Protein oat loaf

INGREDIENTS 

1 pkg ulivit Mushroom Boost Crumbles (95g)

2 stalks celery, chopped 

½ onion, chopped 

2 cloves garlic, minced or pressed 

¼ cup walnuts, finely ground 

½ cup cooked brown lentils 

1¼ cups quick-cooking oats 

3 tablespoons soy free sauce - coconut aminos 

2 tablespoons BBQ sauce or ketchup (plus additional for topping) 

1 tablespoon Dijon mustard 

2 teaspoons dried parsley 

½ teaspoon thyme 

½ teaspoon sage 

½ teaspoon rosemary 

DIRECTIONS 

1. Preheat the oven to 375ºF/190ºC. 

2. Soak. Add ulivit Mushroom Boost Crumbles & spice package to 1.5 cup hot water. Stir and let sit for 3 minutes.

3. Sizzle. Heat 2 tbsp oil on non stick pan over med-high heat. Add seasoned crumbles and water and cook until water is absorbed. Set aside in large bowl.

4. Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and cool. 

5. Add the Mushroom Crumbles to the cooked mixture and remaining ingredients. Stir and combine well.  

6. Spoon the mixture into a parchment-lined loaf pan. Top with a layer of BBQ sauce. 

7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. 

Chef’s Notes:  

This lentil loaf is wonderful the next day pan-fried on whole grain bread with mustard, pickles, and ketchup. 

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Inspired by Game Changers