1 tablespoon vegan Worcestershire sauce (or use a 1/2 tsp of tamarind paste, a tsp of molasses, vinegar and a 1/2 tsp ground mustard to make soy-free)
2 to 3 tablespoons ketchup
1 to 2 tablespoons tamari or use coconut aminos to make soy-free
2 tablespoons tahini
1 to 2 tablespoons nutritional yeast
1/4 tablespoon coarsely ground fennel seeds
1/2 to 3/4 cup breadcrumbs or use coarsely ground oats
1/4 cup ketchup
1 tablespoon or more hot sauce to taste
2 tablespoons maple
1 tablespoon vegan Worcestershire sauce
Let’s get on with the making
Combine lentils, bay leaf and water in a pan over medium heat.
Bring to a boil and cook for 20 minutes.
Wash the quinoa, add to the pan, partially cover and continue to cook until both are very tender and easily mashed (You want to slightly overcook the lentils).
Stir after 10 minutes so they don’t stick to the pan. Let it stay for 10 to 20 minutes.
Drain any excess water, remove bay leaf and transfer to a bowl.
Heat oil in a skillet over medium heat.
Add onions, garlic and jalapeno and cook for 5 minutes.
Add celery, carrots, thyme, oregano, and mix well.
Cook for 5 minutes or until the veggies are tender.
Add in the raisins, and mix.
Cook for 2 minutes.
Take off heat.
Add the cooked veggies and chia seeds to the bowl and mix in.
Mash the mixture using a potato masher or hands, so that at least half the lentils and quinoa get well mashed. (you still need some whole lentils)
Add in the sauces, tahini, nutritional yeast, fennel seeds and mix well.
Taste and adjust salt and flavour.
Add more sauces, herbs and salt as required.
Add breadcrumbs or coarsely ground oats and mix in. (To check if the mixture is of the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn’t stick easily, add some wet ingredients or a flax egg).
Prepare the loaf pan with parchment paper spreading over the edges of the pan. Use a medium bread loaf pan (8.5 by 4.75 inches) for the purpose.
Press the mixture into the pan.
Pack well and even it out.
Make the glaze and spread over the top of the loaf.
Cover the loaf with foil and bake at 375 degrees for 25 to 30 minutes.
Bake uncovered for 5 to 10 minutes.
Let it rest for 15 minutes before slicing.
Plate a delicious slice and enjoy the feeling of awe. This vegan lentil quinoa loaf is a great make to try at home that all your guests will surely enjoy while taking the bite of goodness.
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