Eosinophilic Esophagitis Friendly Vegan Lentil Loaf
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Learn more →Ingredients
6 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the loaf
- 1 cup green or brown lentils, rinsed
- 2 ½ cups vegetable broth
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 cup rolled oats
- 2 tbsp tomato paste
- 1 tbsp vegan worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or the back of a spoon, mash roughly two-thirds of the lentils, leaving the rest whole for texture.
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