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Artichoke Lentil Loaf


Artichoke Lentil Loaf

Serves: 6

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Diabetes Reversal

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Rated by: 35 members

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Lentils, artichokes, pecans and mushrooms are baked together in this flavorful and unique recipe. Leftovers are great for lunch the next day.

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Ingredients:

4 fresh artichokes or 6 frozen artichoke hearts, thawed and mashed
1/2 cup diced onion
6 cloves garlic, minced
3 cups finely chopped mushrooms
1/4 cup diced celery
2 tablespoons minced parsley
1 teaspoon poultry seasoning
1 1/2 cups cooked lentils or 1 (15 ounce) can low-sodium or no-salt-added lentils, drained
1/3 cup finely chopped raw pecans
1/4 cup rolled oats
1/4 cup tomato paste or low sodium ketchup (plus extra reserved for top of loaf)
2 tablespoons arrowroot powder (or whole wheat flour)
2 tablespoons MatoZest or other no-salt seasoning blend, adjusted to taste
freshly ground black pepper, to taste

Instructions:

Preheat oven to 350 degrees F.

If using fresh artichokes, slice one inch off the top of each artichoke. Cut off the very bottom of the stem, keeping the remaining stem attached. Slice artichokes in half, lengthwise. Place them in a steamer basket over several inches of water. Bring water to a boil, cover and steam for 40 minutes. When cool enough to handle, scoop out and discard to fibrous choke from the center of each artichoke. Remove the hearts and transfer to a bowl. Mash lightly. Scrape off the bottom third of each leaf and add to the mashed hearts. Carefully scrape out the tender insides of the stems to use as well. Set aside.

In a frying pan, heat one tablespoon of water or vegetable broth. Add onion and garlic and saute for 5 minutes. Add mushrooms, cover and cook until mushrooms are tender. Add celery, parsley and poultry seasoning. Saute another 5 minutes, adding more water if needed to prevent sticking.

Place the sauteed vegetables in a bowl and add the lentils, mashed fresh or frozen artichokes, pecans, rolled oats, tomato paste, arrowroot powder, MatoZest and black pepper. Stir well to combine.

Lightly rub a loaf pan with minimal amount of oil. Fill with the lentil mixture and press down evenly. Spread a 1/8 inch layer of reserved tomato paste over top. Bake for 1 hour. Remove from oven and let stand at room temperature for 30 minutes before slicing and serving.

Calories 167; Protein 8 g; Carbohydrates 26 g; Sugars 5 g; Total Fat 4.8 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 29 mg; Fiber 5.3 g; Beta-Carotene 139 ug; Vitamin C 9 mg; Calcium 56 mg; Iron 3.6 mg; Folate 154 ug; Magnesium 47 mg; Potassium 530 mg; Zinc 1.5 mg; Selenium 11.7 ug

Comments (22):

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cheryl1vgn

03/15/2011 03:16 PM

Rated this recipe: (no rating)

I was hoping to find a comment because I plan to take a shortcut and use frozen artichoke hearts, to be continued....

Pitakid replies:

10/03/2016 04:12 PM

Rated this recipe:

I used frozen/thawed artichoke hearts... worked perfectly. Not mushy.... like the jar ones.
This reply was last edited on 10/03/2016 04:12 PM

vbpets replies:

01/14/2019 08:46 AM

Rated this recipe: (no rating)

The recipe states 4 fresh OR 6 FROZEN artichokes. Then the third paragraph says add "mashed fresh or frozen artichokes". You just cook them and mash them.

tmori

08/10/2011 04:11 PM

Rated this recipe: (no rating)

I don't have any MatoZest - is there another substitute that can be used?

