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Lentil "Meat" Loaf with BBQ Sauce

kept bylaerkin

2 Tbsp. ground flax seeds
6 Tbsp. boiling water
1 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 Tbsp. fresh thyme, roughly chopped
¾ cup spicy vegan BBQ sauce (I used Beth’s recipe.)
Salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1½ cups and ½ cup*
1 cup gluten-free rolled oats, divided in half*
½ cup almond flour

I used red lentils instead of green because that’s what I had on hand. In regards, to the oats – according to Beth, if you don’t eat grains of any kind, you could try to exclusively use almond flour (adding in more) instead of including the oats.



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