BBQ Lentil Loaf

BBQ Lentil Loaf

Serves: 4-6
Takes: 1.5 Hours



I served the loaf with a side of baked spicy Zucchini. 

What you will need:


  • 1 Cup Dry Green Lentils 
  • 2 1/2 Cups + 1/3 Cup  Water 
  • 3 TBS Flaxseed (ground)
  • 2 TBS Coconut Oil
  • 3 Garlic Cloves (minced)
  • 1 Onion (finely diced)
  • 1 Red Bell Pepper (diced)
  • 1 Cup Carrot (finely diced)
  • 1 1/4 Cup Oats 
  • 1 tsp Dried Thyme
  • 1 tsp Cumin
  • 1 tsp Garlic Powder 
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Paprika 
  • 1 tsp Iodized Salt 
  • 2 tsp Cracked Pepper 
  •  Sea Salt to Taste


Glaze:
  • 3 TBS Sweet BBQ sauce
  • 1 TBS Balsamic Vinegar
  • 1 tsp Water 



To Make:

Rinse lentils.
In large pot add 2 1/2 cups water and lentils.
Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally.
Remove lid and set aside to cool.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water.
Set aside for at least 10 minutes, to thicken (this makes a great binder).

In sauté pan heat oil or water over medium heat.
Sauté garlic, onion, bell pepper, and carrots for about 5 minutes.
Add salt, pepper, garlic powder, onion powder,  and smoked paprika to the pan, mixing well to incorporate.
Set aside to cool.

Using a food processor, pulse 1/2 cup of oats and remaining spices until it becomes a powder.
Pour into a large bowl.
Puree 3/4 of the lentil mixture with 1/2 of the sautéed veggies.
Add to the bowl with the oat powder.



Add remaining sautéed vegetables, remaining lentils, oats, and flax egg,  to the bowl and mix well.
Taste, adding salt and pepper as needed, or any other herb or spice you might like.
Place mixture into a loaf pan lined with parchment paper (I used aluminum foil coated with oil, this time since I was out of parchment paper), leaving it overlapping for easy removal later.
Make sure the loaf mixture is as even as possible in the pan, smoothing out the top.



In a small bowl,  combine all glaze ingredients in a small bowl, and mix until incorporated.
Pour the glaze onto of your lentil loaf and spread as evenly as possible.
Bake your loaf in oven for about 40 – 50 minutes.
Let the loaf cool a bit in the pan.
Remove the loaf using the sides of your paper, and then slice and serve.

~Enjoy~

Comments

Post a Comment

Popular posts from this blog

Warm Pesto Pasta Salad

Image
This is such a great dish and can be served either warm or cold. It is also a great dinner that can be refrigerated and eaten for a bunch the next day. This dish is high in fiber and taste amazing! It is a little higher in calories, but it is for a hefty serving (about 1.5 cups).  Warm Pesto Pasta Salad Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 5-6 Calories: 400-460 per serving What You Will Need: 1/2 Box of Elbow Noodles 1/2 Container Grape Tomatoes (cut in half) 2.25oz Pine Nuts 4oz Fresh Basil 1 Green Pepper (chopped) 1 Red Onion (chopped) 5 Cloves Garlic (peeled) 1 8oz Package Baby Bella Mushrooms (chopped) 3 Stalks Celery (chopped)  3/4 cup Nutritional Yeast 1/4 cup +1 TBS olive oil 1 TBS Fresh Ground Pepper 1/2 TBS Onion Powder 1/2 TBS Garlic Powder 1/2 tsp Mustard Powder 1 TBS Sea Salt 1 TBS Lemon Juice To Prepare: Place 1 TBS olive oil in pan and turn to medium heat. When oil is hot, place mushrooms, pepper, onion, and
Read more

My Story on how I Became a Vegan Chef

          I was not always a vegan. In fact, I am not a strict vegan, but my husband is. When I started cooking vegan food for him many years ago (at that time I was a meat eater, but have since become a strict vegetarian), the only "vegan" food I knew how to make was (surprise, surprise) salads. Honestly, they always consisted of the same ingredients: romaine lettuce, cucumber, tomatoes, green peppers, tofu, and oil and vinegar dressing. BORING!                  Well as you can image, we got tired of those salads pretty quickly. That is when I started experimenting in the kitchen. At first, most of my experiments didn't come out very well,(some of them were even completely in-eatable), but my husband was a trooper and always thanked me for the meal, even if it was unappetizing (several years later, he told me how bad I used to be, but by then, I was able to laugh about it).                 After experimenting for a while, and failing miserably, I started to notice i
Read more

Pesto Pasta with Mushrooms and Peppers

Image
Pesto Pasta is one of my absolute favorite meals. It is so tasty, especially with a homemade pesto sauce. Many people think sauces are complicated and hard to make, but this one is super easy and takes about 5 minutes total!  Vegan Pesto Pasta Servings: 5-6 Prep Time: 10 minutes Cook Time 10 Minutes What you will need: Pantry: 1/2 box of your favorite Rotini Pasta (I used Barilla Veggie Rotini) 1/3 Cup Olive Oil + 2 TBS for sautéing  1/3 Cup lightly salted or unsalted Cashews 1/2 Cup Nutritional Yeast 1.5 TBS Sea Salt  1/2 tsp Onion Powder 1/2 tsp garlic powder Fresh: 4-5 Cloves of Garlic (peeled) 2 Cups fresh Basil 1 TBS Lemon Juice 1 Green Pepper (chopped) 1 Red Pepper (chopped) 8oz Baby Bella Mushrooms (sliced) 5 Green Onions (diced) 1/2 Red Onion (diced) 3/4 Cup halved grape or cherry Tomatoes Directions: For Pesto sauce Place cashews in food processor and pulse 5-7 times. Add 1/3 cup oil, garlic, yeast, basil, lemon juice, spices, and salt
Read more