Mushroom Lentil Loaf

pumpkinandpeanutbutter.com

Lainna

2 cups green lentils, cooked (about ¾ cup dry green lentils)

2 tbsp olive oil

½ medium yellow onion, diced

½ cup carrots, diced

½ cup celery, diced

8 oz button mushrooms, sliced

2 heaping tbsp tomato paste

2 tbsp soy sauce (or tamari, if gluten free)

1 tbsp Worcestershire sauce (use Annie's Natural brand, if vegan or vegetarian)

1 ¼ tsp thyme

1 cup of old fashioned oats, divided

½ cup almond meal

subheading: for the glaze:

½ cup organic ketchup

1 tbsp coconut sugar (I used a little less)

1 tsp whole grain dijon mustard

1 tsp apple cider vinegar

subheading: Note:

recipe inspired by Kristy Turner's But I Could Never Go Vegan recipe

Directions at pumpkinandpeanutbutter.com

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