Holiday Lentil Loaf 

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 IMG_0439
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!

Thanksgiving 2011: Seitan Roast

I saw the recipe on VegWeb for a Holiday Seitan Roast awhile ago and thought it sounded interesting. I love seitan, as evident in my two other posts about it, so I decided this year I would give the roast a try. But I deviated a from the recipe quite a bit. I boiled the roasts (the recipes makes two small loaves) first because I like the texture of boiled then baked seitan. Overall, I REALLY loved this dish. It was easy to make, flavorful and juicy. It even sops up gravy well. I am definitely be making this again sometime.

Seitan Roast
Broth:
5 cups vegetable stock
1 tbs soy sauce
1/4 an onion, cut into chunks
1 carrot, cut into chunks
A small pinch of salt and pepper 
Dough:
2 cups vital wheat gluten
1/4 cup nutritional yeast
1 cup vegetable broth 
1/4 cup low sodium soy sauce
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp house seasoning
A small pinch of salt and pepper 
Baste:
2 carrots, quartered 
1 small onion, quartered and sliced divided

2 cups vegetable broth (you can use the broth you boiled the seitan in)
2 tbs low sodium soy sauce 
1 tsp cumin
1 tbs Italian seasoning

In a large pot, add all the ingredients for the broth together and set aside. Do not turn the burner on yet. 

In a large bowl, add the vital wheat gluten and nutritional yeast and mix together lightly. 

Add the remanning ingredients and stir until it is too thick for a spoon.

Knead the dough the rest of the way until it comes together and is smooth. This should only take a minute or two so don’t over knead. 


Divided in half and form into small loaves. 

Put the loaves into the broth, turn on the heat, and bring to a boil. Make sure to cover with a lid. 

Once it starts to boil, reduce to a simmer and keep the lid on. Boil for about 30 minutes total. 

While that boils, pre heat the oven to 350 and spray a baking pan with cooking spray.

Combine the all baste ingredients except the carrots and onion.

Remove the loaves from the broth and place them in the baking pan. Spread the quartered carrots and onions around the loaves and cover with half the baste.

Bake for 15-20 minutes, until the broth is absorbed. Cover with the remaining baste and bake for another 10-15 minutes.

Plate, slice, and serve. I topped mine with some mushroom gravy. I think I will make this again for Christmas.