Name: Vegan Lentil Nut “Meat” Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 (Slices)
Ingredients: 2 Tbsp coconut or avocado oil ((DIVIDED // if avoiding oil, sub water)); 3 heaping cups thinly sliced shiitake or cremini mushrooms; 1 Tbsp vegan worcestershire or coconut aminos ((ensure vegan and gluten-free friendly)); 2 cups sliced and peeled sweet potato ((1/4-inch rounds)); 2 cups raw nuts or seeds ((we prefer a mix of walnuts and pecans)); 2 Tbsp fresh thyme ((or sub dried)); 2 cups cooked brown or green lentils ((rinsed and well drained)); 1/2 tsp each sea salt and black pepper ((plus more to taste)); 4 Tbsp tomato paste; 2 Tbsp vegan worcestershire or coconut aminos ((ensure vegan and gluten-free friendly as needed)); 1/2 cup gluten-free bread crumbs ((we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs)); 1/2 cup ketchup ((or skip and serve with Vegan Gravy*))