A lovely pecan and lentil loaf that makes a nice festive main with some roast veggies, creamy mash and a tasty home made tomato sauce.
This recipe is gluten and refined sugar free. It can be made ahead and is freezer friendly. If your not a fan of the loaf idea, you can easily turn this recipe into lentil patties.
Vegan friendly, Gluten Free, Refined Sugar Free
Serves 3-4 people
- 1/2 cup brown lentils, cooked
- 1/3 cup quinoa cooked
- 2 1/4 cups water
- 2 tsp olive oil
- 1/2 cup pecan nuts
- 1/2 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 cup celery, finely chopped
- 3 medium sized carrots, thinly sliced or grated
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp flax seed powder, grounded
- 1 Tbsp tamari sauce
- 2 Tbsp maple syrup
- 1 packet tomato paste
- 1 Tbsp tahini
- 3 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- 2 tsp maple syrup
- 1/2 cup tomato puree
- 1 Tbsp balsamic vinegar
- 1 Tbsp tamari
- Preheat oven to 180 degrees.
- Place the pecan nuts onto a baking sheet, spreading them out evenly baking and toasting in the oven for about 8-10 minutes. Remove from oven and allow to cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they’ve softened and become fragrant.
- Add all the ingredients into a food processor. Pulse until mixture is just combined and the texture is to your liking.
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Left overs can be kept in the fridge for up to 5 days or frozen.
Did you make this recipe?
I would love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @chefdot