Ingredients

The following ingredients have 10 Servings
  • 1 cup diced carrots
  • 1 cup chopped mushrooms
  • 1/4 cup diced shallot ((or red onion))
  • 2 garlic cloves (minced)
  • 1 1/2 cups cooked lentils (separated (from about 1/2 cup dry))
  • 2/3 cup gluten-free breadcrumbs ( (using any of the Little Northern Bakehouse loafs – except cinnamon raisin 😉))
  • 1/2 cup walnuts
  • 1/2 cup cooked quinoa
  • 1/2 cup rolled oats
  • 3 tablespoons nutritional yeast
  • 1 tablespoon flaxseed meal
  • 1/2 cup tomato paste
  • 2 tablespoons gluten-free tamari (low-sodium preferred)
  • 1 tablespoon maple syrup
  • 1 teaspoon hot sauce ((optional))
  • 2 teaspoons Italian seasoning (oregano, parsley, basil, thyme)
  • 1/2 teaspoon fennel seeds ((optional))
  • Salt + pepper to taste
  • 2 tablespoons tomato paste
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon gluten-free tamari

Instruction

  • Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.
  • In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
  • To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
  • Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
  • Whisk all glaze ingredients together then pour over the loaf. Bake for 40 minutes, then remove and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.