Veggie-lentil loaf is perfect for the holidays. (Christine McAvoy)
What do you do if you’ve never cooked vegan food, and you have a vegan coming for Christmas dinner? Well, you could buy a Field Roast en croute and throw it in the oven.
Alternatively, you could get yourself a copy of What to Feed That Effing Vegan: The Holiday Edition, and impress your guests with a homemade veggie-lentil loaf. After publishing Bridget Burns’s Vegan Cooking at Home and Samantha Shorkey’s Jacked on the Beanstalk in July, The Vegan Project (which also includes Zoe Peled) is back with another e-cookbook.
The Vegan Project has released its third e-book.
What to Feed That Effing Vegan is available for $7 on Gumroad. The e-book features 21 recipes covering drinks, appetizers, sides, mains, brunch, and desserts, and includes a few gluten-free options. Christine McAvoy took the photos.
On December 12, The Vegan Project—which made our list of the best vegan food blogs in Vancouver—will hold a launch party at the Gam Gallery (110 East Hastings Street). The event will also serve as a fundraiser for Senior Animals in Need Today Society, which runs an animal sanctuary in Mission.
Here’s The Vegan Project’s recipe for veggie-lentil loaf, from What to Feed That Effing Vegan.
Veggie-lentil loaf
There are many great loaves out there but what makes this one a crowd favourite are the ground nuts. They add richness and texture, and the poultry seasoning adds a familiar flavour profile. The ground flax really helps bind the loaf together while providing a high-fiber, healthy meat alternative.
Ingredients
- 1 Tbsp. coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 tsp. salt
- 1 tsp. pepper
- 1-1⁄2 Tbsp. poultry seasoning
- 1⁄2 cup oats
- 1⁄4 cup ground flax seed
- 2 cups cooked French green lentils
- 1 Tbsp. tamari
- 1 Tbsp. tomato paste
- 2 Tbsp. nutritional yeast
- 1 Tbsp. rosemary
- 1 tsp. smoked paprika
- 1⁄2 cup soaked cashew pieces
- 1⁄4 cup water
Method
- Preheat oven to 350°F. Grease a loaf pan with coconut oil.
- In large skillet, heat coconut oil over medium heat. Add onions, garlic, celery and carrots and sauté for five minutes. Add to a food processor along with the rest of the ingredients and pulse until everything comes together but with bits and pieces still visible. Scoop mixture into loaf pan and smooth out the top. Bake for 45 minutes to an hour, checking it after 45 minutes. Touch the top and make sure it feels solid all the way through. Remove from oven and let sit for 10 minutes before turning over onto a serving platter and garnishing with fresh rosemary sprigs, cranberries and gravy, of course.
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