Healthy Recipe of the Week: Holiday Lentil Loaf

Written by April Ashcroft

Holiday Lentil Loaf

This recipe comes from my cookbook, “Whole Food Goodness.” It makes a wonderful main dish for your next holiday feast. One of my cooking class students made this loaf a couple of weeks ago, and this is what she had to say: “I made your Holiday Lentil Loaf, and it was one of the best things my husband and I have eaten that is vegan. It reminded us of the best part of Thanksgiving, which is the stuffing.”

3 cups cooked lentils

3 cups cooked wild rice or long grain brown rice

1 large onion, finely chopped

2 cloves garlic, minced

4 stalks celery, finely chopped

3 cups chopped mushrooms

1/2 cup finely chopped fresh parsley 

2 Tbsp Holiday Herb Mix

1/2 cup chopped walnuts or pecans

1/2 cup oats

2 Tbsp balsamic vinegar

1/4 cup Braggs Liquid Aminos

2 Tbsp Kirkland No-Salt Seasoning

2 tsp onion powder

Preheat oven at 350 degrees. Sauté the onion in 1/4 cup water over high heat until it becomes tender. Add remaining vegetables and sauté until moisture is evaporated.  The mushrooms should provide enough moisture, but add a tablespoon of water if needed. Add holiday herbs and cook one minute. Combine all ingredients in a large bowl and mix well. Transfer to a 13-by-9-inch casserole dish. Press down and smooth top of loaf. Bake 30 minutes covered, 10 minutes uncovered.  Let stand for five to 10 minutes before cutting and serving. If desired, line the bottom of your baking pan with parchment paper. When slightly cooled, invert onto a platter and remove parchment paper. Top with your favorite gravy. 

Holiday Herb Mix 

2 Tbsp rubbed dried sage

1 Tbsp dried marjoram

1 Tbsp dried rosemary

1 Tbsp dried thyme

1/2 tsp freshly ground black pepper

Grind together in a coffee grinder or spice grinder. Store in a glass jar.

April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.

After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.

This article is part of the debut SUNDAY EDITION for November 2nd, 2014.
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