Spinach & Mushroom Lentil Loaf

"Delicious vegan and gluten free recipe with lentils, spinach and mushrooms. Topped with delicious vegan BBQ sauce"
 
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photo by palousebrand photo by palousebrand
photo by palousebrand
Ready In:
2hrs
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender. Drain, cool and separate volume into 1½ cups and ½ cup measures.
  • Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
  • Preheat oven to 375°.
  • Heat olive oil over medium heat and a large saucepan. Add onion and garlic, sauté for approximately 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender. Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted. Add in Braggs and ½ cup of the Spicy BBQ Sauce – combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste, if needed.
  • Using a food processor, process 1½ cups of the cooked lentils and ½ cup of the oats until smooth, (if there are a few bits remaining, that’s ok), place mixture in a large bowl. Add in remaining lentils and oats. Add the flax mixture, almond flour and cooked vegetable mixture. Stir to combine and then use your hands to finish mixing and slightly mashing together. All ingredients are now together and ready to spoon into a 9”x5” loaf pan. Make certain you press the mixture into the loaf pan firmly.
  • Spread ¼ cup of BBQ sauce on top of the lentil loaf.
  • Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.

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RECIPE SUBMITTED BY

We grow garbanzo beans, split peas, lentils & wheat berries. Non-GMO Verified & Kosher Parve straight from our fields to you. Now we are bringing you gourmet recipes featuring our products for more check out www.palousebrand.com.
 
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