Vegan "meat" loaf with hemp seeds
Ingredients (4 servings):
1 tin cooked lentils (approx. 400 g), drained
1 dl oats
0.75 dl hulled hemp seeds
1 small yellow onion, finely chopped
2 garlic cloves, crushed
1 tbsp tomato purée
2 tbsp soy sauce (tamari for gluten-free)
1 tbsp nutritional yeast (optional, for umami)
1 tsp smoked paprika powder
1 tsp dried thyme or oregano
0.5 dl finely grated carrot or courgette (for juiciness)
2 tbsp cornflour or chickpea flour
Salt and black pepper
Oil for frying and greasing the tin
For the glaze (optional):
2 tbsp ketchup or tomato purée
1 tsp balsamic vinegar
0.5 tsp maple syrup or agave syrup
Method:
Prepare the oven: Set the oven to 200°C. Grease a small loaf tin or line it with baking paper.
Fry the onion and garlic: Sauté the onion and garlic in a little oil until translucent.
Blend the mixture: In a food processor, blend half the lentils, oats, hemp seeds, tomato purée, soy sauce, spices, the onion mixture and the grated vegetables. Process to a coarse but mouldable mixture. Add the remaining lentils and stir in the cornflour. Season with salt and pepper.
Shape the loaf: Press the mixture into the tin and smooth the surface.
Glaze: Mix the ketchup, balsamic vinegar and sweetener. Brush over the top of the loaf.
Bake: Place in the middle of the oven for approx. 30–40 minutes until firm and browned.
Let it rest: Let cool for about 10 minutes before slicing so it holds together better.