Mushroom Lentil Loaf

2 cups green lentils, cooked (about ¾ cup dry green lentils)
2 tbsp olive oil
½ medium yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
8 oz button mushrooms, sliced
2 heaping tbsp tomato paste
2 tbsp soy sauce (or tamari, if gluten free)
1 tbsp Worcestershire sauce (use Annie's Natural brand, if vegan or vegetarian)
1 ¼ tsp thyme
1 cup of old fashioned oats, divided
½ cup almond meal

For the glaze
½ cup organic ketchup
1 tbsp coconut sugar (I used a little less)
1 tsp whole grain dijon mustard
1 tsp apple cider vinegar


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