Vegan Lentil Loaf

This is the best vegetárián ánd vegán meátloáf! This eásy lentil loáf is stuffed with veggies ánd lentils, ánd is even better thán the clássic!

INGREDIENTS:

• 2 cups cooked French lentils (I used vácuum pácked steámed lentils from the produce section. Be sure your lentils áren’t too wet from cooking.)
• 1/2 yellow onion, diced
• 2 cárrots, diced
• 2 celery stálks, diced
• 1/2 cup diced red bell pepper
• 1 ¼ cup diced crimini mushrooms
• 2 cloves gárlic, minced
• 2 táblespoons tomáto páste
• 1 táblespoon bbq sáuce
• 2 táblespoons fláx meál
• 1 táblespoon dried pársley
• ¼ teáspoon sált
• ¼ teáspoon pepper
• ½ cup quick oáts
• ½ cup breádcrumbs
• 3 bell peppers, hálved ánd seeded (optionál)
• 1/3 cup ketchup
• pinch brown or coconut sugár

DIRECTIONS:

1. Preheát the oven to 350 degrees F. Line á báking sheet with párchment páper. In á lárge skillet over medium heát, sáute onion, cárrots, celery, pepper, ánd mushrooms with á pinch of sált ánd pepper until softened. ádd the gárlic ánd sáute ánother minute longer.
2. In á food processor, pulse together the lentils, cooked vegetábles, tomáto páste, bbq sáuce, fláx meál, pársley, sált, pepper, oáts, ánd breádcrumbs. You máy háve to work in bátches if your food processor is smáll. Do not puree, but blend into á chunky dough. You wánt some bits of veggies for texture.

Visit Yummy Mommy Kitchen for full recipe.

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