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Gluten Free - Lentil Loaf

2/26/2013

4 Comments

 
Picture
Yield: 1 – 9″x5″ loaf  Servings: 8

Ingredients
2 tbsp ground flax seeds
6 tbsp boiling water
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
3/4 cup spicy vegan BBQ sauce, recipe below
salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
1 cup gluten-free rolled oats, split in half *see note
1/2 cup almond flour
 
Directions:
  1. Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
  2. Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 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.
  3. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the 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 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.
  4. 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.
  5. Bake uncovered for 35 to 40 minutes at 375F. 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.

healthfulpursuit.com


4 Comments
Barbara Noell
3/25/2013 12:11:12 am

Recipe for BBQ sauce not included. I am gluten free and would like to have this, Thanks

Reply
Robin
3/25/2013 12:42:20 am

I would like to see the BBQ recipe too, thanks.

Reply
Robin
3/25/2013 11:03:09 pm

Your recipe above doesn't include the recipe referred to for the BBQ topping. Some of us would like to make this dish - can you provide the BBQ recipe?

Reply
No Meat March link
3/26/2013 03:38:16 am

Sorry about that! Here is the recipe for the BBQ Sauce:

Spicy Vegan BBQ Sauce

Make this easy spicy BBQ sauce from scratch and avoid buying expensive organic BBQ sauces filled with high fructose corn syrup.

Yield: 1 qt, 1 L of sauce

Servings: 8, 1/2 cup each

Ingredients

1 tbsp olive oil
1 large onion, diced
3-4 garlic cloves minced
1 tsp celery seed
24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
7-ounce jar of tomato paste (or a 6-ounce can)
2 tbsp Sriracha *see note
1/4 cup cider vinegar
1/4 cup whole grain mustard
1/4 cup maple syrup
1/4 cup blackstrap molasses
2 tsp liquid smoke
Directions

Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 20 to 30 minutes, stirring often.
Taste the sauce and make sure you don’t want more of anything, you may want it more sweet, spicy, sour, salty. I like my BBQ sauce tangy and smoky, so I added another 1/4 cup of vinegar and another teaspoon of liquid smoke.
Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.

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