NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked brown lentils

0.5 cup Liquid egg whites

3 tbsp Nutritional yeast

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

1 medium Bell pepper

1 tsp Extra virgin olive oil

1 slice Sourdough bread

PREPARATION

• 1

  Preheat your oven to 375°F and line a small loaf pan and a baking sheet with parchment paper.

• 2

  In a skillet over medium heat, sauté the finely diced mushrooms, onion, and minced garlic until they are soft and the moisture has evaporated.

• 3

  In a large mixing bowl, lightly mash the cooked lentils with a fork, leaving some texture for a better bite.

• 4

  Add the sautéed vegetables, liquid egg whites, nutritional yeast, dried thyme, sea salt, and black pepper to the lentils, stirring until well combined.

• 5

  Transfer the lentil mixture into the prepared loaf pan, pressing down firmly with a spatula to ensure it holds its shape.

• 6

  On the baking sheet, toss the sliced zucchini and bell pepper with olive oil and a pinch of salt.

• 7

  Place both the loaf and the vegetables in the oven; bake the loaf for 30 minutes until firm and the vegetables until tender and slightly charred.

• 8

  During the last 5 minutes of baking, place the sourdough slice on the rack to toast until crisp.

• 9

  Allow the loaf to rest for 5 minutes before slicing and serving alongside the roasted vegetables and toast.