Barbeque Sauce Lentil Loaf - Vegan and Gluten-Free
"Dense, moist, savoury, this vegan lentil loaf is also great for sharing with gluten-intolerant coworkers at office potlucks.
I adapted this recipe from http://www.healthfulpursuit.com/2012/02/tasty-yummies-gluten-free-vegan-lentil-meat-loaf/ when I was looking for a new lentil loaf recipe. It's delish! It's also the first vegan lentil loaf recipe that holds it's shape well. For onions-and-garlic-free barbeque sauce, look for my posted homemade barbeque sauce recipe."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons boiling water
- 1 tablespoon olive oil
- 1 cup shiitake mushroom, diced
- 2 cups bok choy, chopped
- 1 tablespoon fresh thyme, chopped
- 3⁄4 cup barbecue sauce
- 1 pinch salt and pepper, or to taste
- 1 cup walnuts, chopped
- 2 cups green lentils, cooked, cooled and split into 1 1/2 cups and 1/2 cup
- 1 cup rolled oats, split in half
- 1⁄2 cup almond flour
directions
- Preheat the oven to 375°F.
- In a small bowl, combine ground flax seeds with boiling water. Stir and set aside. After a few minutes, the flax seeds with form a sticky goopy mixture, like beaten eggs.
- Heat the olive oil in a large saucepan over a medium heat, add the mushrooms and cook 3 to 5 minutes until the mushrooms are tender, add in the thyme and bok choy and cook until the bok choy is tender, about 5 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
- Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in a food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour, chopped walnuts, and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
- Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
- Bake uncovered for 35 to 40 minutes at 375°F Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.
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RECIPE SUBMITTED BY
<p>I love life and I love good food!</p>
<p>I have been vegetarian for 11 years. I also enjoy eating and sharing yummy food with family, friends, and coworkers - almost none of whom are vegetarian. Over the years, I've come up with recipes that everyone, veggie-and-non-veggie alike, can enjoy. I aim for vegetarian recipes which taste so good, you can enjoy them even if you aren't vegetarian.</p>
<p>I aim for very nutritious, wholesome recipes, based around whole natural ingredients, especially vegetables, whole grains, and legumes. These ingredients tend to be some of the most economical foods to eat as well.</p>
<p>In the past couple of years, my husband has chosen to eliminate alcohol, onions, and garlic from his diet. Eliminating onions and garlic from my recipes was a challenge, and I do not understand the reasons for it, despite my repeated attempts. If finding vegetarian recipes my meat-loving family enjoys wasn't hard enough, imagine removing the flavour of garlic as well. Interestingly though, I think my cooking skills have expanded because of this challenge. I was challenged to find flavours to replace the onions and garlic, and I ended up learning to make my own salad dressings, fajita and taco seasonings, soup broth base, etc. I now prefer my homemade salad dressings over any I've ever bought from a store, and my grocery bill has gone down. We are also eating almost no chemical preservatives at all, since processed foods are almost eliminated when you stop eating onions and garlic.</p>
<p>My recipes are mostly adaptations from favourite recipes I found on online recipe sites, especially food.com. I learned to cook vegetarian as a young adult, living with my now-husband, and recipe foodsites were my main source of recipes. I changed the recipes slightly based on personal taste, availability of ingredients in my kitchen the day I was trying out a new recipe, and more recently, to omit onions and garlic. When a recipe is a near copy-cat of someone else's recipe, I try to give due credit.</p>
<p>I hope you enjoy my recipes :-).</p>
<p>Good eating!</p>
<p>~Marianne</p>
