Vegan Lentil Quinoa Loaf

subheading: Loaf:

½ cup ( 96 g) brown lentils

⅓ cup ( 56.67 g) uncooked quinoa or use millet or other similar cooking grain

1 bay leaf

2 ¼ cups ( 562.5 ml) of water

2 tsp oil

¾ cup ( 120 g) chopped onion

3 cloves of garlic finely chopped

1 jalapeno chopped (optional)

½ cup ( 50.5 g) celery finely chopped

½ cup ( 64 g) carrots thinly sliced or grated

½ tsp ( 0.5 tsp) dried thyme

½ tsp ( 0.5 tsp) dried oregano

¼ cup ( 36.25 g) 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 ( 0.25 tsp) coarsely ground fennel seeds

½ cup ( 54 g) breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf

subheading: Glaze:

¼ cup ( 60 g) ketchup

1 tsp or more hot sauce to taste

2 tsp maple

1 tsp Worcestershire sauce

Directions at veganricha.com

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