+ 2 cups green lentils cooked
+ 1/2 cup onions chopped
+ 1/2 cup celery chopped
+ 1/2 cup carrot chopped
+2 tbsp vegetable broth
+2 tbsp tomato paste
+2 tbsp coconut amino (or soy sauce)
+1 tbsp vegan Worcestershire sauce
+1 cup oats
+1/2 cup almond meal
+2 tsp everyday seasoning or 1/4 tsp thyme, 1/4 tsp onion, 1/4 tsp garlic, 1/4 tsp paprika
+3/4 cup ketchup (or tomato paste)
+2 tsp djion mustard
+1 tsp apple cider vinegar
Preheat oven to 375 degrees.
Saute chopped carrots, onion, and celery with vegetable broth till soft (about 5 minutes).
Combine 1 cup cooked lentils, carrots, onions, celery, 1/2 cup of oats, tomato paste, coconut amino, and Worcestershire sauce in a food processor until well combined.
Move combined ingredients to a mixing bowl, stir in the rest of the lentils, oats, seasoning, and almond meal. Once all items are mixed well, line a baking sheet with parchment paper.
Form a loaf shape onto the baking sheet and bake for 30 minutes in the oven.
While the lentil loaf is baking combine all of the glaze ingredients in a bowl.
Remove the lentil loaf from the oven and top with the glaze mixture.
Bake lentil loaf for another 15 minutes.
Once removed let the lentil loaf rest for another 10-15 minutes before cutting.