Elegant Vegan Smoky Lentil Loaf with Roasted Vegetables & Creamy Cashew Gravy

Allergens

N/A

Ingredients

• 2 cups cooked green lentils
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, minced
• 1 cup vital wheat gluten
• 1/4 cup nutritional yeast
• 2 tablespoons smoked paprika
• 2 teaspoons dried thyme
• Salt and pepper, to taste
• Olive oil, for brushing
• 1 cup raw cashews, soaked
• 1/2 cup almond milk
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). In a large pan, heat olive oil and sauté onions, carrots, and celery until softened. Add garlic and cook for an additional minute.
2. In a food processor, combine lentils, cooked vegetables, vital wheat gluten, nutritional yeast, smoked paprika, thyme, salt, and pepper. Process until well combined but still slightly chunky.
3. Transfer the mixture to a loaf pan and press firmly into place. Brush the top with olive oil.
4. Bake for 35 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20 25 minutes until golden brown. Remove from oven and let rest for 10 minutes before slicing.
5. For the cashew gravy, blend soaked cashews, almond milk, lemon juice, and salt in a high speed blender until smooth and creamy. Warm in a saucepan over medium heat, stirring frequently.
6. Serve the smoky lentil loaf slices with roasted vegetables of your choice (e.g., Brussels sprouts, sweet potatoes) and drizzle with warm cashew gravy.

Chef’s Insight

The key to a successful smoky lentil loaf is to ensure the mixture is well combined but still has some texture for a meat-like mouthfeel.

Notes

This recipe is perfect for a special occasion or when you want to impress your guests with an elegant vegan meal.