Yum! True comfort food.
2 cups water
1 cup lentils
1 onion, diced
1 cup quick-cooking oats
3⁄4 cup grated vegan cheese (cheddar, monterey jack, swiss or mozzarella)
2 tablespoons flax meal
1/4 cup + 1 tablespoon water
4 1⁄2 ounces spaghetti sauce or 4 1⁄2 ounces tomato sauce
1/4 cup bell pepper, finely chopped (any color)
1/4 cup celery, finely chopped
1 teaspoon garlic powder or 1 clove garlic, minced
1 teaspoon dried basil
1 tablespoon dried parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar, packed
4 teaspoons vinegar (white wine, red wine, balsamic or apple cider)
Add 2 cups of water to saucepan and boil
Mix in 1 cup of lentils and simmer for 20-25 minutes until most of the water is absorbed and lentils are tender
Remove from heat
Make flax egg (a binder replacement for eggs)
Mix 2 tablespons of flax and 1/4 cup + 1 tablespoon water
Let set while you assemble the rest of the lentil loaf
Drain and mash lentils (make it mushy but leave some lentils whole)
Stir in onion, oats and cheese until mixed
Add flax egg, tomato sauce, bell pepper, celery, garlic, basil, parsley, salt and black pepper
Spoon into well-greased loaf pan
Smooth top with back of spoon.
Bake at 350 degrees for 30 minutes, cover top with glaze
Bake an additional 10-15 minutes
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
NOTE: This recipe is a bit time consuming, so you may want to make a double batch and freeze one. Just wrap tightly in plastic wrap, then foil. To reheat, let thaw in fridge overnight, unwrap and microwave covered until hot throughout.
Inspired by and Veganized Really Good Vegetarian Meatloaf (Really!):