LENTIL MUSHROOM LOAF

Ingredients

• 7.2 pcs Crimini mushrooms
• 1/3 pcs Onion
• 1.2 pcs Carrots, diced small
• 1.8 pcs Garlic clove, minced
• 18 ml Coconut amino sauce
• 12 g Flaxseeds, ground
• 45 ml Water
• 70 g Walnuts, toasted
• 16 g Sun-dried tomatoes, chopped
• 3 g Thyme, fresh
• 240 g Lentils, boiled, MRSJP
• 35 g Rolled oats
• 35 g Oat flour
• 4 g Sea salt
• 50 g Ketchup
• 18 ml Balsamic vinegar

Method

1. Preheat the oven to 350ºF (177ºC) and line a loaf pan with parchment paper.
2. In a skillet over medium heat, add 1 tbs water or stock. Once hot, add the mushrooms and cook for about 4 minutes, until softened. Stir in the onion and carrots and cook for an additional 3 minutes. Add the garlic cloves and coconut aminos and stir for 1 minute. Remove from heat and set aside.
3. Add the flax seeds and water to a small bowl, stir and set aside.
4. Add the walnuts to a food processor, pulse to chop and then place in a large bowl. Then add the vegetable mixture, sun dried tomatoes and thyme to the food processor and pulse to a rough consistency, while still leaving some vegetable chunks. Add to the large bowl. Then add about 3/4 of the lentils to the food processor and pulse to incorporate, but not completely smooth. Add this along with the remaining lentils to the large bowl.
5. Add the oats, oat flour, flax mixture and salt to the large bowl and mix to combine. Pour into the prepared loaf pan, pressing down to ensure it's smooth.
6. Mix the ketchup and balsamic together in a small bowl. Add this glaze on top of the lentil loaf and place in the oven for 45 to 50 minutes, until cooked through. It should be golden brown and the edges dry to the touch. Let it rest for 10 minutes in the pan, then remove and place on a cooling rack. Slice and enjoy!