Plant-based lentil loaf (Printer-Friendly Version)

# Shopping List:

→ Bread Base

01 - Cooked red beans - 1 cup
02 - Cooked brown lentils - 1 cup
03 - A medium red onion - 1
04 - Three garlic cloves
05 - Two whole carrots
06 - One celery stalk
07 - A small red bell pepper

→ Herbs and Seeds

08 - Pumpkin seeds - 1/4 cup
09 - Sunflower seeds - 1/4 cup
10 - Fresh parsley - 1/2 cup
11 - Dried fennel seeds - 1 teaspoon
12 - Ground paprika - 1 teaspoon
13 - Oregano leaves (dried) - 2 teaspoons

→ Binders and Seasonings

14 - Ground flax seeds - 5 tablespoons
15 - Warm water - 1/2 cup
16 - Chickpea flour - 1/2 cup
17 - Tamari sauce - 2 teaspoons
18 - Himalayan pink salt - 1 teaspoon
19 - Dijon mustard - 1 tablespoon

→ Extra Spices

20 - Ground cumin - 1/2 teaspoon
21 - Dried basil - 1/2 teaspoon
22 - Pepper grinder - 1/2 teaspoon
23 - Red chili flakes - 1/2 teaspoon

→ Toppings

24 - Grated carrots - 1 and 1/2 tablespoons
25 - Ground ginger - 1 tablespoon
26 - Sunflower seeds - 1 and 1/2 tablespoons
27 - Pumpkin seeds - 1 and 1/2 tablespoons

# Let's Cook:

01 - Mix flax seed powder and water in a bowl. Stir everything together and let it sit for a while.
02 - Heat your oven to 350°F (175°C). Line a rectangular baking dish with parchment paper.
03 - Heat 2 tablespoons of water in a large pot. Sauté the red onion and garlic for about 5 minutes. Throw in the carrots, celery, and bell pepper, and keep cooking for another 5 minutes, stirring occasionally.
04 - Turn off the stove. Toss in the beans, lentils, sunflower seeds, pumpkin seeds, parsley, and all the spices. Stir everything to combine.
05 - Add the chickpea flour, flax seed mixture, Dijon mustard, Tamari sauce, and salt. Stir well to mix.
06 - Process the mixture in small parts using a food processor. Spread it into the prepared baking tray. Sprinkle grated carrots, sunflower seeds, pumpkin seeds, and ginger over the top.
07 - Bake for 50 minutes, or until the loaf is firm and golden.
08 - Cool the loaf on a rack for 15 minutes. It can be kept in the fridge for up to a week.

# Cook's Tips:

01 - This vegan loaf is packed with plant-based protein.
02 - Perfect for breakfast or a quick healthy snack.
03 - It stays fresh in the fridge for up to 7 days.

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