Veggie-Packed Lentil Loaf

Ingredients

• 2 tablespoons flax meal
• 6 tablespoons water
• olive oil, to taste
• 1 carrot, diced
• 1 stalk celery, diced
• ½ cup onion, diced
• 2 cups cremini mushroom, diced
• 3 cloves garlic, minced
• ½ cup red bell pepper, diced
• 2 tablespoons tomato paste
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon dried parsley
• ½ teaspoon dried thyme
• 1 tablespoon soy sauce
• 1 tablespoon vegan worcestershire
• 2 cups lentils, cooked
• ¾ cup brown rice, cooked
• ¾ cup quick-cook oats
• ¼ cup ketchup
• 1 teaspoon maple syrup

Instructions

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.