through and a light crust forms.
Cut off a slice and top with some vegan gravy. Enjoy a taste of the holiday season everyone can enjoy!