Muffin Pan Meatless Loaf
Servings: 12 mini loaves
Ingredients
- 1 cup uncooked green lentils
- 2 cups water
- 1 cup walnuts, finely chopped
- 3 tbsp ground flaxseed
- 1/3 cup ketchup
- 1/2-3/4 cup bread crumbs, whole grain preferred *I used sprouted bread and blended it into crumbs
- 3/4 cup quick cooking oats
- 3 tbsp nutritional yeast
- 4 tbsp low sodium soy sauce
- 2 tbsp vegetarian Worcestershire sauce
- 1 tbsp tahini
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 tsp basil
- ketchup, barbecue sauce to top
Instructions
- Bring the lentils and water to a boil in a medium pot, then lower the heat and let simmer for 25-30 minutes. Drain the lentils in a colander, then add to a large bowl and slightly mash with a potato masher or fork, leaving some beans whole.
- Preheat oven to 350 degrees. Lightly spray a muffin pan with oil.
- Add all remaining ingredients to the lentils and stir well with a large wooden spoon. Taste and add more salt or spices as desired.
- Fill muffin cups almost full with lentil mixture, pressing down each one with slightly wet fingers. Bake for 25 minutes. Remove and top with ketchup or barbecue sauce as desired.