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
Preheat the oven to 375ºF/190ºC.
Soak. Add ulivit Mushroom Boost Crumbles & spice package to 1.5 cup hot water. Stir and let sit for 3 minutes.
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.
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.
Add the Mushroom Crumbles to the cooked mixture and remaining ingredients. Stir and combine well.
Spoon the mixture into a parchment-lined loaf pan. Top with a layer of BBQ sauce.
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