This BBQ Quinoa Lentil Loaf is the ultimate husband-approved hearty plant-based dish guaranteed to satisfy guests or family and friends of all appetites and picky eaters. It may sound like a lot of ingredients, but a lot of these items can be “shortcut” by using frozen items from Whole Foods Market.
BBQ Quinoa Lentil Loaf
Husband Approved by Jenergy
- 2 cups cooked lentils (use green or brown)
- 1.5 cups organic cooked quinoa
- 2 1/2 cups water or low-sodium vegetable broth
- 2 organic eggs or 3 tablespoons flaxseed meal (ground flaxseeds)
- 1/3 cup water (6 tablespoons)
- 2 tablespoons olive oil or steam sauté using 1/4 cup water
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced (or corn)
- 1 carrot, finely diced or grated
- 1 celery stalk, finely diced
- 1/2 cup almond or oat flour or finely ground oats (any GF flour of choice)
- 1 heaping teaspoon dried thyme
- 1/2 heaping teaspoon cumin
- 1/2 teaspoon each garlic powder & onion powder…for good measure!
- 1/4 – 1/2 teaspoon ground chipotle pepper, optional
- Cracked pepper & sea salt to taste
- 3 tablespoons organic ketchup
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
This BBQ Lentil Loaf is the ultimate husband-approved hearty plant-based dish guaranteed to satisfy guests or family and friends of all appetites and picky eaters. It may sound like a lot of ingredients, but a lot of these items can be “shortcut” by using frozen items from Whole Foods Market.
The frozen organic lentils, quinoa and quick oats are possibly the most efficient shortcuts you could do. If you don’t have them on handy, you would have to prepare the quinoa and lentils first.
Then, in small bowl combine your eggs OR flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder for all your ingredients.
Next, prepare your veggies! In a pan heat oil or water over medium heat. Sauté garlic, onion, bell peppers, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside. Next, using your hands or an blender, blend 3/4 of the lentil mixture.
You can mash the lentils with a potato masher or fork if you don’t want to use your blender! Combine sautéed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.
Press down firmly filling in along the edges too. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. You may want to make extra sauce for extra dipping or spreading. on top. Spread over top of loaf and bake in oven for about 45 – 50 minutes. Let cool 10 minutes before slicing