A hearty and great-tasting vegan bean loaf, this Glazed Lentil Walnut Apple Loaf incorporates healthy ingredients such as walnuts, flax, raisins, carrot, onion, and celery. The recipe is easy to make and fits the criteria for a Meatless Monday meal. The sweet, tangy balsamic apple glaze wonderfully tops off this recipe. Serving suggestions would include pairing the loaf with organic applesauce, sautéed greens, mashed/roasted potatoes, and any vegetables that your family likes.
Glazed Lentil Walnut Apple Loaf Recipe
Yield: 1 large loaf or various mini loaves
(Always use organic ingredients when possible.)
Ingredients
- 1 cup uncooked green lentils
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water
- 3 garlic cloves, minced
- 1.5 cups diced sweet onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple (use a firm variety)
- 1/3 cup raisins
- 1/2 cup oat flour
- 3/4 cup breadcrumbs
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
- red pepper flakes, to taste
Balsamic Apple Glaze
- 1/4 cup organic or homemade ketchup
- 1 tbsp pure maple syrup
- 2 tbsp apple butter (or unsweetened applesauce in a pinch)
- 2 tbsp balsamic vinegar
Directions
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into a pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add a touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of the loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until the loaf is cool before slicing.
The loaves freeze well too. Just make sure to cool the baked loaves fully before wrapping and freezing.
If you are looking for a nut-free version, you might want to try using toasted sunflower seeds. I probably wouldn’t use a full cup of seeds, but maybe 1/2-3/4 cup. For a gluten-free loaf, use GF oat flour and breadcrumbs, and of course, be sure to check all other ingredients.
Original Recipe: Oh She Glows
