For the lentil loaf
- 2 tablespoon olive oil
- ½ medium yellow onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 8 oz. cremini or button mushrooms, diced
- 3 garlic cloves, minced
- 1 cup cooked green lentils
- 1 cup cooked brown rice
- 1 cup gluten-free rolled oats
- 3 tablespoons tomato paste
- 3 tablespoons tamari
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt + pepper, to taste
For the glaze (optional)
- 2 tablespoons tomato paste
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- Pinch of sea salt
- Heat oil over medium heat in a medium sauté pan and cook onions, carrots, and celery until they’ve softened, about 10 minutes. Add the garlic and cook for 1 minute, and then add the mushrooms. Cook for another 10 minutes, or until all water has evaporated and the veggies are browned. Once well browned, remove from the heat.
- Add lentils, rice, oats, tamari, tomato paste, nutritional yeast, thyme, oregano, basil, ground pepper and sea salt. Stir to combine. Taste the mixture and adjust seasonings as desired.
- For a smoother texture, transfer 3/4 of the mixture to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.
- Stir in the other 1/4 of the mixture and press mixture into a greased loaf pan. Mine is about 8×4”.
- If saving to bake later, wrap well and place in the refrigerator for up to 2 days.
- When ready to bake, preheat oven to 375°F.
- If using the glaze: whisk together the glaze ingredients in a small bowl and spread over top of the loaf. Bake covered with foil for 25 minutes. Uncover and bake for about 10 more minutes. Let rest 15 minutes before cutting and serving.