Individual Veggie-Lentil Loaves with Warm Avocado-Tahini Sauce
A delicious main dish that will provide cherished memories for your family and friends.
Individual Veggie-Lentil Loaves with Warm Avocado-Tahini Sauce
Servings: 5 mini loaves
Calories: 237kcal
Ingredients
For the loaves:
- Gluten-free nonstick cooking spray or coconut oil for the pans
- ½ cup dry brown or green lentils rinsed and picked over
- 1½ cups vegetable broth plus up to ½ cup more if needed
- 1 tablespoon extra-virgin olive oil
- 1 small or ½ large zucchini about 4.5-ounce, coarsely chopped (you can leave the skin on)
- ½ medium fennel bulb coarsely chopped
- ½ large white onion coarsely chopped
- 1 garlic clove sliced
- ½ large carrot grated
- ¼ cup gluten-free rolled oats or quinoa flakes
- 1/3 cup chickpea or garfava flour
- ¼ cup fresh parsley chopped
- ½ teaspoon paprika
- ¼ teaspoon celery salt
- ¼ teaspoon onion salt
- 1 tablespoon Bragg’s Liquid Aminos or gluten-free tamari
- 1 teaspoon light miso paste
For the sauce:
- ½ small avocado
- 2 tablespoons tahini
- ¼ cup vegetable broth
- 1 garlic clove minced
- 2 teaspoon Bragg’s Liquid Aminos or gluten-free tamari
- 2 tablespoons fresh parsley chopped
Instructions
- Make the loaves: Preheat the oven to 350ºF. Spray 6 miniature loaf pans with nonstick spray or grease with coconut oil. Set aside.
- In a medium saucepan, bring the lentils and broth to a boil over medium-high heat. Lower the heat to medium-low, cover, and simmer for about 25 minutes. Begin checking for doneness after 15 minutes. Once the lentils are soft and the liquid has been absorbed, turn off the heat. (If the lentils are not cooked at this point, add another ½ cup broth and continue cooking until they are soft.)
- In a large skillet, heat the oil over medium heat. Add the zucchini, fennel, onion, and garlic and sauté until the onion is translucent, about 10 minutes. Add the carrot and oats and continue to cook, stirring frequently, until the onion is golden. Transfer the mixture along with the remaining loaf ingredients to a food processor fitted with the steel blade. Add the cooked lentils and blend until well mixed with a bit of texture remaining. Divide the mixture among the greased loaf pans, smoothing the top of each.
- Bake for 40-50 minutes until the tops are well browned. Allow to cool for 15 minutes before inverting onto serving plates. Top with a spoonful of Avocado-Tahini Sauce and serve. Loaves (without the sauce) may be frozen.
- Make the Avocado-Tahini Sauce: Start the sauce during the final 15 minutes while the loaves bake. In a small food processor, blend together all of the ingredients. Transfer to a small saucepan and heat over medium-low heat, stirring constantly, until just warmed through. Spoon the sauce over the loaves.
Nutrition
Nutrition Facts
Individual Veggie-Lentil Loaves with Warm Avocado-Tahini Sauce
Amount Per Serving
Calories 237
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 974mg41%
Potassium 647mg18%
Carbohydrates 28g9%
Fiber 10g40%
Sugar 4g4%
Protein 10g20%
Vitamin A 1820IU36%
Vitamin C 20.5mg25%
Calcium 55mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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