Vegan Lentil Walnut Loaf With Rosemary Mashed Cauliflower

This is a vegan version of your Mother’s classic meat loaf. Serve it with rosemary cauliflower puree for a healthy comfort food.

For Lentil Loaf:
1 cup green lentils
1 cup walnuts chopped
1 tablespoon olive oil
1 yellow onion chopped
3 garlic cloves minced
1 cup celery finely chopped
2 cups carrots peeled and grated
1 cup sliced mushrooms
1 teaspoon dried thyme
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 cup white flour (or gluten free flour of your choice)
1/2 cup bread crumbs
1/2 cup rolled oats
3 tablespoons ground flax seed
1/2 teaspoon salt

For Tomato Balsamic Sauce:
3/4 cup ketchup
3 tablespoons apple sauce
3 tablespoons balsamic vinegar
1.5 tablespoons molasses
1.5 teaspoon Dijon mustard
1/5 teaspoon siracha
1/2 teaspoon salt

For Rosemary Mashed Cauliflower:
1 head cauliflower
1 teaspoon olive oil
1/2 a yellow onion chopped
2 garlic cloves minced
1 tablespoon fresh rosemary minced
3 tablespoons Earth Balance or butter
1/2 cup vegetable stock
1/2 teaspoon salt
black pepper to taste

View the full recipe at The Vegan And The Chef →