Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

Enjoy a hearty, protein-packed vegan dinner featuring a tender lentil and walnut loaf, accompanied by a savory chickpea-seitan mash and lightly roasted broccoli. This meal brings together a medley of textures and flavors with a subtle sweetness from lentils, a nutty crunch from walnuts, and a rich umami lift from seitan and a hint of nutritional yeast.

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NUTRITION

633kcal
Protein
44.9g
Fat
19.3g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1/8 cup minced walnuts

1 tbsp rolled oats

1 tbsp tomato paste

1/2 cup mixed finely chopped veggies (carrot, celery, onion)

1/3 cup cooked chickpeas (diced)

50g seitan

1/2 tbsp nutritional yeast

3/4 cup roasted broccoli

1 tsp olive oil

Spices to taste (garlic powder, thyme, salt, pepper)

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PREPARATION

  • 1

    Preheat the oven to 375°F. Line a baking sheet with parchment paper for the broccoli.

  • 2

    In a bowl, mix the cooked green lentils, minced walnuts, rolled oats, tomato paste, and the finely chopped mixed veggies. Season with garlic powder, thyme, salt, and pepper. Mash lightly to combine while leaving some texture for the loaf.

  • 3

    Press the lentil mixture into a loaf pan lined with parchment paper. Bake for about 25-30 minutes until the edges firm up.

  • 4

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper. Roast in the preheated oven on the prepared baking sheet for about 15 minutes until tender and slightly charred. Use about 3/4 cup of the roasted broccoli for serving.

  • 5

    For the chickpea-seitan mash, combine the diced cooked chickpeas and chopped seitan in a small bowl. Add the nutritional yeast and a pinch of salt and pepper. Mash slightly with a fork, leaving some texture.

  • 6

    Plate a slice of the lentil walnut loaf with a side of the chickpea-seitan mash and the roasted broccoli. Adjust seasoning with additional spices if desired, and serve warm.

Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Loaf with Roasted Broccoli and Chickpea-Seitan Mash

Enjoy a hearty, protein-packed vegan dinner featuring a tender lentil and walnut loaf, accompanied by a savory chickpea-seitan mash and lightly roasted broccoli. This meal brings together a medley of textures and flavors with a subtle sweetness from lentils, a nutty crunch from walnuts, and a rich umami lift from seitan and a hint of nutritional yeast.

NUTRITION

633kcal
Protein
44.9g
Fat
19.3g
Carbs
82.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils

1/8 cup minced walnuts

1 tbsp rolled oats

1 tbsp tomato paste

1/2 cup mixed finely chopped veggies (carrot, celery, onion)

1/3 cup cooked chickpeas (diced)

50g seitan

1/2 tbsp nutritional yeast

3/4 cup roasted broccoli

1 tsp olive oil

Spices to taste (garlic powder, thyme, salt, pepper)

PREPARATION

  • 1

    Preheat the oven to 375°F. Line a baking sheet with parchment paper for the broccoli.

  • 2

    In a bowl, mix the cooked green lentils, minced walnuts, rolled oats, tomato paste, and the finely chopped mixed veggies. Season with garlic powder, thyme, salt, and pepper. Mash lightly to combine while leaving some texture for the loaf.

  • 3

    Press the lentil mixture into a loaf pan lined with parchment paper. Bake for about 25-30 minutes until the edges firm up.

  • 4

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper. Roast in the preheated oven on the prepared baking sheet for about 15 minutes until tender and slightly charred. Use about 3/4 cup of the roasted broccoli for serving.

  • 5

    For the chickpea-seitan mash, combine the diced cooked chickpeas and chopped seitan in a small bowl. Add the nutritional yeast and a pinch of salt and pepper. Mash slightly with a fork, leaving some texture.

  • 6

    Plate a slice of the lentil walnut loaf with a side of the chickpea-seitan mash and the roasted broccoli. Adjust seasoning with additional spices if desired, and serve warm.