With Thanksgiving coming up many vegans look for neatloafs as a festive meal to have instead of a turkey. This is a neatloaf my family love to eat on Thanksgiving other times as well and it goes well with roasted potatoes or mashed and some green vegetable.
- 1 cup red dry lentils, rinsed and drained
- 2 1/2 cups vegetable broth
- 3 tablespoons flaxseed meal
- 2/3 cup water
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 carrot, finely grated
- 1 celery stalk, diced
- 3/4 cup oats
- 1/2 cup oat flour or finely ground oats
- 1 tbsp. fresh cilantro
- 1/2 heaping teaspoon cumin
- 1/2 teaspoon each garlic powder & onion powder
- cracked pepper & sea salt to taste
- 1 can fire roasted tomatoes
- 2 tbsp. tomato paste
- 2 dates, pits removed
- 1 tsp Dijon mustard
- 1 tsp liquid smoke
- 1 tsp smoked paprika powder
- salt to taste
Rinse lentils. In large pot add 2 1/2 cups /broth with lentils, onion, garlic, celery, bell pepper and carrot. Bring to a boil, reduce heat, cover and simmer for about 20 minutes, stirring occasionally. It’s ok if they get mushy. Remove lid and set aside to cool.
Preheat oven to 375 degrees.
In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes,
Make tomato sauce by mixing all ingredients for it in a blender or food processor until smooth.
In a large bowl mix lentils and vegetable with spices, herbs, oats and oat flour and flax meal and combine well.
Press mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Spread tomato sauce over. Bake in oven for about 45 minutes, until firm.