Tuesday, March 17, 2015

Lentil Oat Loaf Updated for Gluten Free



This is a great loaf to serve for any meal. 


It took me a while to come up with the right ingredients for this loaf. I tried mushrooms, rice, and a few other items that I won't mention. After my family tried this and said it was OK, I figured it was time to try it with others.

One person thought I was eating old fashion meatloaf! He was amazed that it was SEW good.


Enjoy!


Updated recipe!

Gluten Free instructions follow

Lentil Loaf


1/2 cup lentils
1 cup vegetable/dark stock
1/3 - 1/2 cup water
1 /2 teaspoon ground bay leaf

3/4 cup bulger wheat or rolled oats or use grains of choice such as quinoa, rice, or TVP (Textured Vegetable Protein)
1 cup additional water, boiled (hot)

1/2 cup chopped onions, optional
1/4 cup diced green bell peppers, optional
1.5 - 2 cups** ground oats or ground Sesame Oatburger Mix* or use grains of choice such as quinoa, rice, or TVP (Textured Vegetable Protein)
1/4 cup ketchup
1-2 tablespoons Braggs Amino Acids
2 tablespoons nutritional yeast
2 tablespoons ground flax meal
2 tablespoons vegan Worcestershire sauce
2 tablespoons sesame paste
1 teaspoon molasses
1 teaspoon dried basil
1/2 teaspoon garlic granules 
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper to taste

Topping:
3 – 4 tablespoon BBQ sauce


Instructions

Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, cover and lower heat to low for 25 to 30 minutes, until almost tender. Add the boiling water and bulger wheat or ground oat mix to the pan, cover, and continue cooking on medium-low heat for additional 8-10 minutes.


Preheat the oven to 375°. Spray a loaf pan and line the loaf pan with parchment paper. 


When the lentils and bulger wheat/oats are cooked, remove pan from heat and add remaining ingredients, mixing well. Transfer the mixture to prepared loaf pan and spread BBQ sauce over the top.

Cover with aluminum foil and bake for 32 - 40 minutes. 
Remove foil and bake additional 7 to 8 minutes or until topping just starts to set. 
Remove from the oven and let stand 10 to 15 minutes before serving. Serves 6-8.

This makes exceptional sandwiches especially if sliced after sitting over night in the refrigerator. Wrapping single slices and freezing ensures last minute sandwich fixings.

** The amount of oats to add to the lentil mixture will depend on how 'wet' the lentil mixture is. I have found that two cups of oat mix is about right for me.

*Sesame Oatburger Mix was something I purchased from my co-op only to find it was NOT something I enjoyed; it was very bland and tasteless. The ingredient list looked delicious but not as burgers per the instructions. So it sat in my cupboard until I could come up with a recipe to use it in. 
 
*Sesame Oatburger Mix ingredients: rolled oats, soy granules, sesame seeds, sunflower seeds, nutritional yeast flakes, onion, dill, garlic, parsley, kelp, basil, and oregano.



Gluten Free Loaf

Replace bulger wheat, rolled oats, Sesame Oatburger Mix with grains of choice. Recently having to make this for a gluten free family, quinoa, rice and TVP (Textured Vegetable Protein) were my choices. The loaf was still very good! 
Enjoy!