• 3 cups cooked green lentils (about 1 cup dried, or can use canned)
  • 2 tbsp ground flax seeds+6 tbsp water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 red capsicum, chopped
  • 2 portabello mushrooms, chopped
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp tomato sauce
  • 1 tbsp tamari
  • 1/2 tbsp worshershire sauce
  • 1/2 cup quinoa, (already cooked)
  • 1/2 cup oats

Glaze

  • 1/4 cup tomato sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

    1. Mix the ground flax seeds with the water and let sit for 5 minues to gel.
    2. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs.
    3. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together. 
    4. Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture.
    5. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly.
    6. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf. 
    7. Bake at 175 degrees for 35-45 minutes.
    8. Let cool for 30 minutes before removing from the pan.