Apr 03 2009
Vegan Delights
As you probably recall, I made the switch to a vegan diet last summer after my health issues started. I had been a vegetarian for 14 years prior, so the full transition off of dairy and eggs was not *too*difficult for me. Kris is not a vegetarian or a vegan, but he does care about sustainability and health, so at home, he eats vegan with me.
One of my favorite recipes as a vegetarian was this amazing Lentil and Nut Loaf – cooked very similarly to meatloaf – and served with a delicious vegetable gravy. There were only two ingredients that made it vegetarian, rather than vegan, so we got a little creative with some vegan substitutes – and it turned out even more delicious!
Vegan comfort food, my friends. This is it. Mashed potatoes, broccoli and squash, and the delicious lentil loaf!
LENTIL & NUT LOAF – serves 6-8
2/3 c red lentils
1 c hazelnuts
1 c walnuts
1 large carrot
2 celery sticks
1 large onion
4 oz mushrooms
4 tbsp butter (vegan sub 3-4 tbsp vegetable oil)
2 tsp mild curry powder
2 tbsp ketchup
2 tbsp Worcestershire sauce (vegan/veg)
1 egg, beaten (vegan sub: heaping tablespoon of tomato paste)
2 tsp salt
4 tbsp fresh parsley, chopped
2/3 c water
-Soak the lentils for 1 hour in cold water and drain well. Grind the nuts in a food processor until quite fine but not too smooth. Set the nuts aside.
-Chop the carrot, celery, onion and mushrooms into small chunks, then pass them through the food processor or blender until finely chapped.
-Fry the vegetable gently in the oil for 5 minutes, then stir in the curry powder and cook for a minute. Let cool.
-Mix the soaked lentils with the nuts, vegetable, ketchup, Worcestershire sauce, tomato paste, salt, parsley, and water.
-Grease and line the base and sides of a long 2 lb loaf pan with wax paper or foil. Press the mixture firmly into the pan and smooth the surface. Place in preheated oven at 375.
-Bake for 60-75 minutes until just firm, covering the top with wax paper or foil if it starts to burn.
-Allow the mixture to stand for about 15 minutes before you turn it ou and peel off the paper. It will be fairly soft when cut as it is a moist loaf.
GRAVY (makes about 1 3/4 pints):
1 large red onion, sliced
3 turnips
3 celery stalks, sliced
4 oz. mushrooms, halved
2 whole garlic cloves
6 tbsp sunflower oil
6 c vegetable stock OR water
3 tbsp soy sauce
pinch of granulated sugar
salt and pepper to taste
-Cook the vegetables and garlic on a moderately high heat with the oil in a large saucepan, stirring occasionally until nicely browned but not singed. This should take about 15-20 minutes.
-Add the stock or water and the soy sauce and bring to boil, then cover and simmer for another 20 minutes.
-Puree the vegetables, adding a little of the stock, and return them to the pan by rubbing the pulp through a sieve with the back of a ladle or spoon.
-Taste for seasoning and add the sugar. Freeze at least hald of the gravy for later use and reheat the rest to serve with the lentil/nut loaf.
**Adapted from the cookbook The Vegetarian Gourmet by Roz Denny. Vegan subs from Wikihow.
I have to say, it just gets better after a few days too. We are leftover-lovers in this house (I know some people don’t like the thought of leftovers, but we survive on them and love it that way!) and the second night of this dish was even better than the first. The loaf had more time to harden up, and the gravy was even more flavorful. So delicious!
On a related note, Kris and I have been on a big juicing kick for the last few months. We are all about functional giftgiving, so we got each other a new dishwasher for Christmas, and this Breville Juicer for our anniversary. So worth it – especially when we can use the two gifts together! We use the juicer about 4 times a week… we are addicted! It keeps us stocked up on fresh fruits and veggies – and it will be so much fun during harvest season from the garden and the farmers’ market to bring home all of the fresh goodies for shakes, smoothies, and broths (as well as just “plain”!) Some of my favorite juices have been the carrot-based ones like the one at left: carrot/pear/ginger. So refreshing. Lately, I have been adding apples and celery to a lot of drinks.
We happened upon some more *exotic* fruits at the market the other day, and decided to give them a run through the juicer!
Horned Melon – in the same family as the cucumber, but sweeter and more “jellyish” inside. Yum!
Cherimoya – a new favorite. Mark Twain said it is “…the most delicious fruit known to man…”. I can’t argue. (For those who have not tried it, it is similar to a soft banana in texture, but with a sweet berry and melon taste too! Unlike anything I have tried before)
…I have to keep up with all these delicious foods so that I don’t cave and break my resolve with Reese’s Peanut Butter eggs… *sigh*
Thanks for sharing your recipes! They’re going straight to my “must try” file!
The loaf sounds great. I hate mushrooms and Chris loathes them but I might be able to sneak them past him.
Mmmm loaf. I really need to get a juicer too, I love fresh juice. Have your tried soursop? That fruit is really good in juice blends, I don’t seem to be able to get it around here though.
