thehealerspantry
Vegan Lentil Loaf
8 STEPS
2 cups
Cooked Lentils
1
Onion
8 ounces
Mushrooms
1
Carrot
2 cups
Cooked Lentils
1
Onion
8 ounces
Mushrooms
1
Carrot
2 stalks
Celery
1 Tbsp.
Olive oil
2 Tbsp.
Ground flax seeds
2 Tbsp.
Ketchup
2 Tbsp.
Vegan Worcestershire sauce
1tsp. each or to taste
Pink Himalayan salt (or sea salt) And Ground Black Pepper
1 tsp.
Dried Thyme
1/2 - 3/4 cup
Bread Crumbs
1 Tbsp.
Pure Maple Syrup
1 cup
Bell Pepper Trio
Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper, for easy removal.
1
Heat a large pan over medium heat. Add olive oil, and all vegetables. Season & cook until tender.
2
Cook lentils al dente and pulse a few times in the food processor. (Do Not Over Cook Lentils!)
3
Add sautéed vegetables to lentils.
4
Combine cooked vegetables, ground flaxseeds, ketchup, Worcestershire sauce, salt and dried thyme.
5
Transfer to loaf pan & press mixture evenly & firmly. Cover with foil & bake for 30 minutes.
6
Mix ketchup, maple syrup & Worcestershire sauce to make a topping. Top loaf & bake 30 more minutes.
7
Enjoy 😊
8