NUTRITION

SERVINGS

INGREDIENTS

1.05 cups Cooked Brown Lentils

6 tablespoons Nutritional Yeast

2 cups Broccoli Florets

1 cup Cauliflower Florets

1 teaspoon Flaxseed Meal

1 tablespoon Oat Flour

0.5 teaspoon Chopped Walnuts

2 tablespoons Minced Onion

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a large mixing bowl, mash the cooked lentils with a fork until mostly smooth while leaving some whole for texture.

• 3

  Fold in the chopped walnuts, minced onion, flaxseed meal, oat flour, and four tablespoons of the nutritional yeast until the mixture is well combined.

• 4

  Press the lentil mixture firmly into a small parchment-lined loaf pan or shape into a mini loaf on a baking sheet.

• 5

  Arrange the broccoli florets on a baking sheet, season with half of the minced garlic, and roast alongside the loaf for 20-25 minutes until the broccoli is charred.

• 6

  While the loaf and broccoli roast, steam the cauliflower florets until they are very tender, which usually takes about 10 minutes.

• 7

  Mash the steamed cauliflower with the remaining nutritional yeast and garlic until it reaches a creamy and smooth consistency.

• 8

  Slice the lentil loaf and serve warm with the roasted broccoli and garlic-mashed cauliflower on the side.