Lentil Mushroom Loaf (gluten-free)

Name: Lentil Mushroom Loaf (gluten-free)
Ingredients: 1 cup green or brown lentils, cooked (or cook 1/2 cup lentils beforehand); 1+1/2 cup quinoa, cooked (or cook 1/2 cup dry quinoa beforehand); 2 large carrots, grated; 3 ribs celery, grated; 1 medium onion, diced finely; 16 oz mushrooms, diced finely (they will shrink a lot); 3-4 cloves garlic, minced; 3 tbsp ground flax seeds, mixed with 9 tbsp water; 3/4 to 1 cup oat flour (or use chickpea flour) (see note 1); 3 tbsp nutritional yeast; 1 tsp smoked paprika; 1 tsp apple cider vinegar; 1 tsp salt (or to taste); 1/2 tsp dried thyme; 1 tbsp reduced sodium tamari (see note 3); 2 tbsp tahini, optional; 3 tbsp tomato paste; 1 tbsp reduced sodium tamari/soy sauce/NoSoy; 1 tbsp apple cider vinegar; 1 tsp onion powder; 1 tsp sriracha, optional; 1 teaspoon maple syrup, optional

zardyplants.com

This firm, savory, satisfying Lentil Mushroom Loaf is the perfect main dish for Thanksgiving, Christmas, a dinner party, or any occasion.

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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