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Ingredients
  • subheading: Loaf:
  • ½ cup brown lentils
  • ⅓ cup uncooked quinoa or use millet or other similar cooking grain
  • 1 bay leaf
  • 2 ¼ cups of water
  • 2 tsp oil
  • ¾ cup chopped onion
  • 3 cloves of garlic finely chopped
  • 1 jalapeno chopped (optional)
  • ½ cup celery finely chopped
  • ½ cup carrots thinly sliced or grated
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ cup raisins add less for less sweet
  • 2 tbsp flaxmeal or chia seed meal
  • 1 Tbsp vegan worcestershire sauce or use a ½ tsp of tamarind paste, a tsp of molasses, vinegar and a ½ tsp ground mustard to make soy-free
  • 2 to 3 Tbsp ketchup
  • 1 to 2 Tbsp tamari or use coconut aminos to make soyfree
  • 2 Tbsp tahini
  • 1 to 2 tbsp nutritional yeast
  • ¼ tsp coarsely ground fennel seeds
  • ½ cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf
  • subheading: Glaze:
  • ¼ cup ketchup
  • 1 tsp or more hot sauce to taste
  • 2 tsp maple
  • 1 tsp Worcestershire sauce
Steps
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