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THE ULTIMATE VEGETABLE LENTIL LOAF
By Julie | The Simple Veganista · simple-veganista.com
Serves 8
| prepPreheat oven to 350°F / 175°C | ||||
| prepLine a 9×5 loaf pan with parchment paper, overlapping edges | ||||
| 1 cup / 200 g dry lentils (green or brown) | Rinse lentils, simmer 35–40 min, cool 15 min | Blend 3/4 of lentils, combine with vegetables, oats, oat flour, flax egg, optional spices & seasonings | Bake 350°F / 175°C, 45–50 min, cool before slicing | |
| 2 1/2 cups / 600 ml vegetable broth | ||||
| 3 tablespoons flaxseed meal (ground flaxseeds) | Mix flaxseed meal & water, rest 10 min | |||
| 1/3 cup / 80 ml water | ||||
| 2 tablespoons olive oil (or 1/4 cup / 60 ml water for steam sauté) | Sauté garlic, onion, pepper, carrot, celery 5 min | Add thyme, garlic powder & onion powder, cool | ||
| 3 garlic cloves, minced | ||||
| 1 small onion, finely diced | ||||
| 1 small red bell pepper, finely diced | ||||
| 1 carrot, finely diced or grated | ||||
| 1 celery rib, finely diced | ||||
| 3/4 cup / 60 g oats (GF oats optional) | ||||
| 1/2 cup / 60 g oat flour or finely ground oats | ||||
| 1 teaspoon dried thyme (or Italian Seasoning) | ||||
| 1 teaspoon each garlic powder & onion powder | ||||
| 1/2–1 teaspoon cumin (optional) | ||||
| 1/4–1/2 teaspoon ground chipotle pepper (optional) | ||||
| cracked pepper & sea salt, to taste | ||||
| 3 tablespoons organic ketchup | Mix ketchup, vinegar & maple syrup, spread on loaf | |||
| 1 tablespoon apple cider vinegar or balsamic | ||||
| 1 tablespoon pure maple syrup | ||||
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