This Meatless Monday recipe is great for any day of the week! It is vegan, lactose-free, and gluten-free! An excellent serving of whole-grains, vegetables and protein and jam-packed with vitamins and minerals!
To watch a video of the recipe being prepared click here!
INGREDIENTS:
1 cup dried lentils
2 tbsp oil
1 small onion, minced
2 carrots, minced
2 celery sticks, minced
1 red pepper, minced
4 cloves garlic, minced
1/2 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon chili powder
1/2 teaspoon garlic pepper
1/2 cup oat flour
3/4 cup rolled oats
3 tbsp ground flaxseeds mixed with 1/3 cup water
For the BBQ Sauce:
6oz tomato paste
1/2 cup water
4 tbsp Bragg’s Liquid Aminos
2 tbsp Apple vinegar
2 tbsp honey
1/2 tsp black pepper
DIRECTIONS:
Preheat oven to 350 degrees
Cook lentils until tender — To cook lentils cover 1 cup lentils with 3 cups water and boil for 2-3 minutes. Reduce heat and simmer for 25-30 minutes or until tender.
Sauté onion, carrots, celery, red pepper and garlic over medium heat
Stir in cumin, dried thyme, and chili powder
Continue to sauté until tender
As the lentils are cooking and the vegetables are sautéing you can mix the BBQ sauce.
Combine tomato paste, water, Liquid aminos, apple vinegar, honey, and black pepper.
Stir BBQ sauce until smooth and then set aside until the lentil loaf is ready to bake.
Once lentils are cooked, drain and puree 3/4 cup of cooked lentils.
In large bowl combine lentils, pureed lentils, vegetable mixture, oat flour and oats and flax mixture. Taste for seasoning.
Transfer mixture to loaf pan and spread mix out to create a flat surface, top with bbq sauce and bake for about 45 minutes. Cool slightly before removing it from pan.
