Source: Living Vegan | Makes: 1 loaf | Time: 1 hr
Ingredients
1 cup red #lentils, rinsed
1/2 cup cooked #rice
2 cups veggie broth (homemade to reduce sodium)
1 tsp Tubby Olive Smoked EVO
1 small onion, finely chopped
1 tsp minced garlic
1 1/2 cup mixed veggies (I did finely chopped red #BellPepper and #carrots, and fresh #corn kernels)
1 tbsp ground flax + 3 tbsp water allow to sit for 10 minutes
S&P, to taste
Italian seasoning
1 tbsp fresh parsley, chopped
BBQ sauce or ketchup for topping
Instructions
Prepare a flax "egg" by combining 1 tbsp of ground flax plus 3 tbsp of water. Allow to sit until ready to use. It will become thick and gelatinous, much like an egg.
Cook the lentils according to package instructions which is typically bringing to a boil, then cover and reduce to a simmer until tender, 5-7 minutes. Strain to remove any excess liquid.
While the lentils are cooking, you can prepare your veggies. Simply saute in 1 tsp of oil until tender and just starting to get some color. Allow to cool slightly.
Preheat oven to 375 degrees.
Puree the lentils and rice in a food processor. Not too much, just a quick pulse or two.
Combine the lentil mix and vegetables in a large bowl. Add the flax "egg", seasonings, salt, pepper, parsley, etc. and place into a loaf pan prepared with cooking spray or lined with parchment. Top with barbecue sauce or ketchup, if desired.
Bake for about 30 minutes or until it has risen slightly, is golden brown around the edges and somewhat firm to the touch. Allow to cool slightly.
Journal
Food & Drink
2 cups coffee
8 glasses of water
1 glass tomato juice
Egg white wrap with last night's kale salad
1 lite mini baby bell
Small bowl of leftover salad
1 banana
Crackers
Red wine
Tonight's recipe with broccoli salad
Exercise
2.65 mile walk
9000+ total steps