Hearty BBQ Glazed Lentil Loaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegan, Gluten-Free, Holiday
Serves: 6-8 servings
Ingredients
  • ⅓ onion, diced fine
  • 1 cup celery, diced fine
  • 1 cup mushrooms diced
  • 1 cups toasted walnuts
  • 3 cups cooked french lentils
  • 3 cloves garlic
  • 2 Tbsp ground flax + 5 Tbsp water
  • 2 Tbsp vegan worchestershire
  • 2 oz tomato paste (1/2 can)
  • 1 cups oats
  • 1½ tsp salt
  • ¾ tsp pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 Tbsp olive or grapeseed oil
  • for the glaze
  • 2 oz tomato paste (1/2 can)
  • ½ cup tomato based BBQ sauce
Instructions
  1. Preheat the oven to 350F. Combine the ground flax and water in a small bowl. Stir well and set aside.
  2. Dice the mushrooms, onions, and celery. To save time, pulse the mushrooms in a food processor, if desired.
  3. Toast the walnuts on a baking sheet for 7 minutes.
  4. Heat the oil in a large pan on medium heat. Add the garlic and onion. Sauté until the onion is translucent, about 1-2 minutes. Add the mushrooms tomato paste and spices. Cook for another 3-4 minutes until the mushrooms release some of their moisture. Add the celery and sauté for 5 more minutes.
  5. Set aside ½ cup lentils. Pulse the remaining 2½ cups of cooked lentils in a food processor until semi-mashed, about 7-8 pulses. Add the walnuts and pulse 4-5 more times.
  6. Transfer the lentil mixture to a large bowl. Add the oats to the food processor. Process until you reach a flour consistency, then add to the lentil mixture.
  7. Stir in the veggies, whole lentils, and flax eggs. Mix well. Taste and add more spices, if desired.
  8. Transfer to an oiled 9x13 pan. Press down with your hands or the back of a spoon. Top with the glaze and bake at 350F for 30 minutes. Let rest for 10-15 minutes before serving.
Notes
*Be sure to use GF vegan worchestershire if you are making this gluten-free.
*Replace walnuts with pumpkin seeds if you have a nut allergy.
Nutrition Information
Serving size: ⅛ loaf Calories: 285 Fat: 11.5g Carbohydrates: 37g Fiber: 9.5g Protein: 11.6g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-meatloaf-gluten-free-bbq-lentil-loaf/