Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

Vegan Lentil Loaf with Cashew Gravy

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Vegan Lentil Loaf with Cashew GravyThis Lentil Loaf is a great main dish for holiday celebrations! Smother it with lots of cashew gravy for the ultimate in comfort food!

I went vegetarian in the early 90s, when vegetarian convenience food was hard to come by, and there were very few veg cookbooks available. I had a cookbook from Peta called The Compassionate Cook along with a subscription to Vegetarian Times, and together they helped me learn how to cook.

Vegan Lentil Loaf with Cashew GravyOn holidays and special occasions, I always made a lentil loaf, which was a combination of a few different recipes I had come across, and I always had lots of vegan gravy to serve it with. Sometimes my relatives tried it, and since it was very similar to the meatloaves they were familiar with, they always enjoyed it.

Over the years, I’ve made the lentil loaf less and less, not because it wasn’t a good recipe, but rather because of the shear amount of easy-to-find vegan holiday foods available now, as well as the large number of cookbooks I’ve amassed. Recently, I asked Dennis what kind of meal I should make for Christmas, and he said “that lentil loaf you used to make.” At this point, I had almost forgotten about it, but fortunately, I still have the recipe.

Warm and hearty Lentil Loaf with Cashew Gravy is the ultimate in vegan comfort food. It’s perfect for Sunday dinner along with mashed potatoes and roasted Brussels sprouts, and it’s also a great main-dish option for holiday meals.

Vegan Lentil Loaf with Cashew Gravy

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Lentil Loaf

Author Dianne Wenz

Ingredients

  • 1 cup green or brown lentils
  • 1 cup brown rice
  • 4 cups vegetable stock
  • 1 teaspoon vegetable oil
  • medium-sized onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • 1/4 cup rolled oats
  • 1/4 cup cashews chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon crumbled sage
  • 1 teaspoon sea salt

Instructions

  1. Combine the lentils and rice in a large pot with the vegetable stock. Bring to a boil over medium-high heat. Once it has begun to boil, lower the heat to a simmer, cover the pot and allow to cook until the water has been absorbed. This could take 45 minutes to an hour.
  2. While the lentils and rice are cooking, heat the oil in a pan over medium-high heat. Add the onion and cook until it begins to brown. Add the garlic and carrots, and cook until the carrots are tender, 10-15 minutes.
  3. Be heat the over to 350° and lightly oil a loaf pan, or line a loaf pan with parchment paper.
  4. In a large bowl, mix together the cooked lentils and rice, the vegetables, and the rest of the ingredients. Mash a little as you, so the lentils lose their shape.
  5. Transfer the mixture to the prepared loaf pan, and bake until firm and lightly browned on top, about 45 minutes.
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Cashew Gravy

Author Dianne Wenz

Ingredients

  • 1 cup raw cashews soaked for at least 2 hours
  • 2 cups vegetable stock
  • 3 tablespoons tamari or Bragg Liquid Aminos
  • 2 tablespoons cornstarch
  • 2 tablespoons nutritional yeast
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 teaspoon gravy browner optional

Instructions

  1. Combine all of the ingredients in a high-speed blender or food processor. Process until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
  2. Transfer the mixture to a medium saucepan and cook over medium-high heat, stirring often, until the mixture thickens and is heated throughout. If the gravy gets too thick, you can thin it with a little more vegetable stock or water.

Vegan Lentil Loaf with Cashew Gravy

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Reader Interactions

   

Comments

  3. Jenn says

    Mmmmm, I love a good loaf with gravy. Such comfort food! Add a big pile of mashed potatoes and some green veggies and you’ve got heaven on a plate.

    Reply

  7. Cadry says

    This looks so good, Dianne! Lentil loaf is a classic, but it’s been a million years since I’ve made one too. What is gravy browner? I’ve never heard of that.

    Reply

    • Dianne says

      Thank you, Cadry! Gravy browner is just a liquid that gives the gravy its brown color. It’s made with seasonings and sugar, I think. This gravy would have been a tan color without it! The two brands I know of are Gravy Master and Kitchen Bouquet.

      Reply

  8. Shellie says

    The rice and lentils are on the stove now cooking in the broth (I hope this is when I use the broth. The recipe says to add them to water.) Can’t wait to taste this when it’s done. 🙂

    Reply

  11. Sarah says

    Oh, this looks so yummy and hearty! I love lentils—we’re the crazy people who get the 25 pound bag at Costco! I’ll put this on my “must try” list 🙂

    Reply

  15. Tanya says

    Thanks for sharing this wonderful looking recipe. I was just getting together all the vegan cooking staples to take to my parents and came across this! I know what I will be making (and sharing) one night! Hope your holidays are happy!!

    Reply

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