Lentil Quinoa Loaf
Ingredients
1-1/4 cup cooked black lentils
1 cup cooked quinoa
3/4 cup finely diced yellow onion
1/4 cup finely diced red pepper
2 cloves of garlic, pressed or minced
1/2 cup finely diced celery
1/2 cup grated carrot (or finely diced)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons flax meal (ground flaxseed)
1 tablespoon vegan Worcestershire sauce
3 tablespoons ketchup
2 tablespoons liquid aminos (or tamari)
2 tablespoons tahini
2 tablespoons nutritional yeast
1/4 teaspoon coarsely ground fennel seeds
1/2 cup ground oats (oat flour)
salt and pepper, to taste
Glaze Ingredients
1/4 cup ketchup
1 teaspoon hot sauce
2 teaspoons maple syrup
1 teaspoon vegan Worcestershire sauce
Directions
Preheat oven to 375 degrees Fahrenheit. Sweat onions, red pepper and garlic in a nonstick pan over low heat until translucent. Add celery, carrots, thyme and oregano and continue to cook until the vegetables are tender.
In a separate bowl, add the cooked lentils, quinoa and cooked vegetables. Sprinkle with flax meal and mix well. Mash with your hand or a potato masher until about half the lentils and quinoa are smashed well. Add Worcestershire, ketchup, tahini, nutritional yeast and fennel seeds. Mix well. Taste and adjust seasonings, to taste. Sprinkle in the oat flour and stir well to combine. If mixture seems too wet, add more flour.
Line a loaf pan with parchment paper overhanging the edges so that is easy to remove the loaf once cooked. Spoon the mixture into the lined loaf pan and press down to compress the mixture and even it out.
Make the glaze by mixing the ketchup, hot sauce, maple syrup and Worcestershire sauce. Spread evenly over the top of the loaf. Cover with tinfoil and bake for 30 minutes. Remove the tinfoil and continue to bake uncovered for 10 minutes. Remove and let rest for 15 minutes before removing from loaf pan and slicing.
Note: Reheat per serving so that it does not dry out.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
