MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Quinoa Loaf
Categories: Vegetarian
Yield: 8 Servings

1 tb Olive oil
1/2 c Celery or onion;
- finely chopped
1/2 c Carrot; grated
2 cl Garlic; minced
1 ts Fresh ginger; minced
1/2 ts Dried thyme leaf
1/2 ts Dried oregano leaf
1/2 ts Smoked paprika
1/2 ts Ground cumin powder
1 ts Ground coriander powder
1/3 c Fine corn meal
1/4 c Chickpea flour
1/4 c Vegan BBQ sauce
2 tb Ground flax seed
Salt & pepper; to taste
1/4 c Parsley; finely chopped
2 1/2 c Cooked brown lentils
- (2 cans); up to 3 c,
- well drained
1 3/4 c Cooked quinoa

MMMMM-----------------------CRUMB TOPPING----------------------------
1/2 c Fine gluten free bread
- crumbs
2 tb Pumpkin or sunflower seeds;
- ground
1/4 c Nutritional yeast
1 1/2 tb Sunflower seed oil or
- other neutral oil

Total time: 1 hour 10 minutes

Preheat oven to 375?F.

Oil a 2 qt glass loaf pan or casserole dish

Heat 3 tb oil on medium heat in a saute pan.

Saute garlic, carrots, celery or onion, and beets for 2 minutes.

Reduce heat to low, add herbs and spices, stir 1 minute.

Stir in chickpea flour and brown for 2 minutes, stirring.

Add nut butter, Worcestershire or BBQ or soy sauce, vegetable stock,
salt & pepper to taste and mix until well combined.

Turn off heat, add lentils and mix well.

Stir in corn meal, quinoa, and parsley until evenly distributed.

Spread loaf mixture in oiled pan and smooth the top.

In a separate bowl, mix crumb topping ingredients together with your
hands until mixture is crumbly.

Spread crumbs on top of the lentil loaf.

Cover the loaf with foil and bake for 35 minutes.

Remove the foil and bake 10 minutes more or until topping is browned.

Remove from oven and allow to sit for 10 minutes before serving.

Tips:

Serve with holiday fixings such as cranberry sauce, mashed potatoes or
sweet potatoes, cashew gravy or chickpea gravy.

If you are cooking your own lentils, use 1 cup lentils. Soak for 2
hours in salted water, then drain, cover with salted water and cook
until biteable but still intact, about 30 minutes. The salt keeps the
lentils from getting mushy.

The quinoa should be cooked firm. Use 1-1/2 cups water to 1 cup
quinoa and cook just until all the water is absorbed. Don't over-cook.

Xanthan or guar gum is used in this recipe for extra binding power as
gluten free goods tend to be crumbly. If you don't have it and can't
get it, just leave it out, or use 1 tb arrowroot or corn starch
instead.

To speed preparation of this recipe, cook the lentils and quinoa up
to 24 hours ahead and refrigerate until needed.

Per 133 g Serving: 216 cal, 26 g carbs, 9 g fat, 62 mg sodium,
7 g fiber, 9 g protein, 3 g Sugars, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180912054444/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-quinoa-loaf.php>

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