Tofu (liquefied in a blender) is a substitute for eggs. Lecithin granules and mashed prunes are substitutes for oils or fats in baking.
Serve lentil loaf with a side dish of flax-seed wraps. To bake the flax-seed flat bread or wraps, you can make the wraps vegan by liquefying a small tub of tofu (16 ounces) in your blender with a small amount of vegetable broth and then adding 3 tablespoons of ground flax seeds. Pour in a bowl.
Mix the dry ingredients first and then add the eggs and a tablespoon of liquid vegetable broth to moisten the batter. If too dry, add more liquid. If too wet, add more ground flax seeds or a mixture of oat bran and flaxseeds or a tablespoon of coconut flour.
You also could add chopped spinach, parsley, dill, carrots, or sunflower seeds/pumpkin seeds/sesame seeds to the dough before baking for color and variety in taste.
You can thicken the batter with coconut flour, oat bran, or other ground seeds and nuts. Tap, roll, or press out on a cookie sheet as a large flat bread or wrap.
Then bake for about 20 -40 minutes or until firm to the touch and light golden brown, at about 320 degrees F. For those who don’t mind a flax seed wrap that’s not vegan, use 4 eggs, 9 tablespoons of ground flax seeds, and 1/2 teaspoon of baking powder.
Cut the flat bread into four pieces. Serves 4.
Vegan meal toppings with tahini
A great-tasting brand, found in health food stores is Artisana raw, organic tahini. For vegans, a substitute for eggs can be tofu or a tablespoon of ground flax seeds to thicken your savory meatless loaf. If you’re baking a sweet dessert, a mixture of prunes and lecithin may substitute for fats and oils.
Let’s say you want a vegan meal and are on a no-salt-added and/or no-sugar added diet. Toppings to a vegan lentil loaf could include organic tomato paste that you get from a can which says organic tomatoes are the only ingredient.
In tomato paste, most of the time, there’s no salt added compared to tomato sauce in cans or jars to which lots of salt is added. In tomato paste, most of the time there’s also no calcium chloride added to preserve the color of the tomatoes as there might be in canned tomatoes rather than tomato paste.
Another topping that’s vegan for lentil loaf might include red cabbage pickled in apple cider vinegar and a little water to dilute the acid, if needed. Add lemon juice and your favorite spices to the pickling mix such as cloves and minced garlic, if desired.
Let it stand overnight in your refrigerator in a covered jar. Then top the loaf with the red cabbage and then put dried breadcrumbs on top of that and bake.
Or top the loaf with tomato paste and then sprinkle the dried whole grain bread crumbs all around the loaf before you put in in an oiled loaf pan to bake. Here’s a vegan recipe for lentil loaf, no eggs, salt, or sugar added. Use instead favorite herbs and spices. Chopped onion also can flavor the top of a loaf instead of salt or sugar.
Uses herbs such as dried oregano, basil, mint, parsley, garlic, onion, and other plants as well as spices such as black pepper or a pinch of cayenne pepper for added heat. Or use lemon juice and chopped onion instead of salt to season your vegan loaves and casseroles.
Chopped carrots sweeten a lentil loaf. Instead of salt, you can top the loaf with pickled red cabbage that has been pickled not in salt and water but in apple cider vinegar and spices of your choice or lemon juice and herbs.
Lentil loaf as a main entree
- 2 cups green lentils
- 4 cups water
- 1 cup old fashioned oat meal
- 1/2 cup flax seed meal
- 1/4 cup rice bran
- 1/4 cup oat bran
- 1/2 cup tofu or 1 tablespoon of ground flax seeds (meal) to substitute for two eggs which non-vegans use if you’re an ovo-lacto vegetarian, but not a vegan.
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried minced garlic
- 1/2 teaspoon ground black pepper
- 2 teaspoon dried parsley
- 1 teaspoon chopped or dried mint leaves
- 1 tablespoon extra virgin olive oil or Macademia nut oil
- 1 cup dried whole grain/sprouted grain bread crumbs
- Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
- Preheat oven to 400 degrees F (205 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix together 2 cups cooked lentils, tofu or ground flax seed meal which is a substitute for eggs not used by vegans, broth, tomato paste, oregano, mint, minced garlic, black pepper, parsley, olive oil or macademia nut oil. Pour into prepared pan.
- Bake for 40 minutes. Sprinkle top with dry whole grain/sprouted grain bread crumbs, and continue baking another 10 minutes. Cool for 10 minutes before serving.