Nut-and-Seed Loaf

Prep 15 min

Cook 55 min

Ready in 1 h 10 min

Servings 4

Ingredients

• 1/2 cup Green lentils, raw

• 1 tbsp Flaxseed meal (ground) (for flax egg)

• 3 tbsp Water (for flax egg)

• 2 tsp Extra virgin olive oil

• 3 clove(s) Garlic (minced)

• 3/4 cup sliced Yellow onion

• 1/2 cup chopped Red bell pepper

• 1/2 cup chopped Carrots

• 1/2 cup diced Celery

• 1 cup whole White mushrooms (diced)

• 1/4 cup Sun-dried tomatoes (diced)

• 2 tsp Cumin

• 1 tsp Oregano, dried

• 1/2 tsp Cayenne pepper

• 1/2 cup Chickpea !our

• 1/4 cup Flaxseeds

• 1/2 cup Walnuts (chopped)

• 3/4 cup shredded Dairy-free cheddar cheese shreds, Daiya

• 1/4 cup Parsley, fresh (optional)

• 2 tbsp hulled Sun!ower seeds (optional)

Instructions

Preheat oven to 325°F.

1. Line a loaf pan with foil or a thin layer of oil to prevent sticking.

2. In a medium pot, combine lentils and 1 1/2 cups water. Cover pot and simmer for about 15 minutes, or until lentils are cooked. Drain any remaining water and set aside.

3. In a small bowl, mix the flaxseed meal with 9 tablespoons of water and stir to remove lumps. Set aside.

4. In a large sauté pan, heat olive oil. Stir in garlic, onion, red pepper, carrot, celery, mushrooms, and sun-dried tomatoes.

5. Sauté for about 2 minutes. Stir in cumin, oregano, and cayenne and cook another 3-5 minutes, or until vegetables are softened. Turn off heat. Stir in lentils, chickpea !our, !axseeds, walnuts, and vegan cheddar shreds. Stir in !axseed eggs.

6. Transfer to a loaf pan and bake for 45 minutes or until lightly browned. Let cool for a few minutes in the pan. Then turn out onto a baking rack to continue cooling.

Recipe from: One Green Planet