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We had our last warm day of the year yesterday, and by last night the temperature had dropped 30 degrees. This morning temperatures are struggling to climb out of the 30’s and winter is nipping in the air. Something about these cooler temperatures makes me crave savory comfort food, and the first recipe that comes to mind is my low fat lentil loaf.
I am on a journey to transform my diet into totally plant based, whole foods. That means no meat replacements like fake burgers or “chik’n.” While it’s not necessary to have a specific meat replacement on the plate, meat, starch, side is so ingrained in my brain that is the easiest way for me to put a meal together.
Low Fat Lentil Loaf
There are a lot of lentil loaf recipes out there, but most have some sort of oil or fat like tahini. Since I am diabetic I try to avoid as much fat and oil as possible, and I don’t think the omission affects the texture or flavor. This recipe has been tweaked to suit my needs and preferences, but you can add any twist you want!
When cooking the oats and lentils you want to watch it closely and stir frequently because it’s really easy to scorch the bottom (don’t ask me how I know).
I add a tablespoon of aquafaba to this recipe to help bind the ingredients and for the texture. Some of you might be asking “What the heck is aquafaba?” It’s the liquid that comes in a can of chickpeas, or what is left if you cook up the dry beans yourself. When I open a can, or cook them myself, I pour the liquid into a mason jar and stick it in the fridge. It will last up to a week, and you can do all kinds of stuff with it from using it as an egg replacer to making vegan meringue. Seriously, google it!
After I pull the loaf out to add the glaze I use a silicone basting brush to apply it without messing up the loaf. When you pull it out of the oven for the final time, it may still seem a little soft. If you let it sit and cool a bit it will set up and be easier to remove in one piece.
Since we are mostly following the Engine 2 Seven Day Rescue plan I served this with a big side of steamed broccoli and some mashed potatoes. I just used a splash of almond milk in the potatoes and some seasoning and totally skip the butter. They aren’t as creamy as the traditional version, but they are tasty so no one in my family cares!
This lentil loaf is one of my favorite vegan comfort foods. It seems hard to believe that it is actually made from whole foods because it seems like a cheat meal! It’s also extremely budget-friendly and perfect whether you are just looking for a meatless meal or are totally plant based.
- 1 C dry red lentils
- 1/2 C steel cut oats
- 1 1/3 C vegetable broth
- 2 C water
- 1/4 C ketchup
- 1T aquafaba
- 1 C steel cut oats
- 3 T soy sauce
- 1/3 C Nutritional Yeast
- 2 T ground flax meal
- 1 T maple syrup
- 1 t chili powder
- 1 t sea salt
- 1/4 C ketchup
- 2 T soy sauce
- Preheat oven to 375º
- In a sauce pan cook lentils, vegetable broth, water, and steel cut oats over medium high heat until it boils, then reduce to a simmer until cooked through and liquid absorbed. Remove from heat and combine with remaining ingredients. Pour into lined or greased bread pan and bake covered for 30 minutes. Uncover, add glaze, then bake for about 10 more minutes.