?Split pea walnut loaf (oil-free option)?
Usually lentil loaves are made with green or brown lentils, which are quite tender. I experimented with split peas for denser, more textured loaf and was really happy with the outcome. My kids loved it too. I preferred this firmer texture, with more bite to it. It takes a little longer to cook yellow split peas, but it’s well worth the extra time. (Sub with green or brown lentils if short on time.)
✅Recipe: Wash 1-1/2 cups yellow split peas thoroughly in water. Transfer to a medium saucepan with about 6 cups water. Cook until just tender (not mushy), about 1 hour. (You can soak overnight to decrease cooking time.) Drain. Set aside. ✅Sauté 1 large onion (chopped), 2 ribs celery (diced), and 1 large carrot (diced), in 1 tbsp olive oil (or veggie broth for oil-free). Cook until onion is translucent, about 5 minutes. ✅Add 4 minced garlic cloves and cook another 30 seconds. ✅Add 1 cup walnuts (chopped), 1 tsp thyme, 1 tsp rosemary, 1 tsp smoked paprika, 1/2 tsp sage, 1/2 tsp salt, 1/4 tsp black pepper. Cook another minute. ✅Remove from heat and mix in 2 tbsp tomato paste, 2 tbsp ground flaxseed, 1 tsp maple syrup, 1-1/4 cups breadcrumbs, 1/4 cup low-sodium tamari or soy sauce, and 3 cups cooked split peas. Salt to taste. ✅Transfer mixture to a food processor in batches and pulse until fully incorporated, with some of the split peas mashed, and some whole peas remaining. (You do NOT want a creamy hummus-like texture. The mixture should be easy to press and hold together with your hands, but still have texture.) ✅Press the mixture firmly into a non-stick 9×5 non-stick, lined or greased loaf pan. ✅Bake at 375F for 30 minutes. Serve with ketchup or BBQ sauce.?
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