Ingredients
1 cup vegetable broth (for flax egg)
30g flaxseed meal
100g yellow or white onion diced
100g carrots diced
100g celery diced
1 small jar of pimentos
3 cloves of garlic diced
112g of meatless crumbles
1 tbsp tamari or aminos
2 tsp thyme
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp fennel seeds
40g garbanzo bean flour
75g red lentils (cooked, but the weight is before cooking)
2 slices protein bread
1/4 cup hot tea water
4 cups frozen broccoli (to serve on the side-1 cup per serving)
Instructions:
Preheat oven to 350F and line loaf pan with parchment paper.
In a small bowl, whisk the flax seed and 1/2 cup of the broth and set aside.
In a large pot, add the onions and cook until translucent, about 4 minutes.
Add the carrots, celery and cook for 2-3 minutes until tender
Add pimientos and garlic
Once everything is combined, lower heat and add meatless crumbles, veggie broth, aminos, thyme, salt, cayenne pepper, fennel seeds and black pepper. Allow the crumbles to absorb all the liquid
Once the liquid is absorb, slowly add the flax egg mixture and garbanzo bean flour and the lentils. Fold until reaching a sticky mixture
Transfer mixture to loaf bad and press down and spread evening
Bake for 1 hour, add gravy on top if desired
10.Let cool before slicing and serving.
Video where I make this recipe: https://youtu.be/sc3-9j-LDKw
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