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. Â 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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