Vegan Hazelnut Lentil Loaf

For the Loaf:

1 cup cooked lentils (green or brown), mashed lightly
1 cup finely chopped BC-grown hazelnuts, toasted
1/2 cup rolled oats
1 medium carrot, grated
1 celery stalk, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1/4 cup tomato paste
2 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt

For the Maple-Balsamic Glaze:

2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon tomato paste

Prepare the Loaf:

1. Preheat the oven to 375°F (190°C). Line a standard loaf pan with parchment paper for easy removal.
2. Heat a pan over medium heat and sauté the onion, garlic, carrot, and celery with a splash of olive oil until softened (about 5 minutes).
3. In a large bowl, combine the cooked lentils, toasted hazelnuts, oats, and sautéed vegetables.
4. Add the tomato paste, soy sauce, smoked paprika, thyme, pepper, and salt. Mix thoroughly until the mixture holds together when pressed.

Shape and Bake:

1. Press the mixture firmly into the prepared loaf pan, smoothing the top with the back of a spoon.
2. Bake for 30 minutes in the preheated oven.

make the Glaze:

1. While the loaf bakes, whisk together maple syrup, balsamic vinegar, and tomato paste in a small bowl until smooth.

Glaze and Finish Baking:

1. After 30 minutes, remove the loaf from the oven and spread the glaze evenly over the top.
2. Return the loaf to the oven and bake for an additional 10–15 minutes, or until the glaze is caramelized and the loaf is firm.

Rest and Serve:

1. 1. Allow the loaf to cool in the pan for 10 minutes before slicing. Serve warm with your favorite holiday sides.

Notes:

Make Ahead: Assemble the loaf mixture a day in advance and refrigerate. Bake and glaze on the day of serving.

Customization: Add dried cranberries or chopped mushrooms for extra texture and flavor.

Gluten-Free Option: Use certified gluten-free oats and tamari for a completely gluten-free dish.