Pitakid replies:

10/03/2016 04:14 PM

Rated this recipe:

I didn't use Matozest... didn't use a substitute. Did substitute the tomato paste with low sodium ketchup.... is was awesome!

pjowkar replies:

03/01/2017 02:30 PM

Rated this recipe: (no rating)

Bragg's has an herb blend and Trader Joe's has their 21 Season Sautee

 

madeleine

09/28/2011 02:35 PM

Rated this recipe: (no rating)

Agree that this needs a shortcut, maybe with canned artichoke hearts? I know I won't bother messing around with fresh artichokes.

vbpets replies:

01/20/2019 01:03 AM

Rated this recipe: (no rating)

The directions say "OR FROZEN".

serr8591

11/27/2011 10:52 AM

Rated this recipe: (no rating)

I already had a healthy menu planned for Thanksgiving and I was very grateful to have another vegan celebration and not at the expense of some poor animal! However, this looks yummy. I think I will make these as "burgers", I think that would be fun. And I think my son will even eat them--especially after he helps to make them and gets his hands all gooey while forming the burgers... Thank goodness he is back to being more experimental with food!

samnkris95

11/29/2011 04:20 PM

Rated this recipe: (no rating)

I used a jar of artichoke hearts. My husband loved this dish and I thought it was tasty but it was really mushy.

Pitakid replies:

10/03/2016 04:11 PM

Rated this recipe:

I think the "jar" artichoke hearts are in liquid... they will be mushy... I used frozen/thawed artichoke hearts... worked perfect...

HeidiJW

12/26/2011 11:49 AM

Rated this recipe:

Excellent. Was time consuming, but the best lentil loaf I've had.It also was the most successful at staying together, as many other recipes I have tried tend to crumble. Oh, and having read the other comments about the artichoke hearts, I think the jarred kind (in brine) would change the taste dramatically. Additionally, it would technically, I believe, not be "Fuhrman friendly" to use the jarred artichokes because the sodium content tends to be quite high.
This comment was last edited on 12/26/2011 11:49 AM

3StepsInFlo

07/24/2012 12:34 AM

Rated this recipe:

I made this today. My husband and I both really enjoyed it. I didn't think it was too hard using fresh artichokes...a little time consuming, but relaxing to do if not in a hurry. Really tasted great.

tsmith5414

12/26/2012 01:50 PM

Rated this recipe: (no rating)

Regrettably this recipe has 14 ingredients as do many of the recipes on this site. For a holiday dish it would be OK, but for every day, not so much. It would be great to have more simple recipes. The reason many people do not eat healthy food is that they are pressed for time.

Pitakid replies:

10/04/2016 04:06 PM

Rated this recipe:

Once a person gets "experienced" with this cooking... You can cut down on time by planning ahead just a little ... you chop additional onion for tomorrow's recipe as well.. Measure your dried spices the night before... while you're watching TV in the evening... and cook beans the day before... in pressure cooker at the same time { minutes }... as chopping. It's never going to be like opening a can of speghettios... but you'll get better with a little pre-planning.

cama

12/31/2012 08:25 PM

Rated this recipe: (no rating)

I do not have Matozest seasoning either. I buy an all purpose no salt seasoning at Whole Foods. Maybe a healthfood store would have an alternate spice, too. I picked up some bulk "italian seasoning" at Whole Foods, too. Or, just leave the seasoning out.

marcylr

01/06/2013 10:22 PM

Rated this recipe:

Overall this was pretty good. The tomato paste on top really added that extra zest that it needed. I am a big ketchup fan and this did the trick. It didn't take too long to prepare. I used frozen artichokes that I steamed in the bag and cut up, it worked well. I will make this again.

slgannaway

03/06/2013 02:45 PM

Rated this recipe:

I used frozen artichokes and just chopped them up. I really enjoyed this dish. It reminds me of a homey meatloaf without the meat. We served it with butternut squash and asparagus. I made it on Sunday and we enjoyed it warmed up on Tuesday. I did not find it time consuming or particularly difficult

NadaaTaiyab

08/19/2013 01:27 AM

Rated this recipe:

This was good! I used precut mirepoix mix (onions carrots celery) and pre steamed artichokes from trader joes which cut down the chopping time. I used lots of extra seasoning and ate it with some ketchup. My husband at the entire thing in one sitting! (It's supposed to serve six.) Good thing I doubled the recipe.

Amyslp

04/11/2015 10:35 PM

Rated this recipe: (no rating)

This was delicious. I used frozen artichokes which cut down considerably on the prep. I plan to bring this and rustic cauliflower broccoli mashed to work

I used the left over in a dish my husband loved. I shredded green and yellow squash which I sauteed for 4 minutes. I added spaghetti sauce and cooked for one more minute. I mixed crumbled lentil loaf into the squash
This comment was last edited on 04/12/2015 07:40 PM

donnadancer

05/03/2015 03:01 PM

Rated this recipe: (no rating)

I found this dish to be crumbly, tasty, but it wouldn't stay together altho I followed recipe pretty closely. Any advice?

