Servings: 4-6
Ingredients:
1 yellow onion
2 carrots
2 ribs of celery
8 ounces of mushrooms
1/4 walnuts
1/4 cup ground flax meal
1 1/4 cup of dry brown lentils
2 cups of vegetable broth
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1 Tbsp coconut aminos
1 tsp avocado oil
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
¼ cup unsweetened ketchup or BBQ sauce
Directions:
Cook lentils in vegetable broth. While the lentils cook (about 15 minutes), chop onion, carrots, celery, and mushrooms into small dice. Chop walnuts finely. Add avocado oil to a pan on medium heat and saute onions, carrots, and celery until slightly soft. Add mushrooms and cook for another 5 minutes. Add tomato paste, balsamic vinegar, coconut aminos, and seasonings to the vegetable mixture. Warm through. Add half of the cooked lentils to a large bowl. Mash the lentils with a fork to form a thick paste-like texture. Add the remaining lentils, cooked vegetables, chopped walnuts, and flax meal into the bowl. Stir until completely combined. Line a loaf pan with parchment or use a silicone loaf pan. Add the loaf mixture to the loaf pan and pack down the mixture to form a loaf. Add ketchup or BBQ sauce to the top of the loaf. Bake at 400°F for 40-45 minutes. Let cool before removing from the pan, and slice to serve!