E&L's Vegan Favorites: Glazed Lentil Loaf

Glazed Lentil Loaf

Loaf Recipe

1 cup dry lentils

2 1/2 cups water

3 tbsp ground flaxseed

1/3 cup water

2 tbsp olive oil for sautéing

3 garlic cloves, minced

1 small onion, finely diced

1 small red bell pepper, finely diced

1 carrot, finely diced or grated

1 cup chopped mushrooms

3/4 cup rolled oats

1/2 cup oat flour

1 heaping tsp dried thyme

1/2 heaping tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 - 1/2 tsp ground chipotle pepper

cracked pepper & sea salt to taste

Lentils

We went to the Bulk Barn to buy the lentils and there are a lot of kinds to choose from, including organic ones, although they are much, much pricier. Bulk Barn had green ones, red ones, orange ones, brown ones, black ones, French ones, etc, so several options. We went with green. Although they look brownish.

Rinse the lentils and add 2 1/2 cups water with lentils to a pot. Bring to a boil, reduce heat, cover and simmer for 40 minutes, stirring occasionally. Cool but don't drain; mushiness is ok.

Lentils cooking

Preheat oven to 350 degrees.

Making "Flax Egg"

In small bowl combine ground flaxseed and 1/3 cup water and set aside for 10 minutes in the fridge. This is a vegan version of egg and will act as your binder!

Lentils, oats, oat flour, spices

Vegetables

I guess these don't all constitute as vegetables, since mushrooms are fungi, but same idea. Love all the colors.

Chop and mince the veggies as indicated in recipe above. Sauté garlic, onion, bell pepper, carrots and mushrooms for about 5 minutes. Add spices and mix, then set aside to cool.

Chopped vegetables

Veggies sautéing

Mix it All Up

In a food processor, blend 3/4 of the lentil mixture. Combine sautéed vegetables with the lentils, oats, oat flour and flax egg. Add salt and pepper as needed.