Some days I just love to stay home, cook and make a mess in the kitchen. When there is no one waiting for a meal it means I can take my time, turn up the radio and have some fun with lentils. Lentils are loaded with fiber, folate, iron, minerals and protein and when combined with quinoa and sweet potatoes, you get this delicious loaf. I have been eating this loaf for days now, (you can tell by the size that it makes a lot )-- I think next time I will make two and freeze one. I have been eating it cold from the fridge with a green salad, a perfect lunch. Gordy keeps asking me what is that in the fridge, and I keep saying...I can give you a taste. And then he runs out of the kitchen worried that if he stays to long I may think he will want it for dinner!
Vegan Lentil, Quinoa, Sweet Potato Loaf
This recipe will make enough for 6 - 8 big serving and leftovers for lunch.
For the loaf:
- 3 cups of cooked red lentils (1 1/2 cup dry lentils with 3 cups of water)
- 3 cups of cooked quinoa (1 cup dry quinoa cooked with 2 cups of water/broth)
- 2 cups of sweet potatoes, mashed (about 2 medium)
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 1 1/2 cup chopped kale or spinach
- 1/4 cup fresh parsley or cilantro, finely chopped
- 1 Tbsp coconut oil, melted or olive oil,
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp thyme
For the Glaze:
- 1/2 cup of tomato sauce
- 2 Tbsp maple syrup
- 1 tsp tamari or soya sauce
- a few drops of hot sauce more if you like
- 1-2 tomatoes sliced thinly for topping
Directions for the Loaf:
- Bake the sweet potatoe until soft.
- Cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes, lentil should be very soft.
- In another pot cook the quinoa in 2 cups of water for about 20 minutes, quinoa should be cooked but still have some texture.
- When everything has cooled add the sweet potatoes, lentil and quinoa to a large bowl. Add the rest of the ingredients and with your hands mix until everything is well combined.
- Cover the bottom of a 9x13 glass pyrex with parchment paper and lightly coat with a bit of coconut oil or olive oil.
- With your hands put the mixture in the pyrex and form a large meat-loaf style loaf.
- Then brush the glaze over the loaf and top the glaze with thinly sliced tomatoes.
- Bake in a 350 degree oven for 60 to 70 minutes.
- Let cool before slicing.
Directions for the Glaze:
- In a small bowl, mix the ketchup, maple syrup, soya and hot sauce.
- Then brush or spread over the loaf and then top the glaze with thinly spiced tomatoes.
This is great as leftovers, straight from the fridge. I found that it was even better the next day and much firmer from being in the fridge. You can freeze any leftovers. I have not tried it yet but you could make two small loafs instead of one.