1 tbsp olive oil
½ onion, finely chopped
3 cloves garlic, minced
1 medium-large carrot, grated
1 rib celery, thinly sliced
1½ cups kale, shredded and tightly packed
1½ cups mushrooms, thinly sliced
¼ tsp thyme
¼ tsp oregano
1 tsp salt
black pepper to taste
1 cup overcooked green lentils
1 cup cooked brown rice
⅓ cup oat flour (or ground oats)
3 tbsp ground flax seed
2 tablespoons nutritional yeast
½ cup ground walnuts
¼ cup cranberry sauce
– Cook your brown rice and lentils. The whole cooking process will go by much faster if you happen to have leftovers of either ingredient on hand, but cooking them fresh is perfectly fine too.
– Prep and chop all of your ingredients. Try to keep everything relatively small, your loaf will hold together better that way.
– Preheat your oven to 200°C.
– Heat 1 tbsp oil in a large frying pan and heat over medium-high. Once your frying pan is heated, add the onion, garlic, carrot, celery, and kale. Sauté until the onion starts to become translucent (about 2 minutes.)
– Add the mushrooms, oregano, thyme, salt and pepper and continue sautéing until everything is just tender.
– In a large bowl, combine the sautéed vegetables, brown rice, lentils, oat flour, ground flax seeds, nutritional yeast, walnuts, and cranberries.
– Mix everything VERY thoroughly. It’s best to mix everything quite roughly so that you’re mashing some of the ingredients together. This is really important for proper binding in this recipe. If the mixture doesn’t hold together easily, blend about ⅓ of the mixture using a food processor or immersion blender and recombine. For best texture and appearance do not blend 100% the mixture.
– Firmly press the mixture into a parchment paper lined loaf pan or 9×9 cake pan.
– Bake for 25 minutes. Remove from oven, pour the glaze over the loaf and bake for another 10-15 minutes.
– Remove from oven and let sit for 10-15 minutes to fully set.
Cranberry Glaze: In a high speed blender, blend cranberry sauce until completely smooth.