Black Eyed Pea Nut Loaf with Sweet Potato Gratin & Roasted Broccoli

This nut loaf has a good amount of steps but doesn't take too long to put together. Don't bother washing out the food processor between steps as you will use it more than a few times. The result is a moist, hearty nut loaf that doesn't crumble and fall apart when you slice into it.

Black eyed peas, red lentils, walnuts, apples, raisins and tons of vegetables baked together into a savory nut loaf that will become a repeat recipe in your collection. Serve with sweet potato gratin and roasted broccoli for a full meal.

Black Eyed Pea Nut Loaf
serves 4
1/2 cup red lentils
1 3/4 cups water
3/4 cup toasted walnuts
3/4 cup panko breadcrumbs
1/2 cup old fashioned oats
1 tbl dried rosemary
salt and pepper
1 small yellow onion, roughly chopped
1 carrot, roughly chopped
2 scallions, green parts only, roughly chopped
3 garlic cloves, smashed
1/2 braeburn apple, peeled, roughly chopped
1/4 cup golden raisins
1 tbl extra virgin olive oil
1/2 cup black eyed peas, drained and rinsed
2 tbl chopped, fresh parsley
3 tbl ground flax seeds
1/2 cup water

topping:
1 medium red onion, thinly sliced
3 tbl hoisin sauce
2 tbl balsamic vinegar
1/4 tsp salt

Preheat the oven to 350.
Combine the lentils and water and bring to a boil. Reduce to a simmer and cook until the lentils are tender and all of the liquid has evaporated. (If any water remains, drain.)
Combine the walnuts, breadcrumbs, oats and rosemary in a food processor and blend into a fine crumb. Transfer to a large bowl. Season with salt and pepper.
Combine the onion, carrot, scallions, garlic, apple and raisins in the food processor. Pulse until the vegetables are minced.
Transfer to a pan and saute with olive oil for 7-10 minutes until soft and translucent. Season with salt and pepper. Bring back to the food processor and add the black eyed peas, parsley and half of the lentils. Blend until almost smooth. Add to the bowl of breadcrumbs. Add the remaining whole lentils.
Add the flax and water in the food processor and blend 2-3 minutes until thick. Pour into the vegetable mix.
Mix to combine and press down firmly in a loaf pan.
Toss together the onion, hoisin, vinegar and salt.
Top the nut loaf with onion mixture and bake uncovered for 1 hour.

Sweet Potato Gratin
serves 2 small individual gratin cups
2 tbl extra virgin olive oil
3 garlic cloves, minced
1 tbl all-purpose flour
1/4 cup small dice vegan monterey jack  (I used Heidi Ho Organics)
1 tbl nutritional yeast
1/4 cup almond milk
salt and pepper
1 large sweet potato, 1/8" slices (try to pick a long, skinny sweet potato)

Preheat the oven to 350. Grease 2 individual ramekins.
Combine the oil and garlic in a saute pan and bring up to heat. Once fragrant, whisk in the flour to a paste. Add  the cheese, nutritional yeast and milk and whisk until the cheese has melted and the sauce has thickened. Season with salt and pepper. Toss the sweet potato slices in and remove from the heat.
Tightly pack sweet potato slices in each ramekin and pour any remaining sauce to fill in the cracks.
Bake for 40 minutes until the potato is tender and cooked through.

Roasted Broccoli
1 head broccoli, small florets
2 tbl extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

Preheat the oven to 350.
Toss the broccoli with olive oil and spices.
Roast for 20 minutes until tender with crisp edges.