Vegan Lentil and Sweet Potato Loaf

Happy Tuesday! It’s a bleak and rainy day here in NYC, but I’m looking forward to a steamy hot vinyasa class at Yoga to the People in a few moments, then dinner downtown.

So yesterday, I promised you the recipe for my sweet potato and lentil loaf, which was a hit at Christmas dinner this year! Before I get to that, though, some photos from a recent lunch at Peacefood Cafe.

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Coconut, Lemongrass, and Kabocha Squash Soup

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Raw Nori Rolls

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Asian Greens Salad with Tempeh

The raw sushi were mine, and the salad was split. I swear, Peacefood just keeps getting better: more options, more raw items on the menu, more patrons. It is the coziest and most adorable lunch spot, and I can’t believe how lucky I am to have it right around the corner!!

Back to the lentil loaf. This is not the first lentil loaf I’ve ever made—it’s kind of a ubiquitous vegan dish—but it is the first lentil loaf I’ve been compelled to blog about. It’s hearty, the texture is spot-on, and it’s relatively easy to prepare. Beyond that, it’s full of nutrition in the form of oats, lentils, and sweet potatoes. This is comfort food at its finest, and it is heavily satiating! A great recipe for when you need something that will stick to the proverbial ribs.

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Lentil Sweet Potato Loaf (vegan, gluten free if you use certified GF oats, soy free)

Serves 10

1 cup celery, chopped
1/2 yellow onion, chopped
1 tbsp coconut oil
1/4 tsp salt (+more to taste)
2 3/4 c vegetable broth (or water)
1 c lentils
1.5 cups grated sweet potato
1 cup rolled oats
1 tsp thyme
1/2 tsp rosemary
1/4 cup organic tomato paste

Organic ketchup (optional)

1) Heat coconut oil in a large pot, and sautee the onions and celery until soft and the onions are browning — about 8-10 minutes.

2) Add lentils and vegetable broth to the pot, along with grated potatoes.

3) Cook mixture on a simmer until broth has absorbed and lentils are very tender–about 30 minutes.

4) Stir in oats and remove mixture from heat. Add spices and season with salt and pepper to taste. Texture should be very thick, but pliable. If you think it needs to be drier, add some more oats; if it’s too dry, add a little water.

5) Press mixture into a loaf pan. Brush with ketchup if desired. Bake at 350 for 45-50 minutes, or until a knife finds it firm. If the top starts to brown, cover with foil midway through.

Check out the texture! Pretty spot on, if I do say so myself:

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The loaf also makes for some pretty superb leftovers!

On that note, I’m off. But before I go, I wanted to call attention to my brand spankin’ new FAQ’s page! Right up there, next to my recipes. This tab includes answers to all of my most frequently asked questions, from “what juicer/dehydrator/blender do you recommend” to “why don’t you practice food combining anymore” to “what are some good vegan dishes to serve at dinner parties” to “can you recommend a good nutritionist or health coach?”

Read, enjoy, and feel free to leave feedback if there are other burning questions that you think are universal enough to make good additions!!!

xo

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