Tonight I made High Carb Hannah’s lentil loaf instead of the lentil sloppy joe’s that I had planned, because I watched her video on how she made it yesterday and it looked so good I changed my mind! The good thing is, I already had all of the ingredients because they’re so similar. Instead of making the creamy mashed potatoes that she made with it, I made some crispy oven baked fries.

Meatloaf is one of my mom’s specialties so we had it a lot growing up, so this is nice to have something familiar and plant based vegan. Mom, do you want leftovers for a meatloaf sandwich tomorrow? (She likes the leftovers more than the night of.) This hit the spot and was a very comforting meal. I’m including High Carb Hannah’s recipes at the bottom of the page, because I edited mine a little bit. I think next time I’d make them in a muffin tin so that they have more of the crunchy exterior and would ensure the inside is cooked enough for a better texture inside. This is how I made it-

HCH Lentil Loaf

1 cup green lentils, dry

1/2 cup split red lentils, dry

1 yellow onion, diced

1 green bell pepper, diced

1 carrot, diced

4 cloves garlic, minced

1 tbsp italian seasoning

1/2 tsp onion powder

3 cups water

1 tsp Vegetarian Better Than Bouillon Beef

1 tsp fennel seed

1 tsp 21 Seasoning Salute (TJ’s)

1/4 cup organic ketchup

flax eggs, 3 tbsp ground flax mixed with 6 tbsp water and sit 10 minutes

1 1/2 cup quick oats, ground in a food processor until fine

salt and pepper to taste

1. Preheat oven to 350* and mix flax egg to let sit.
2. In a large pot add peppers, onions, and carrots and saute for a few minutes until fragrant.
3. Add lentils, bouillon, and water and bring to a boil. Reduce to a simmer, cover, and cook until liquid has been absorbed, about 30 minutes.
4. In a food processor or blender, grind oats into oat flour and set aside.
5. Once water is absorbed and lentils are tender, remove mixture from heat and add the spices, flax egg, and combine. Slowly start stirring in the oat flour until you get a “meatloaf” like consistency.
6. Transfer mixture to a nonstick loaf pan (or I used parchment paper) and cook uncovered for 45 minutes.
7. Remove from oven and spread an even layer of ketchup on top of the loaf, and then return to the oven to cook an additional 15 minutes to form a glaze.
8. Let it rest before serving so that it has time to meld together before slicing, this is SUPER IMPORTANT! I’d wait 20-30 minutes before serving because we were too hungry and sliced after 5 and it was slightly mushy, but after a few more minutes the texture firmed up and was better. 

Crispy Baked Fries

4 russet potatoes, cleaned and sliced into fries

cold water

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

pepper

1. Preheat oven to 400* and place potato slices in a bowl of cold water so that some of the starch will be removed (about 30 minutes.)
2. Sprinkle spices on the potatoes and then spread them on a rack on a baking sheet to ensure crispiness.
3. Bake for 35-45 minutes until they are crisp on the outside and fluffy on the inside.
4. Serve with your favorite dipping sauce!

 

 

 

 

 

Original Recipe Here- https://www.rawtillwhenever.com/healthy-vegan-christmas/