|10 min||1 h 40 min||12|
|1/2 tsp||Black pepper|
|1 dash||Cayenne pepper|
|1 tsp||Chili powder|
|1 tbsp||Coconut oil (melted)|
|3 clove(s)||Garlic (finely minced)|
|1 dash||Hot sauce (to taste for glaze, optional)|
|1 1/2 cup||Kale (chopped)|
|2 tbsp||Maple syrup (for glaze)|
|1/4 cup||Parsley, fresh (finely chopped)|
|1 cup||Quinoa, uncooked|
|1 1/2 cup||Red lentils, raw|
|1 1/2 tsp||Salt|
|1 tsp||Soy sauce, low sodium (for glaze)|
|2 medium potato||Sweet potato (mashed)|
|1 tsp, ground||Thyme, dried|
|2 medium||Tomato (thinly sliced, for topping)|
|1/2 cup||Tomato sauce, canned (for glaze)|
|1/2 tsp||Turmeric, ground|
|1 medium||Yellow onion (finely chopped)|
Bake the sweet potato until soft.
Cook 1 1/2 cup of dry red lentils with 3 cups of water on the stovetop for 20-30 minutes, lentil should be very soft.
In another pot cook the quinoa in 2 cups of water for about 20 minutes, quinoa should be cooked but still have some texture.
When everything has cooled add the sweet potatoes, lentil and quinoa to a large bowl. Add the rest of the ingredients and with your hands mix until everything is well combined.
Cover the bottom of a 9x13 glass pyrex with parchment paper and lightly coat with a bit of coconut oil or olive oil.
With your hands put the mixture in the pyrex and form a large meat-loaf style loaf. In a small bowl, mix the ketchup, maple syrup, soya and hot sauce. Then brush or spread over the loaf and then top the glaze with thinly spiced tomatoes.
Bake in oven at 350 degrees for 60 to 70 minutes.
Let cool before slicing.