1 wheel The Frauxmagerie’s Botanic True Blue, crumbled, reserve 1/2 cup of crumbles for topping.
1/2 cup lentils
1 cup + 2/3 cup vegetable broth
1/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
1/2 cup TVP (textured vegetable protein)
2 flax eggs (2 tbsp ground flax + 5 tbsp water)
1 tbsp tamari or soy sauce
2 tbsp vegan worcestershire sauce
2 tbsp tahini
1/2 tsp garlic powder
1 tsp onion powder
3/4 cup quick oats
1/2 cups walnuts, finely chopped
- Preheat oven to 375 degrees F.
- In a small bowl, combine the flax meal with the water and set aside.
- In a saucepan, add the lentils,1 cup of the vegetable broth, oregano, thyme and the bay leaf. Cover the pot and turn the heat to a medium heat. Bring to a boil and then let simmer until most of the broth has absorbed, about 7 minutes.
- Lower the heat to low and add the TVP and the remaining 2/3 cup of vegetable broth. Stir to combine them well and then let the TVP rehydrate with the broth and lentils for 5 minutes. Keep an eye on it and stir often to make sure it doesn’t stick to your pot. You can add a couple more tablespoons of vegetable broth or water if you get sticking. After 5 minutes, transfer to a mixing bowl.
- Add the flax egg, the True Blue Botanic crumbles (not the 1/2 cup portion) and the rest of the ingredients and stir to combine everything.
- Line a loaf pan with parchment paper and trim the edges to be even or just one cm taller than the sides of the loaf pan. Parchment paper prevents sticking to the pan so we can keep this recipe completely oil-free. It also makes it easy to remove after cooking. The reason for trimming the paper is because you want to cover and seal it with aluminum paper as well.
- Transfer the loaf mixture to the line pan and spread out evenly. Spread the 1/2 cup of True Blue Botanic crumbles on top. Press them into the loaf and flatten them out a bit. Cover with aluminum foil.
- Bake for 20 minutes. Remove from the pan and let cool for a few minutes before serving. If you want to save this for later, let it cool completely and transfer to an airtight container. It should keep well in the fridge for up to a week.
This recipe is gluten-free as long as you are using gluten-free oats.
The most accessible place to find TVP is at bulk food stores!
* Special Thank you to Nicole M. Gallant for this delicious recipe!