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Vegan Lentil Loaf - High Carb Hannah

brown lentils

red lentils

water

flax egg (3 tbsp ground flax seeds, 6 tbsp water)

garlic cloves, minced

onion, diced

red bell pepper, chopped

carrot, chopped

stalks celery, chopped

oats

fennel

thyme

onion powder

Italian seasoning

cayenne

ketchup

oven

Combine 3 tbsp ground flax, 6 tbsp water, mix and let it sit for about 10 minutes.

Pulse 1 1/2 cup of oats in blender to make oat flour.

Combine your lentils, water, and the rest of the ingredients (except for the oats, seasonings and ketchup) in a large sauce pan. Bring to a boil, cover, reduce the heat to a simmer and let cook about 30 minutes or until the majority of the water is absorbed.

Remove from heat, add in flax egg and seasonings, then slowly add in oats until you get a thick consistency.

 Transfer mix to a non stick loaf pan and place in the oven on the middle rack for 30 minutes uncovered.

Remove from the oven, spread a thin layer of ketchup over the top of the loaf and place back in oven uncovered for 15 minutes or until the ketchup caramelizes. 