Delicious Lentil Loaf w/Mashed Potatoes and White-Wine Tarragon Veggies

Don’t let obtaining good protein on a vegetarian diet be like finding a needle in a haystack…sometimes you really just have to make the effort to cook, simply because perfect options are not widely available yet. I’ll be honest and say that, in my opinion, sometimes prepared “convenience” food is plain awful.  And good luck going out to dinner and ordering a good lentil loaf, because that, my friends, is exactly the needle in the haystack.  If you want a scrumptious lentil loaf, you more than likely will be the one to make it all happen.

For those of you that may not know, I do not like meatless “chicken” or other veggie meats.  I don’t believe in isolated soy protein burgers or TVP (textured vegetable protein).  I don’t cook with soy crumbles as a ground beef replacement either.  For the most part (meaning regular use of these products) these “replacements” are garbage.  I think they are fine for once a month use, or when a person is trying to transition towards a plant-based food plan.  But they are like the training wheels on a bike–once you’re done and you’ve learned to pedal your bike (or vegan lifestyle), move on to other foods, and take off the training wheels, because sometimes those replacement foods are just as processed as actual meat is!
Lentils are a wonderful legume.  I just love lentils!  Easy to find, cheap to buy and simple to prepare and cook (the ones in this recipe cost about $1 from the bulk aisle).  They are a beautifully balanced staple that come in many varieties, providing steady, complex carbohydrates and a strong amount of protein per serving (on average about 13 grams per quarter cup).  I’ve tried many a lentil loaf in the past… but nothing in particular really ever tickled my fancy, so I decided to venture out on my own.  Through a decent amount of trial and error, I think I’ve found one worth sticking with.  This is a bit time consuming, but it does make 8 servings, so it’s worth it… plus it freezes well.  I added mashed potatoes and veggies as sides; the recipes for those follow immediately below the loaf, so help yourself and enjoy!  Makes about 8 servings.

Lentil Loaf Ingredients:

• 1 cup brown lentils (that is, 1 cup measured before cooking; can use french green lentils as well)
• 1 white onion, chopped
• 1/4 cup vegetable broth
• 1/2 cup whole wheat flour
• 1/2 cup corn
• 1/2 cup oats
• 3 Tbsp. vegan Worcestershire sauce (I like The Wizard’s brand)
• 1 Tbsp. tamari soy sauce
• 2 tsp. balsamic vinegar
• 1 1/2 Tbsp. olive oil
• 1 tsp. agave nectar (or brown rice syrup or molasses)
• 1/4 tsp. each of: onion powder, turmeric, salt, coriander, paprika, garlic, and all-purpose seasoning (Frontier has a good all-purpose seasoning that I like)
• 2 packets of gravy (I like Road’s End Organic Golden Gravy, Savory Gravy, or Mushroom Gravy)

How to make the loaf:

1. I like to soak my lentils in water for about 1 hour before cooking.  This is not necessary but will reduce cooking time a bit.  Then I cook the lentils for 30-40 minutes until tender.  Add the 1 cup of lentils and about 3 1/2 cups of water.  Bring to a boil, then gently simmer until done.  Drain.
2. While the lentils are cooking, chop the onion and saute in a bit of olive oil (1 Tbsp or so) until they are mildly fragrant, soft, and translucent.
3. Oil a glass baking dish, or if you have a pan that makes mini loaves, oil that.
4. Preheat the oven to 425 degrees.
5. In a separate bowl, set aside 1/2 cup oats and corn.  To the separate bowl with the oats and corn, add in 1/3 cup cooked lentils and 1/4 cup cooked onions.  Then put the remaining lentils (which is the other 2/3 cup) and onions in the food processor, but don’t mix yet.
6. In a small mixing bowl, combine the worcestershire sauce, balsamic vinegar, olive oil, agave, and the spices.
7. Turn on processor and add the flavor mixture.
8. Add the vegetable broth and the flour.
9. Take out the loaf mixture and combine with your “stir-in” ingredients that are in the separate bowl: lentils, corn, oats, and onions.
10. Press into mini tins or regular glass pan and bake for 25 minutes.  You may have to take a knife and go around the edges to loosen the loaf.  These are removed easier the cooler they are….
11. Top with gravy and parsley for garnish!  Add mashed potatoes and veggies for a hearty meal!

Mashed Potatoes:

• 4 large Idaho Russet Potatoes (2 peeled, 2 unpeeled)
• 4 heaping Tbsp. Earth Balance Soy Free Butter (or 4 reg. Tbsp olive oil)
• 1 heaping Tbsp. Veganaise Mayo (or Tahini, depending on what you’re in the mood for–I vary)
• 1/3 cup vegetable broth
• 1/4 cup soy milk (or rice milk)
• 1/4- 1/2 tsp garlic powder
• 1 scallion onion, slivered

1. Start a big pot of water boiling.
2. Wash and peel potatoes.  Cut into 8 pieces each.
3. Boil for 10-11 minutes until tender when poked with a fork.  Drain.
4. Place back into pot and add remaining ingredients while mixing with a hand mixer.

White-wine Tarragon Veggies:

• 2 cups frozen peas
• 2 cups frozen broccoli florets
• 1 large shallot, chopped finely
• 2 Tbsp. white cooking wine
• 1 Tbsp. olive oil or Earth Balance
• Juice of 1 lime
• 1 tsp. dried tarragon

1. Gently saute the shallot in the wine over medium heat.
2. After it softens, add the olive oil and veggies.
3. Cover and reduce heat to low, not simmer, and cook for about 10 minutes, stirring frequently.
4. Add the lime juice and tarragon and cook till nice and hot!