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.
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
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.
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.