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