Vegan Cauliflower Lentil Loaf

• Vegan
• Gluten free

• Produce

  • 2 cups Bell pepper
  • 1 cup Brown lentils, cooked
  • 1/4 tsp Chipotle, powder
  • 1 tsp Garlic
  • 3 cups Riced cauliflower, Raw
  • 1 cup Sweet onion

• Condiments

  • 1 tsp Dijon mustard
  • 1/3 cup Ketchup, Unsweetened Homemade
  • 1 tsp Liquid smoke

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Paprika, smoked

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on strengthandsunshine.com

Description

Ingredients

• 1 Cup Cooked Brown Lentils (1/2 cup dry)
• 3 Cups Raw Riced Cauliflower
• 1 Cup Chopped Sweet Onion
• 2 Cups Chopped Bell Pepper
• 2 TB Nutritional Yeast
• 1 Tsp Minced Garlic
• 1 Tsp Dijon Mustard
• ½ Tsp Smoked Paprika
• ½ Tsp Cumin
• ¼ Tsp Black Pepper
• ¼ Tsp Chipotle Powder
• Ketchup Glaze:
• ⅓ Cup Unsweetened Homemade Ketchup
• 1 Tsp Liquid Smoke (I used hickory flavor)

Directions

• Preheat the oven to 400°F.
• To prep: Saute the chopped onion and pepper in a skillet on the stove for a few minutes to soften. Rice the cauliflower in a food processor until you have 3 crumbled cups. Squeeze the crumbles with a towel to release excess water. Cook the lentils according to package and let cool.
• In a large food processor combine all the ingredients for the loaf and process until combined (not smooth, just mixed well).
• Line a 9x5 loaf pan with parchment paper and press in the loaf mixture into the pan and smooth out the top.
• In a small bowl, mix the ketchup and liquid smoke together and then spread it evenly over the top of the pressed loaf.
• Bake the loaf in the oven for 40-45 minutes.
• Let cool before slicing and serving.

Nutrition