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Pumpkin Lentil Loaf

Pumpkin Lentil Loaf

A savoury vegan and gluten-free lentil loaf with pieces of roasted pumpkin topped with sweet tomato glaze.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

To Roast the Pumpkin

  • 1 small pumpkin, sliced or substitute with squash
  • drizzle olive oil
  • sprinkle salt

Pumpkin Lentil Loaf

  • 1 cup dry lentils or 2 ½ cups cooked lentils
  • 2 1/2 cups vegetable broth
  • 3 Tbsp flaxseed meal
  • 1/3 cup water
  • 2 Tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 rib celery diced
  • 3/4 cup rolled oats
  • 1/2 cup oat flour or finely ground oats or flour of choice
  • 2 tsp dried thyme
  • 1 tsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp cinnamon
  • 1 Tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt more to taste

Tomato Glaze

  • 3 Tbsp organic ketchup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup

Instructions
 

To Roast the Pumpkin (or squash)

  • Preheat oven to 450 degrees. Cut pumpkin (or squash) into 1 inch slices and drizzle with oil, salt, and pepper. Place on a baking sheet. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.
  • While the pumpkin cooks add 2 1/2 cups broth with lentils to a large pot. Bring to a boil, reduce heat, cover and simmer for about 35 minutes. Once done, remove lid and set aside to cool.
  • In small bowl combine flaxseed meal and 1/3 cup water, set aside for 10 minutes in the refrigerator. This mixture will act as a binder and will thicken while sitting.
  • In a medium sauté pan heat oil over medium heat. Sauté garlic, onion, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
  • Using an immersion blender, fork or potato masher, mash 3/4 of the cooked lentils.
  • Remove skin from cooked pumpkin (or squash) and cut into small cubes. Add to a large bowl with the sautéed vegetables, lentils, oats, all the herbs, salt, oat flour and flax-egg, mix well.
  • Taste, adding salt and more of any other herb as needed. Place mixture into a loaf pan lined with parchment paper overlapping the edges. Press mixture in firmly to the pan.
  • Preheat oven to 350 degrees.

Tomato Glaze

  • Prepare your tomato glaze by combining all ingredients in a small bowl, mix well until incorporated. Spread evenly over top the loaf.
  • Place in center of the oven, and bake in oven at 350 degrees for about 45 – 50 minutes. Let cool a bit before slicing. Top with fresh herbs.
Keyword Butternut Squash, Christmas, Gluten Free, Lentil, Lentil loaf, Loaf, Meatloaf, pumpkin, Thanksgiving