1-1/2cMixed Veggies, such as: red, yellow, green peppers, corn, peas, etc.
1tbspGround Flax + 3 Tbl Waterallow to sit for 10 minutes
Salt + Pepperto taste
Italian Seasoning or other herbsoptional
1tbspFresh Italian Parsleychopped
Barbecue Sauce or Ketchupfor topping
Instructions
Prepare a flax "egg" by combining 1 tbsp of ground flax plus 3 tbsp of water. Allow to sit until ready to use. It will become thick and gelatinous, much like an egg.
Cook the lentils according to package instructions which is typically bringing to a boil, then cover and reduce to a simmer until tender, 5-7 minutes. Strain to remove any excess liquid.
Prepare the rice.
While the lentils are cooking, you can prepare your veggies. Simply saute in 1 tsp of oil until tender and just starting to get some color. Allow to cool slightly.
Preheat oven to 375 degrees.
OPTIONAL: As I mention in the blog post, it is at this point I might have pureed the lentils and rice in a food processor. Not too much, just a quick pulse or two. This step is not necessary, as the loaf held together. I may have been a bit more structurally sound had this portion been pureed.
Combine the lentils and vegetables in a large bowl. Add the flax "egg", seasonings, salt, pepper, parsley, etc. and place into a loaf pan prepared with cooking spray or lined with parchment. Top with barbecue sauce or ketchup, if desired.
Bake for about 30 minutes or until it has risen slightly, is golden brown around the edges and somewhat firm to the touch. Allow to cool slightly.
Notes
I served these in slices as is, but they can also be pan fried in a small amount of oil to get a crisp exterior. You could also form these into patties and make burgers out of them instead of a loaf. Mini muffins are also an option.