Loaf

Ingredients

  • ½ C brown lentils
  • 1/3 C uncooked quinoa, rinsed (I used tri-color)
  • 1 bay leaf
  • 2 ¼ C water
  • 2 Tbls Gustare Pepperoncino Garlic Extra Virgin Olive Oil
  • 1 C chopped onion
  • 4 large cloves garlic, pressed
  • 1 diced jalapeño, seeds discarded
  • ½ C chopped celery
  • ½ C grated carrots
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 Tbls ground flaxseed
  • 1 Tbls worcestershire sauce (I used a vegan version)
  • 3 Tbls ketchup, no sugar added
  • 2 Tbls tamari OR soy sauce
  • 2 Tbls tahini
  • ¼ C nutritional yeast OR parmesan cheese
  • ½ tsp fennel seed
  • ½ C Appel Foods Spicy Nut Crumbs

Directions

1

Combine lentils, bay leaf, and water in saucepan.  Cover and bring to boil.  Lower heat immediately, cover, and simmer for 20 minutes.  Add rinsed quinoa.  Cover and cook another 15 minutes, or until lentils and quinoa are very tender (for easy mashing), stirring once after 10 minutes to prevent sticking.  Drain water and discard bay leaf.  Transfer lentils and quinoa to mixing bowl.

2

Meanwhile, heat Gustare Pepperoncino Garlic Olive Oil in skillet over medium heat. Add onions, garlic, and jalapeño.  Cook until translucent, approximately 5 minutes.

3

Add celery, carrots, thyme, and oregano to skillet. Stir well and cook another 5-7 minutes, until vegetables are tender.

4

Add cooked vegetables and flaxseed meal to lentils and quinoa. Mash the mixture using a potato masher, allowing about half of the lentils to remain whole.

5

Add all remaining ingredients, including Appel Foods Spicy Nut Crumbs, and mix well to combine.

6

Preheat oven to 375 degrees. Brush 8″x4″ loaf pan with Gustare Pepperoncino Garlic Olive Oil

7

Press lentil quinoa mixture tightly and evenly into loaf pan. Spread glaze over top of loaf.

8

Cover loaf with foil and bake at 375 degrees for 30 minutes. Remove foil and bake, uncovered for 10 minutes.  Allow to rest for several minutes before slicing and serving.  Enjoy!


Glaze

Ingredients

  • ¼c plus 2T ketchup, no sugar added
  • 3t pure maple syrup
  • 3t worcestershire sauce (I used a vegan version)

Directions

1

Whisk together glaze ingredients in separate bowl. Set aside.

Recipe Tags

#Main Course

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