Vegan Lentil Loaf with Beet Puree

Elevate your plant-based dining experience with our Vegan Lentil Loaf Topped with Beet Puree—a savory and visually striking dish that promises a delightful explosion of flavors and textures. This vegan masterpiece combines hearty green or brown lentils, wholesome vegetables, and aromatic herbs, creating a protein-packed lentil loaf that's both nutritious and satisfying. To take it to the next level, we've paired it with a vibrant beet puree that adds a touch of natural sweetness and a stunning crimson hue. Whether you're celebrating a special occasion or simply craving a comforting and nutritious meal, this Vegan Lentil Loaf with Beet Puree is sure to become a cherished favorite at your table.

Ingredients:

For the Lentil Loaf:

• 1 cup dry green or brown lentils

• 2 1/2 cups vegetable broth

• 1 cup rolled oats (gluten-free if needed)

• 1/2 cup finely chopped onion

• 1/2 cup finely chopped carrots

• 1/2 cup finely chopped celery

• 3 cloves garlic, minced

• 1 teaspoon olive oil

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• 1/2 cup beet puree

For the Beet Puree:

• 3 medium-sized beets, peeled and diced

• 3 tablespoons olive oil

• Salt and black pepper to taste

Instructions:

1. Cook the Lentils:

• Rinse the lentils thoroughly and place them in a saucepan with the vegetable broth.

• Bring to a boil, then reduce heat to a simmer and cook for about 25-30 minutes, or until the lentils are tender but not mushy.

• Drain any excess liquid and let the lentils cool.

2. Prepare the Beet Puree:

• Preheat your oven to 400°F (200°C).

• Toss the diced beets with olive oil, salt, and black pepper.

• Spread the beets on a baking sheet and roast them in the oven for about 25-30 minutes or until they are tender when pierced with a fork.

• Allow the roasted beets to cool slightly, then transfer them to a blender or food processor.

• Blend until you achieve a smooth beet puree. Set aside.

3. Sauté Vegetables:

• In a large skillet, heat the teaspoon of olive oil over medium heat.

• Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables soften.

• Add the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2 minutes until fragrant. Remove from heat.

4. Blend the Lentil Mixture:

• In a food processor, combine the cooked lentils, sautéed vegetable mixture, and rolled oats.

• Pulse until the mixture is well combined and has a coarse texture.

5. Form the Lentil Loaf:

• Preheat your oven to 350°F (175°C).

• Line a loaf pan with parchment paper.

• Transfer the lentil mixture into the loaf pan and press it down firmly.

• Spread the beet puree evenly on top of the lentil loaf.

6. Bake:

• Bake in the preheated oven for about 45-50 minutes, or until the lentil loaf is firm and the top is slightly crispy.

7. Serve with Beet Puree:

• Slice the vegan lentil loaf and serve it with an extra generous dollop of beet puree on top.

• Enjoy your Vegan Lentil Loaf with Beet Puree as a flavorful and nutritious main dish!

This Vegan Lentil Loaf with Beet Puree is a hearty and satisfying dish that's perfect for a plant-based holiday meal or any occasion. The combination of lentils and roasted beet puree provides a delightful contrast of flavors and a visually stunning presentation.