Veggie Lentil Loaf

A filling & scrumptious spin on the loaf… lentils! Lentils are a cheap, versatile protein source.

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For this recipe you will need a cup of dry lentils. Bring about 3 cups of broth or water to a boil and add the lentils. Cook until softened and water is gone. This will take 20 minutes, so start this first before cooking veggies. Add in a 1/2 teaspoon of salt once done.

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While your lentils are stewing, preheat your oven to 350 F. Prepare flax-eggs by combining 3 tablespoons of flax meal with 1/3 cup of water; the longer it sets, the better the ‘egg’.

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Now let’s prep the veggies! Grate a large carrot.

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Chop up an onion, a bell pepper, a celery stalk, and 3 cloves of garlic.

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Saute all of these for about 5 minutes, then season with a teaspoon of thyme, and 1/2 teaspoon each of salt, pepper, garlic powder, onion powder, and cumin. Put all of this in a mixing bowl. Or just put everything in this small teacup, Blossom is certain it will work just fine.

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You will need to grind { a blender or food processor will do the trick } 1/2 cup of oats. And you will need 3/4 cup of oats, not ground. Add the oat flour and the oats to the veggie mix.

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Spoon out about 3/4 of the lentils. Puree this in your blender or processor, adding water to help puree if needed, but not too much! Add the whole lentils & the lentil puree to your mixing bowl. Stir in the flax-eggs and combine until everything is harmonious. Now spray a loaf pan with non-stick olive oil. Using a spoon or spatula press the mixture into the pan, forming a nice loaf. To make the glaze, mix in a small bowl 2 tablespoons of ketchup, a tablespoon of pure maple syrup, and a few tablespoons of balsamic vinegar. We splurged a while back on this kind, and regret nothing.

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Pour the glaze over the top of the loaf, until fully covered.

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Bake for about 45 minutes. Let the loaf set for 10 minutes before slicing.

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This is such a ‘homey’ meal. I suggest serving this with mashed potatoes and corn to get the full ‘homey’ effect ;) Make this.. you will enjoy it!

 

 

Recipe adapted from The Simple Veganista.

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