Ingredients
1 cup dry lentils
1 chopped onion
3 cloves smashed garlic, divided
2 cups vegetable broth, (plus extra to sauté veg)
1 small zucchini, finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1/4 tsp red chili flakes, or, to taste
Kosher salt and freshly ground pepper to taste
1 flax egg, lightly beaten (1 Tbsp ground flax plus 3 Tbsp water)
1 tbsp finely chopped fresh coriander and mint leaves
1 cup gluten-free breadcrumb or 1/2 and 1/2 nutritional yeast
1/2 cup non-dairy mozzarella
3/4 cup ketchup (organic, sugar-free or low sugar is great)
1/4 cup plus 2 tbsp balsamic vinegar
Preparations
Add lentils, onion, half the garlic, and broth to a stockpot, bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat until ready to use. Liquid should be mostly absorbed; you should not have to drain.
Preheat the oven to 425F degrees. Heat a large sauté pan over medium-high heat; dry sauté the zucchini, bell peppers, garlic paste, and 1/4 teaspoon red pepper flakes, adding a tablespoon of water or broth to loosen stuck bits, as needed. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the flax egg and fresh herbs in a large bowl. Add the lentils, breadcrumbs, non-dairy cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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