Kristi Whitley

Healthy Living

Meatless Loaf

Serves: 8 servings

1 large carrot, diced
1-8 oz pkg mushrooms, chopped
1 med onion, chopped
2 garlic cloves, minced
1 1/2  cups cooked lentils, separated
1/2  cup walnuts
3/4 cup cooked brown rice
1/2 cup oats
2 tablespoons tomato paste
2 tablespoons gluten-free tamarin or soy sauce
1 tablespoon maple syrup
3 tablespoons nutritional yeast
1 tablespoon flaxseed meal

2 teaspoons stone ground mustard
1 teaspoon miso paste
1 teaspoon hot sauce
2 teaspoons Italian seasoning (oregano, parsley, basil, thyme)
Salt + pepper to taste

for the glaze:
 2 tablespoons tomato paste
2 teaspoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoon gluten-free tamari


 1. Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.
2. In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
3. To the processor add remaining ingredients, reserving .  cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
4. Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
5. Whisk all glaze ingredients together then pour over the loaf. Cover the pan with foil and bake for 20 minutes, then remove and bake uncovered for another 5 min.
6. Remove loaf from oven and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.