The perfect accompaniment to a salad or soup, this nut and seed loaf is packed with good-for-you ingredients and savory flavour.
Ingredients
1/2 cup
Green lentils, raw
1 1/2 cup
Water
1 tbsp
Flaxseed meal (ground)
(for flax egg)
3 tbsp
Water
(for flax egg)
2 tsp
Extra virgin olive oil
3 clove(s)
Garlic
(minced)
3/4 cup sliced
Yellow onion
1/2 cup chopped
Red bell pepper
1/2 cup chopped
Carrots
1/2 cup diced
Celery
1 cup whole
White mushrooms
(diced)
1/4 cup
Sun-dried tomatoes
(diced)
2 tsp
Cumin
1 tsp
Oregano, dried
1/2 tsp
Cayenne pepper
1/2 cup
Chickpea flour
1/4 cup
Flaxseeds
1/2 cup
Walnuts
(chopped)
3/4 cup shredded
Dairy-free cheddar cheese shreds, Daiya
Instructions
Preheat oven to 325°F.
Line a loaf pan with foil or a thin layer of oil to prevent sticking.
In a medium pot, combine lentils and water. Cover pot and simmer for about 15 minutes, or until lentils are cooked. Drain any remaining water and set aside.
In a small bowl, mix the flaxseed meal with the amount of water stated in the ingredients section to make the flax egg. Stir to remove lumps and set aside.
In a large sauté pan, heat olive oil. Stir in garlic, onion, red pepper, carrot, celery, mushrooms, and sun-dried tomatoes. Sauté for about 2 minutes.
Stir in cumin, oregano, and cayenne and cook another 3-5 minutes, or until vegetables are softened. Turn off heat.
Stir in the cooked lentils, chickpea flour, flaxseeds, walnuts, and vegan cheddar shreds. Stir in flaxseed eggs.
Press the mixture into a loaf pan and bake for 45 minutes or until lightly browned.
Let cool for a few minutes in the pan. Then turn out onto a baking rack to continue cooling before serving.
