Lentil "Meat" Loaf

A lovely, vegan, gluten free spin and a comfort food favorite. This one is sweeter and more moist than my previous recipe. 

Ingredients:

Lentil Loaf:

2 cups dry lentils 

3/4 cup rice 

1 cup shredded onion

1/2 cup shredded pepper

1 medium apple

1 cup oats

1/2 cup walnuts

1/2 cup garbanzo bean flour

1/4 cup maple syrup

Salt

Glaze:

1 cup ketchup

2 tbl apple butter

2 tbl sriracha

1 tbl braggs liquid aminos

What to do:

Lentil Loaf:

-Cook lentils based on instructions. Generally, it'll be 4 cups water for 2 cups of dry lentils.

-Cook rice based on instruction.  

-While those are cooking, shred up the apple, onion and peppers in food processor. If no food processor, you can grate it by hand.

-Use blade in the food processor to grind up walnuts and oats. Add in garbanzo bean flour to mixture.

-Ensure the lentils are sufficiently drained after cooking. Place in bowl and mash them up with potato masher. 

-Add in veggie/apple mixture and rice

-Add in oat/walnut/flour mixture

-Add maple syrup and salt

-Mix all together until mixture could be formed. It'll be sticky, but the main objective is to ensure it will stick together. If it's still too wet, you can add more oats and garbanzo flour.

-Once all mixed, pour mixture into 14" glass casserole dish. 

-Bake at 375 for 45 minutes

Glaze:

-Add all ingredients together. Place on loaf 30 minutes into its cooking time.

Pictured with daiya mashed potatoes and corn, edamame, and peas.