4 cups Organic French Lentils (Green)
1 Veggie Boullion
1 Bay leaf
1 Yellow Onion Diced
2&1/2 Cups Cremini White Mushrooms diced
1 Large Red Bell Pepper diced
4 Carrots diced
4 Celery Stalks diced
4 Garlic Cloves diced
4 Tbs. Flax Seed ground
1 Tbs. Fresh Oregano
1 tsp. Fresh Thyme
4 tsp. Za’atar Spice
1 Tbs. Fresh Parsley diced
4 Tbs. Tomato Puree
1/4 cup White Vermouth
1&1/2 Cups Breadcrumbs, 3 slices of WW toast garlic rubbed with Miyoko’s butter, add to blender until semi-fine (1/4 cup Hazelnuts blended with bread is optional)
1 Cup GF Organic Oats
1 tbs. Black Olive Tapenade
2 Tbs. bbq sauce
1 Tsp. Turmeric
Black pepper
Salt
KETCHUP GLAZE
1 cup Ketchup
1 tsp. Bourbon Maple Syrup
Brown Sugar or Coconut sugar
Miyoko’s Creamy Chive Vegan Cheese
1. Bring 6 cups water to a boil with veggie bouillon, bay leaf, rinse lentils, add lentils and simmer for approximately 15 -20 minutes, salt, taste, do not overcook. Remove from heat immediately and drain. Set aside.
2. In a large cast iron pan, sauté onion for a few minutes, splash with Vermouth and reduce. Add the mushrooms, carrots, each stirring for one minute, add the spices: oregano, thyme, parsley, za’atar. Add the red bell pepper, garlic and cook for a few minutes all the veggies.
CUISINART BLENDER
Add lentils, veggies, flax seed, oats, breadcrumbs, put through top spout to fit it in, tomato puree, bbq sauce, black olive tapenade, my turned into a fine blend so easy to slice and mold, if you want chunkier just blend it less.
Oil lightly around all sides of loaf pan and add the mixture almost to top, save the rest for a smaller loaf. Add chunks of Miyoko’s Vegan Creamy Chive on top,(optional) in batches, about a 1/4 wheel. Add half the ketchup glaze to top. Remove at 40 minutes, and add the rest glaze with sugar drizzle for another 15. Remove and let sit for 10 minutes. Slice with spatula, and serve with mashed potatoes, Purple Broccoli, and Artichokes with vegan mayo lemon dressing.
MASHED POTATOES
6-8 Large Yukon gold potatoes, washed, peeled and quartered.
1 Clove Garlic, minced
2 tbs. Earth Balance Butter
Soymilk
Salt
Miyoko’s Creamy Chive Cheese just a small chunk
Add potatoes to boiling water with salt, boil for approximately 10 minutes, taste for doneness. Drain and add 2 tbs. Earth Balance butter, garlic, soy milk as you go along blending decide how creamy you want by adding the soy milk in slow batches, blending with electric beater. Add vegan cheese and let it melt. Use a cup measure to add a nice cup in the middle of your plate.
This is great for any holiday, or any time of the season for a fulfilling rich meal or when you have guests. Makes about 8 large slices. The taste with Za’atar is phenomenal and Miyoko’s cheese, made it even more rich and satisfying. Let me know if you tried it, it’s so delicious and such a comfort food. Enjoy!
