Ingredients: |
Ingredients: 2 tbsp. flax meal
6 tbsp. water
Olive oil, to taste
1 carrot, diced
1 stalk celery, diced
½ cup onion, diced
2 cups cremini mushroom, diced
3 cloves garlic, minced
½ cup red bell pepper, diced
2 tbsp. tomato paste
½ tsp. salt
¼ tsp. pepper
1 tbsp. dried parsley
½ tsp. dried thyme
1 tbsp.soy sauce
1 tbsp. worcestershire
2 cups lentils, cooked
¾ cup brown rice, cooked
¾ cup oats
¼ cup ketchup
|
Directions: |
Directions:1. To make flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
2. Preheat the oven to 350ºF
3. In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to simmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
4. Add the onion and mushrooms,. Cook another 3-4 minutes until the onions are semi-translucent.
5. Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, garlic salt and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
6. Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
7. Add the soy sauce and Worcestershire sauce and cook 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
8. In a large bowl mix lentils, brown rice, oats, flax eggs, and sautéed vegetables. Then transfer to a food processor to pulse 10-12 times mixture is still slightly chunky.
9. Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula. Brush the top of the loaf with ketchup.
10. Bake the loaf for 4-50 minutes, or until a fork inserted in the middle comes out clean.
|
This recipe for Veggie-packed Lentil Meatloaf is from