Ingredients

The following ingredients have 10 Servings
  • 3 cups cooked green lentils (about 1 cup dried, or can use canned)
  • 2 tbsp ground flax seeds+6 tbsp water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 red bell pepper, chopped
  • 2 portabello mushrooms, chopped
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 1 tbsp tamari
  • 1/2 tbsp vegan worshershire sauce
  • 1/2 cup quinoa, (already cooked)
  • 1/2 cup oats
  • 1/4 cup ketchup
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instruction

  • Mix the ground flax seeds with the water and let sit for 5 minues to gel.
  • Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red pepper and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs.
  • Reduce the heat to medium then deglaze the pan with red wine. Add the ketchup, tomato paste tamari, and vegan worshershire sauce and mix everything together. 
  • Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture.
  • Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly.
  • To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf. 
  • Bake at 350 degrees for 35-45 minutes.
  • Let cool for 30 minutes before removing from the pan.