Vegan Nut Loaf Recipe

The Ultimate Vegetable Lentil Loaf The Simple Veganista

WEBMay 3, 2024 · Saute the veggies. While the lentils are cooling, saute the vegetables (above right). Combine and mix. Add the lentils to the sauteed veggie mixture along with the …

Rating: 5/5(136)

Preview

See Also:

Show details

Lentil Nut Vegan "Meatloaf" Minimalist Baker Recipes

WEBNov 15, 2018 · Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8-inch baking pan) with parchment paper. …

1. Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
2. Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
3. Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
4. To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.

Preview

See Also:

Show details

Vegan Meatloaf Nut Loaf Vegan Richa

WEBDec 20, 2018 · Preheat the oven to 350 degrees F for the loaf. Add the cashews and sunflower seeds to a food processor with the rest of the …

1. Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
2. Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
3. Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
4. Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.

Preview

See Also: Meat Recipes, Meatloaf RecipesShow details

Dreena's Nofu Love Loaf FatFree Vegan Kitchen

WEBApr 26, 2012 · Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, …

1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

Preview

See Also: Vegan RecipesShow details