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
- Preheat oven to 350* and mix flax egg to let sit.
- In a large pot add peppers, onions, and carrots and saute for a few minutes until fragrant.
- 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.
- In a food processor or blender, grind oats into oat flour and set aside.
- 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.
- Transfer mixture to a nonstick loaf pan (or I used parchment paper) and cook uncovered for 45 minutes.
- 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.
- 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
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
- 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.)
- Sprinkle spices on the potatoes and then spread them on a rack on a baking sheet to ensure crispiness.
- Bake for 35-45 minutes until they are crisp on the outside and fluffy on the inside.
- Serve with your favorite dipping sauce!
Original Recipe Here- https://www.rawtillwhenever.com/healthy-vegan-christmas/