Cranberry sage lentil loaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp olive oil
1 small white onion chopped
3 cloves garlic chopped
1 large carrot grated
2 celery stalks chopped
1 1/2 cups packed fresh spinach stems trimmed
1 1/2 cups mixed mushrooms
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp white pepper
1 cup cooked very soft green lentils
1 cup cooked brown rice
1/3 cup oat flour
3 tbsp ground flax seeds
3 tbsp nutritional yeast
1/2 cup ground walnuts
1/4 cup dried cranberries
vegan butter for pan grease about 1 tbsp
Cranberry sauce topping
3 cups fresh cranberries
1 cup sugar
1 cup water.
1 pinch cinnamon
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Directions: |
Directions:Make the cranberry sauce.Add the cranberries water,sugar and cinnamon to a sauce pan.Boil on high 5 min or until skins begin to get loose.Let cool than put in frig to thicken.Cook your rice and lentils according to the package and set aside.Preheat oven to 400 and grease a bread loaf pan. Add all the veggies to a food processor a pulse till well chopped and combined.Or you can do it by hand a finely chopped the veggies.Heat a sauce pan up with the olive oil and cook veggies 4 min.Set aside.Combine in a large bowl the saute veggies ,lentils,rice.spices,dried cranberry,chopped walnuts.oat flour.flax seeds and nutritional yeast.Shape into a loaf a put in greased pan.Bake for 25 min.Remove from oven and top with cranberry sauce.Place back in oven and bake for a additional 12 min.Enjoy your holiday loaf. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:1 HOUR |
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