Ingredients
1/2 cup oats
1 cup cooked lentils
1 cup cooked quinoa
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup grated carrots
1 cup finely chopped mushrooms
1/4 cup ground flaxseed
mixed with 1/2 cup water (flax egg)
2 tbsp soy sauce or tamari
2 tbsp tomato paste
1 tbsp nutritional yeast (optional, for a cheesy flavor)
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup chopped parsley (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Sauté Vegetables: In a large skillet, sauté the onions and garlic over medium heat until softened. Add the grated carrots and chopped mushrooms, and cook for another 5 minutes until the vegetables are tender and any liquid has evaporated.
Mix Ingredients: In a large bowl, combine the cooked lentils, quinoa, and sautéed vegetables. Add the oats, flax egg, soy sauce, tomato paste, nutritional yeast, smoked paprika, thyme, cumin, salt, and pepper. Mix everything together until well combined. If the mixture is too dry, add a little water; if it’s too wet, add more oats.
Shape the Loaf: Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top.
Apply Glaze: In a small bowl, mix the ketchup, maple syrup, and balsamic vinegar. Spread the glaze evenly over the top of the loaf.
Bake: Place the loaf in the oven and bake for 45-50 minutes, or until the top is golden and the loaf is firm to the touch.
Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes before slicing. Garnish with chopped parsley if desired and serve.
Enjoy.