Pitakid

10/03/2016 04:14 PM

Rated this recipe:

Best ever!!! SAD eater hubby even loved it! Used a low-sodium organic ketchup instead of tomato paste. Did leave it sit for 30 minutes before serving... but it did crumble a bit... no matter. The second day ( in fridge ) it didn't crumble at all... was fantastic even as a leftover! ( omitted the matozest - used frozen/thawed artichokes - used cast iron loaf pan - gave nice crust )

SmartCookie

05/04/2017 09:16 AM

Rated this recipe: (no rating)

What is poultry seasoning?  I've never used it and I don't know what it is. 

vbpets replies:

01/14/2019 08:35 AM

Rated this recipe: (no rating)

It's in a spice jar like McCormicks or Bells. It's a blend of some assortment of sage, thyme, marjoram, rosemary, nutmeg

EKMCV419

06/20/2017 09:36 PM

Rated this recipe:

Ok ..but would never make again

mikes1

08/07/2017 06:32 PM

Rated this recipe: (no rating)

I made it once and didn't care for it then. Tried it again after reviewing all the great ingredients and thinking it should be better. I didn't really like it much better the second time. It took quite a while to prepare. For the commenter who found it too dry, you might try baking it covered with aluminum foil. I also question the need for 60 minutes of baking time. Most of the ingredients were pre-cooked in the pan, and shouldn't really need that much time in the oven. I'm still searching for a good vegan loaf option. This one didn't really do it for me.

slaughters1

09/06/2017 07:00 PM

Rated this recipe: (no rating)

Just wondering, why would a vegan have poultry seasoning in their stash?  Since I'm new to all this, I'm still trying to develop a taste for all these recipes, and I have concluded that I need to add some spice ideas of my own.  But trying to do everything right, I looked up a recipe to make my own poultry seasoning. And promptly knocked the little dish of newly made poultry seasoning over on to the floor. Not much actually made it into the recipe, but amazingly I could still taste the sage.  I found this to be a lengthy process but the end result turned out the way it was supposed to.  It seems a little bland, but maybe next time I can get creative. And probably won't use poultry seasoning. 

vbpets replies:

01/14/2019 08:40 AM

Rated this recipe: (no rating)

We have it because you use it for a specific herb combo that we also "used to" use in stuffing traditionally made for turkey. It's not FROM poultry. The reason you probably thought it was "bland" is that your palate is still used to sodium. The true addictive substance in non-Nutritarian food prep. :) Keep avoiding ALL added sodium (including in SODA!) and eventually anything with added sodium will turn you off and make you too thirsty, too. You could add a little tomato paste or Dr Fuhrmans Ketchup or Barbecue Sauce (recipes here) to the loaf to increase the flavors. Make sure you only buy NO SODIUM ADDED tomato paste.

This reply was last edited on 01/20/2019 01:10 AM

Fuhrboy

01/03/2019 09:43 PM

Rated this recipe:

I liked the flavor. It held up well, and the texture of the artichoke pieces was really nice. However, my loaf was quite thin (i used a big pan and the loaf was 1-1.5 inches tall), so it wasn’t crumbly or mushy. I used thawed frozen artichokes (squeezed out the water) and chopped it up, rather than mush. I used walnuts instead of pecan, herbes de Provence for matozest, and kirkand no-salt seasoning for the poultry seasoning.

This comment was last edited on 01/03/2019 09:47 PM

vbpets

01/20/2019 01:05 AM

Rated this recipe: (no rating)

Substitute MEDIUM GRIND cornmeal for the oats and it'll be firmer. Bob's Red Mill has it. 

Use "green lentils" (they look light greenish tan) because they hold up. Red lentils (for example) are too mushy. I mash half and leave half whole.

This comment was last edited on 01/20/2019 01:13 AM

Luker(1990)

11/03/2019 06:08 AM

Rated this recipe:

The loaf was really good! I should have read the comments first because I bought fresh artichokes and that added about an hour to the process. The tomato paste on the top was amazingI was afraid that it was not going to stay together very well but I found it worked quite well. A little on the time consuming side but mostly because of the fresh instead of frozen artichokes. Will make again!