The night before you are going to make the loaf, combine the dried lentils with 2 cups of water, cover with a cloth, and leave to soak overnight. This breaks down the phytic acid in the lentils, allowing it to be easier for your body to absorb the nutrients!
The next day when making the loaf, drain the water that the lentils were soaking in, and add the lentils to 4 cups fresh water. Cook the lentils according to the package instructions, or until soft.
While the lentils are cooking, finely dice the pecans, and spread them evenly on a baking sheet. Bake them in the oven at 325°F for 10 minutes. When done, set aside.
Dice up the onion, garlic, carrot, mushrooms, kale, cranberries, and apple. Place them in a food processor until finely diced. You want them diced small enough so your loaf doesn’t fall apart.
Once diced, heat the coconut oil in a skillet, and sauté the vegetable and fruit mixture for 3-5 minutes.
While those are sautéing, blend the cooked lentils in the food processor until they form a thick paste. Add the lentils to the vegetable and fruit mixture.
Add the pecans, chia seeds, almond flour, bread crumbs, nutritional yeast, oregano, thyme, garlic powder, salt, and pepper to the mixture. Stir well to incorporate.
Pour mixture into lined and oiled loaf pan. Pat down with spoon to smooth out the top and compact the mixture.
For the sauce
Mix the barbecue sauce, honey, and maple syrup over the stove at low-medium heat. Add in diced cranberries and raspberries and allow to simmer 5-10 minutes.
Spread mixture on top of loaf before placing in the oven.
Bake the loaf uncovered in the oven at 350°F for 1 hour or until it has firmed up and cooked through. Once the edges are brown and the loaf is done, take it out of the oven and allow to sit for 10 minutes or so before using the foil or parchment paper to remove the loaf from the pan. Allow the loaf to cool another 30 minutes before serving. Enjoy!
I hope you enjoy this vegetarian version of meatloaf! It’s packed full of beneficial vegetables and legumes, fiber, and yummy goodness! Let me know how it turns out for you in the comments below! 🙂
Lentil-Pecan Loaf with Cran-Raspberry Sauce was last modified: January 28th, 2017 by