Holiday Lentil Loaf Frosted with Mashed Potatoes

This Holiday Lentil Loaf Frosted with Mashed Potatoes is going to be the centerpiece of our plant-based Thanksgiving buffet table this year.

It combines these Meatloaf and Mashed Potato Cupcakes with my Hearty Lentil Shepherd’s Pie – a recipe that I’ve made every year for Thanksgiving since about 2012. So this is a big change for us! The addition of smoked paprika in this loaf was inspired by Chef AJ’s Smoky Sweet Potato Burgers, which our family loves (from her wonderful cookbook, Unprocessed).

I hope you enjoy this loaf as much as we do – it’s special enough for company, but easy enough to make all year long.

I’ll be demonstrating this recipe on Chef AJ’s multi-chef Thanksgiving Extravaganza (live on her YouTube channel) on Thanksgiving Day, at noon Eastern / 9:00am Pacific. Please join me!

In case you missed it, you can watch here:
Great Chefs Cook Vegan – A Thanksgiving Extravaganza


Thinking about your holiday gift list?

My new book is perfect for everyone who likes to eat good food!  

Share the gift of delicious plant-based meals with your favorite people, and help them feel their very best in 2023!

Order The Plant-Based for Life Cookbook (Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew) now through either Amazon or Barnes and Noble!! 

(And if you’re already enjoying my cookbook, please leave a positive review for me on Amazon! Reviews and ratings are so helpful to potential new readers, and help to increase the title’s visibility – so if you have a moment to leave a review…well, thank you very, very much!!)


HOLIDAY LENTIL LOAF FROSTED WITH MASHED POTATOES

  • Servings: about 12 (2 standard size loaves, or 12 mini-loaves)
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Frosting

4 to 5 cups warm mashed potatoes (see below)*

Veggie Lentil Loaf

1 large sweet onion, diced
1 red bell pepper, diced
1 or 2 stalks celery, diced
1 clove garlic, minced
2 cups fresh baby spinach or power greens, roughly chopped
3 cups cooked lentils
3 cups rolled oats
2 cups cooked sweet potatoes (about 2 medium), skins removed
2 teaspoons smoked paprika
2 teaspoons salt, or to taste
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon black pepper

Glaze

1/4 cup no-sugar-added BBQ sauce (I love Date Lady BBQ Sauce)
2 tablespoons yellow mustard, or to taste

 

Instructions

Prepare mashed potatoes (see below)* and set aside.

While potatoes are cooking, preheat oven to 400 degrees. Have ready 2 silicone standard size loaf pans, or 2 (6-cavity each) mini-loaf pans.

Heat a large nonstick skillet (my new favorite is Zavor Noir) over medium-high heat. Add onions and dry sauté until softened. Sprinkle a little bit of water (if needed) to prevent sticking to the pan. Once onions are almost translucent, add bell pepper and celery. Continue cooking over medium-high heat, stirring occasionally until vegetables are tender. Add garlic and stir just until fragrant, about 30 to 60 seconds more. Turn off heat. Stir in greens to begin to wilt. Set aside.

In a large mixing bowl, combine cooked lentils, rolled oats, and cooked sweet potatoes. Mix in warm vegetables and seasonings, and combine very well. (I begin mixing with a wooden spoon, and finish mixing with my hands, wearing food-safe disposable gloves.)

Spoon mixture evenly into loaf pans. Drizzle or brush glaze over loaves.

Bake for 20 minutes. Carefully remove pans from oven, and “frost” with mashed potatoes, covering each loaf with as much as you wish. Refrigerate extra mashed potatoes for another use.

Continue baking standard size loaves for around 35 to 45 minutes more (total baking time 55 to 65 minutes), and mini loaves around 15 to 20 minutes more (total baking time around 35 to 40 minutes), or until nice and crispy on the edges.

Remove loaves from oven. Allow to rest briefly before serving. Once silicone pans can be handled, loaves can be carefully unmolded (optional) to a serving platter.

 

* Mashed Potatoes

5 pounds red-skinned potatoes or Yukon Gold potatoes, peeled**
2 cups of water
soy milk, plain unsweetened
coarsely ground black pepper
dash of onion powder
kosher salt (to taste)

To make mashed potatoes, place peeled potatoes** in an Electric Pressure Cooker. Add 2 cups of water. Lock the lid in place.

Select High Pressure and set the timer for 20 minutes. After the cooking is complete, use quick release method to release the remainder of the pressure. When valve drops, carefully remove lid. Mash until creamy with soy milk and seasonings, to taste.

** Whole potatoes cook best with this method when they don’t exceed approximately 2 ½- by 3-inches in size. If your potatoes are larger, I recommend slicing into halves.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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