One of the things we missed the most when we went vegan was the rich and creamy taste of fettuccine alfredo. The traditional recipe calls for butter, heavy cream and parmesan cheese, but in our healthy vegan version, we used coconut cream, olive oil and pumpkin puree.

Coconut cream is a great substitute for heavy cream. It contains less water than coconut milk so it has a richer and thicker texture (great for cooking sauces). It’s a good source of B vitamins which help the body convert eaten food into useable energy (glucose).

This lentil loaf is great for the holidays, but it’s also a great post-workout meal. I used flaxseed meal in this recipe to get some omega-3 fatty acids. Omega-3s are “good” fats that help reduce muscle soreness, improve fat burning, and aid in muscle recovery. It’s a great substitute for fish oil. Flaxseed also lowers LDL (bad) cholesterol in the bloodstream and helps maintain the heart’s natural rhythm. Because this loaf takes a while to cook, I make a huge batch every few weeks and freeze leftovers for days we don’t have time to cook.

Substitute with wheat or spelt flour if you can’t find vital wheat gluten (natural protein found in wheat) or vegan breadcrumbs in your local grocery store. Don’t worry! You’ll still get plenty of protein from the lentils, split peas and barley without vital wheat gluten.

Hope you enjoy this recipe as much as we do! Happy Cooking!