NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

4 oz seitan

1 cup cremini mushrooms

4 tbsp nutritional yeast

1 tbsp oat flour

0.13 oz walnuts

1 tbsp tomato paste

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ground flaxseed

3 tbsp water

PREPARATION

• 1

  Preheat your oven to 375°F and line a small loaf pan with parchment paper for easy removal.

• 2

  Combine the ground flaxseed and water in a small bowl, stirring well and letting it sit for 5 minutes to create a thick gel.

• 3

  Finely chop the cremini mushrooms and sauté them in a non-stick skillet over medium heat until they release their moisture and turn golden brown.

• 4

  Place the cooked lentils, seitan, sautéed mushrooms, and walnuts into a food processor and pulse several times until the mixture is chopped and combined but still retains some texture.

• 5

  Transfer the mixture to a large mixing bowl and add the nutritional yeast, oat flour, tomato paste, tamari, garlic powder, onion powder, sea salt, black pepper, and the flax gel.

• 6

  Mix everything thoroughly with a spatula until a thick, cohesive dough forms.

• 7

  Press the mixture firmly into the prepared loaf pan, using the back of a spoon to smooth the top and ensure there are no air pockets.

• 8

  Bake for 35 to 40 minutes until the top is deeply browned and the loaf feels firm when pressed.

• 9

  Remove from the oven and allow the loaf to cool in the pan for at least 10 minutes to set before slicing into thick portions.