Meatless Monday – Love It Lentil Loaf

‘Loaf’ is a bit of a misnomer.  But I don’t have anything else to offer in its place.  This undefineable meal is very hearty and very filling and packs a whopping 12 grams of protein per serving!  It’s great on it’s own, over pasta or rice, on toast, or on crackers.  Just as the title says, you’ll love it!

1 tablespoon olive oil
1 small onion finely chopped (optional)
1 garlic clove, crushed
2 celery ribs finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sea salt
1 pinch cayenne pepper
1 cup diced roasted red peppers
1 large carrot, peeled and chopped
1 14oz can adzuki, kidney, or black beans
2 cups cooked lentils
1 ounce silken tofu
1 cup oats or quinoa flakes (I combined oats with nutritional yeast to add some sharpness to the flavour and a little extra protein)

1 cup tomato sauce (plain or seasoned)
1 teaspoon sugar
2 tablespoons gluten free soy sauce

1. Preheat the oven to 350F. Coat a 9×9 baking pan with cooking spray (or individual containers like I did to freeze ahead)
2. In a saucepan, heat the oil and stir in onion, garlic, celery, cumin, coriander, salt and cayenne pepper until onion is translucent.
3. In a food processor or blender, puree the pepper and carrot. Add to the pan and cook until tender. Cool.
4. Combine onion mixture, beans, tofu and lentils and pulse in a blender or food processor until just mixed. Add quinioa flakes and pulse until just blended. (you don’t want to over-process things here and loose the texture. We’re not after baby food consistency)
5. In a separate bowl, combine tomato sauce, sugar and soy sauce.
6. Spread the loaf mixture into the pan (or pans) and pack into corners. Spoon sauce over loaf.
7. Cover pan(s) with foil and cook for 45 minutes. Remove foil and bake for an additional 15 minutes. Serve warm.