Vegan Lentil Loaf is a delicious, easy and high protein meal that is super satisfying! There are so many different variations you can make. Today I tried adding vegan frauxmage from The Frauxmagerie on Georgian Bay. I’ve partnered with The Frauxmagerie and they were kind enough to gift me their True Blue Botanic Frauxmage to develop a recipe. I am so grateful for their support because these are truly my absolute favourite frauxmages on the vegan market! These Frauxmages are the closest in taste and texture to the traditional dairy based products, in my opinion. They are also much healthier because they use 100% natural ingredients.
I also love that The Frauxmagerie on Georgian Bay are making oil-free frauxmage options which is quite rare on the vegan market! They make aged and fresh frauxmage options and have just launched some new products. I highly recommend you check out their site for more information at https://thefrauxmagerie.com/. You can also find them on facebook, twitter, youtube and instagram.
True Blue Botanic
The True Blue Botanic looks incredibly similar to a traditional dairy-based product! This is because The Frauxmagerie combine traditional methods with innovation to make their artisanal Frauxmages. The taste of this True Blue Frauxmage is incredible and so hard to resist! Before going vegan, I have had a traditional meat loaf that incorporated dairy products. I wanted to recreate that somehow. This True Blue Botanic was the perfect oppourtunity to try something unique! I decided to combine crumbled bits of the True Blue Botanic into the actual loaf as well as letting some crumbles bake on top. You get so much flavour throughout the whole loaf this way! To try something new, I combined green lentils and TVP (textured vegetable protein) for the loaf. I really liked the texture that resulted so I’m definitely going to keep doing vegan lentil loaf this way!
I was nervous this wouldn’t work out when I started and I felt like I was taking too much of a chance. I’m glad I stepped outside of my box and tried something unique and I hope you’ll give this a try too! Thank you very much to The Frauxmagerie on Georgian Bay for trusting me to create recipes with their products! I hope you will give The Frauxmagerie a try if you can find it near you (there’s a store locator on their site!). If you give this recipe a try, I’d love to get your feedback so you can leave me a comment below or tag me in your recreation on instagram @nicolemgallant. Enjoy! 🙂
Vegan Lentil Loaf Featuring True Blue Botanic Frauxmage
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
The True Blue Botanic Frauxmage by The Frauxmagerie on Georgian Bay is the star of this delicious lentil loaf.
1 wheel of The Frauxmagerie's True Blue Botanic Frauxmage, crumbled.
1/2 cup green lentils
1 cup + 2/3 cup vegetable broth
1/4 tsp thyme
1/4 tsp oregano
1 bay leaf
1/2 cup TVP (textured vegetable protein)
2 flax eggs (2 tbsp ground flax + 5 tbsp water)
1 tbsp Tamari or soy sauce
2 tbsp vegan Worcestershire sauce
2 tbsp tahini
1/2 tsp garlic powder
1 tsp onion powder
3/4 cup quick oats
1/2 cup walnuts, finely chopped
In a small bowl, combine the ground flax with the water and set aside.
In a saucepan, add the lentils,1 cup of the vegetable broth, oregano, thyme and the bay leaf. Cover the pot and turn the heat to a medium heat. Bring to a boil and then let simmer until most of the broth has absorbed, about 7 minutes.
Lower the heat to low and add the TVP and the remaining 2/3 cup of vegetable broth. Stir to combine them well and then let the TVP rehydrate with the broth and lentils for 5 minutes. Keep an eye on it and stir often to make sure it doesn’t stick to your pot. You can add a couple more tablespoons of vegetable broth or water if you get sticking. After 5 minutes, transfer to a mixing bowl.
Add the flax egg, the True Blue Botanic crumbles (not the 1/2 cup portion) and the rest of the ingredients and stir to combine everything.
Line a loaf pan with parchment paper and trim the edges to be even or just one cm taller than the sides of the loaf pan. Parchment paper prevents sticking to the pan so we can keep this recipe completely oil-free. It also makes it easy to remove after cooking. The reason for trimming the paper is because you want to cover and seal it with aluminum paper as well.
Transfer the loaf mixture to the lined pan and spread out evenly. Spread the 1/2 cup of True Blue Botanic crumbles on top. Press them into the loaf and flatten them out a bit. Cover with aluminum foil.
Bake for 20 minutes. Remove from the pan and let cool for a few minutes before serving. If you want to save this for later, let it cool completely and transfer to an airtight container. It should keep well in the fridge for up to a week.
This recipe is gluten-free as long as you are using Tamari and gluten-free oats.
The most accessible place to find TVP is at bulk food stores!