Ugh, Reese’s Peanut Butter Eggs are my kryptonite. If only there were a fruit that tasted like those babies. Stay strong girl!
I am not a vegan, but I love being able to make a vegan loaf like this one out of the staples in my cupboard, just about any time. I use this recipe generator to get the proportions right:
http://www.veganlunchbox.com/loaf_studio.html
That looks delicious, Lolly! And I’ve been wanting to try more vegetarian recipes. This will be next. Thanks!
what a fun juicer! i bet you’re going to enjoy it a lot. thanks for sharing the recipe with us! i admire you for being a vegan, but i just love cheese and milk so much! i don’t think i’d have an issue giving up meat, but i’d definitely miss my dairy and eggs!
Yummers! I’ll try the nut loaf this weekend.
Yummmmy looking stuff, I’ll have to look for those fruits, too.
That looks delicious and it sounds so healthy and good! I am printing the recipe and will try it this week. Thank you for sharing all your healthy inspiration!
I can’t find fruit like that here in NY but I’d love to try it.
And I am not a Veg or a vegan but that Lentil loaf sounds really good… I wonder how many grams of protein you’d get in a serving of that. MMMMMM
Yum! I wish I could cook things with nuts but, alas, Emmy is allergic.
That juicer looks sensational. I love carrot juice especially. Do you have a juicing recipe book you recommend or do you just wing it?
My other half is the vegetarian in our house – am going to be trying that loaf for sure – yum! I got a juicer for my b’day last year and love carrot based juices too – simple carrot, orange and ginger is probaby my fave
The last fruit is known in Australia as a “custard apple” – very stimulating for the digestion if overindulged in however
Wow, the recipe and the cherimoya sound delish. I must try that! I was a vegetarian for 2 years, have been eating meat for about 8 months and am getting sick of it. I just might go back onto that diet….(AND I just got a vitamix juicer, too, so am having fun with that!!) Keep juicin’
Aim
ohhh, sounds delicious! i’m putting it on this week’s menu, perfect timing. I love loafs!
Sounds good, I’m going to give it a try. Great pics.
Yum! I live with a total meat eater but I do manage to get half the weeks food into him vegetarian! I will try that recipe, thank you.
you are such an inspiration….I truly MUST change my eating habits for the better and your recipe and delicious pictures make me want to do it NOW!
Good luck with those Reese’s Eggs…you are brave. (But healthier for it, right? Right?!)
Lolly,
Congrats on becoming vegan! Your lentil & nut loaf sounds so yummy! Some day, when I learn to love cooking, I’m going to give it a try
Have you been to Pangea in Rockville (veganstore.com)? They have some scrumptious vegan treats, including a Reese’s peanut butter cup-like treat. Not sure how that compares to the Reese’s eggs. Here’s the link: http://veganstore.com/chocolate-peanut-butter-bites/Page_1/640.html. Good stuff!
Hillary
Try this recipe with Earth Balance instead of butter, Vegan chocolate and leave out the graham crackers (or use chunky pb instead)…it’s even better than Reese’s! Just line your pan with foil to get them out easier.
http://oneordinaryday.wordpress.com/2009/02/20/to-satisfy-the-peanut-butter-cup-lover-in-me-and-you/
Thanks for sharing your loaf recipe! We eat a lot of lentil loaf in our house, but our recipe isn’t vegan (because it uses eggs). I’ll have to give yours a try one of these days.
try some raw cacao truffles when the craving for reese’s eggs hits. i successfully did not eat the bag of cadbury mini-eggs that my roommates left in the kitchen the other day after i whipped up a batch of those babies. let me know if you want the recipe!
Huh, I have always wondered about those horned melons. That thing is crazy looking on the inside! I’ll have to pick one up next time I see them at our produce market.
That loaf looks amazing – I am definitely going to have to try it! Thanks for posting the recipe.
mmmm, this looks delicious lolly! i’ll have to remember to buy hazelnuts tomorrow at the market
Um. can you please send me some of that loaf through the computer? It looks really delicious. Kthxbai.
Cherimoya———– oh I adore that fruit and haven’t had it in years! It is superdelish!
I’m not vegan but can’t wait to try your lentil loaf!
You are very strong to resist Reese’s eggs! I don’t know what it is about them, but they are even better than regular, year-round Reese’s.
This looks yummy! I love how you and Kris support each other.
Hi Lolly,
I have been reading your blog for a while now… as a vegetarian knitter who also likes yoga and photography, I really enjoy your posts!
I wanted to thank you for sharing the recipe for your fantastic nut loaf. I made it and the delicious gravy for an Easter dinner we had with a couple of friends, and it was a huge hit…. so much so that the four of us finished off the entire loaf in one sitting, and my very carnivorous friend loved it. This is definitely the best and easiest nut loaf that I have made so far. I was also pleased to have all that leftover gravy to pop in the freezer for the next time I make this recipe.
Thank you for sharing!
Sarah in Montreal