Appleby Court Lentil LoafJun 30, 2021
- 1 Ener-G Egg Replacer (1½ teaspoon Ener-G Egg Replacer powder with 2 Tablespoons water or make 1 “egg” according to package instructions if using a different brand)
- 1 cup yellow onion, diced (about ½ onion)
- 1 cup green pepper, diced (about ½ green pepper)
- 2 Tablespoons of garlic cloves, minced (about 2 Tablespoons)
- 2 cups of cooked beluga lentils*
- 1 cup of cooked brown rice
- ¾ cups rolled oats
- 2 Tablespoons soy sauce
- 1 teaspoon oregano
- 1 teaspoon curry powder
- ¼ cup ketchup
- ½ teaspoon salt
Preheat the oven to 350 degrees F.
Rip a piece of parchment paper large enough to fill a loaf pan.
In a large bowl, add the Ener-G Egg Replacer powder and 2 Tablespoons of water and whisk until well combined. Allow them to sit for about 5 minutes.
In a large skillet, add the onion and saute. When the onion starts to stick, add a little water. Allow the onion to become translucent (about 5 minutes)
Add the green peppers and saute for an additional 5 minutes.
Add the garlic and saute for 1 minute. Turn off the heat.
In the large bowl with the Ener-G Egg Replacer “egg”, add the lentils, brown rice, oats, sauteed vegetables, ketchup and spices. Stir to combine.
Pour mixture into the loaf pan on top of parchment paper.
Bake for 1 hour. Test with a knife to make sure the knife comes out clean. Allow to cool for at least 20-30 minutes and then flip out. This is a great pan-fried on a sandwich the next day.
NOTE: To cook lentils, add 1 cup of dry lentils to a pot. Fill the pot with enough water to cover the lentils. Bring to a boil, then reduce to simmer, cover and simmer for 30-40 minutes until lentils are tender. In an Instant Pot, I cook using the BEAN button for 3o minutes and Quick Release.
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