Time Commitment:
Considerable (60-90 minutes) *
Cooking Level:
Moderate
Ingredients:
2 c cooked lentils
1 c cooked brown rice
½ c chopped walnuts
2 carrots
1 cup mushrooms
1 stalk of celery
1 medium onion
1 tbsp minced garlic
1 tsp avocado oil (or oil of choice)
½ c almond flour (or bread crumbs)
2 tbsp flax + ¼ c water
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt (or salt of choice)
½ tsp pepper
1 tbsp dried parsley
½ tsp thyme
Topping:
¼ c tomato paste
½ c water
1 tsp pure maple syrup
¼ tsp pepper
Instructions:
Preheat oven to 350 degrees.
This recipe takes less time if lentils and rice are cooked ahead of time. Otherwise, it will take about 30 minutes to cook both (see notes below).
Finely chop walnuts, mushrooms, carrots, celery, and onion (I use the food processor) and cook in oil for 10-15 minutes until soft and flavors are combined.
While vegetables are cooking, pulse together lentils and brown rice in a food processor and pour into a mixing bowl.
Prepare flax egg by adding ¼ c water to 2 tbsp ground flax and set aside.
Pour cooked veggies into lentil/rice mixture, add spices, almond flour (or bread crumbs), and flax “egg” and mix.
Dump into loaf pan and press down.
Bake for 35 minutes.
While loaf is baking prepare topping by whisking together tomato paste, maple syrup, water, and pepper.
Remove loaf after 35 minutes and cover with the sauce mixture. Place back in the oven and cook for an additional 10 minutes.
Remove from oven and allow to cool for 5 – 10 minutes for easier slicing and serving. Otherwise it can be sliced and served immediately but it won’t hold its shape as well. I’m usually not concerned with how pretty it is, so I will serve immediately.
Nutrition Facts (per slice):
Makes approximately 10 slices.
Calories: 162 Fat: 6g Carbohydrates: 21g Sugar: 4.4g Fiber: 6g Protein: 7g
Notes:
*For quicker prep, use a bag of frozen mirepoix in place of carrots, celery, and onion and prepare lentils and rice ahead of time (can be made the day prior and stored in the fridge).
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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