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Gluten Free Vegan Lentil Loaf
I have been experimenting in cooking "Glegan" of the past several months. What is "Glegan"?
Glegan = Gluten free + Vegan
It can be quite a challenge cooking for people that have dietary restrictions especially multiple in one house. Those who cannot tolerate gluten will avoid most breads, pastas, rice, processed and canned foods with preservatives and various processed meats. Those who are vegan avoid any animal bi-products such as meat, honey and diary.
This lentil loaf recipe has been made several times and changed until the best reviews were received. It does not contain any of the foods listed above and is quite tasty and hardy. This coming from someone who isn't gluten free or vegan.
Just remember to use gluten free and vegan products in your recipe.
This is also a great recipe to make one day and heat up the next. Some people prefer it the day after as it seems to set a little more.
1 1/2 C Lentils - I use whatever color I have
3 1/2 C Vegetable Broth or Water
2 Garlic Cloves - minced
2 Tbs Olive Oil
2 C Cooked Rice - Basmati is a safe gluten free choice
3/4 tsp Salt
2/3 C Ketchup
3/4 tsp Italian Seasoning
1/4 tsp Sage
Gluten free corn flake bread crumbs (Optional)
Step One: Cook Lentils
Preheat oven at 350 degrees
1. Add lentils to a saucepan and simmer in broth or water. I've used both but prefer water with one or two vegetable bouillon cubes. Just make sure they are gluten free. Simmer for about 25 minutes until cooked. Drain and mash until about half are mashed. Set aside.
2. Saute onions and garlic in oil until tender.
3. In a large bowl, mix cooked rice, salt, ketchup (you can also use BBQ sauce if you like an extra kick), seasoning, lentils and garlic/onions.
4. Spray a loaf pan with non-stick spray and press lentils mixture into the pan. )Optional: Sprinkle gluten free bread crumbs on top to add a little crunch or ketchup to add extra flavor.)
5. Bake for one hour. Let cool and slice.
Remember you can add and change the recipe to suit your taste. For more of a kick, add a little cumin. Fresh mushrooms sauted with the onions and garlic also add some texture. I've made a topping off equal parts syrup, apricot preserves and balsamic vinegar. Spread over the top 20 minutes into cooking. Just make sure it doesn't bubble over.