If you’re committed to plant based diet, you might enjoy this meal a lot. It’s got all the components of a well balanced Vegan meal, and it will yield 4 or more portions (depending on how much of an eater you are). Cook once, eat two or more times!

*Yields 4 portions

Ingredients:
1 large yellow onion, coarsely chopped
4 large celery stalks, finely chopped
2 cups cooked lentils (about 3/4 cup raw lentils cooked according to the package)
1 cup shredded potato (1 medium potato)
1 tbsp garlic minced
1 tbsp avocado oil
1 cup quick oats
1/2 cup fresh parsley, chopped
1 cup store bought tomato sauce (I buy RAOS – it’s lower in sugar and free of additives)
1/4 tsp smoked paprika
1 tbsp flax meal
2 tbsp warm water
1 tbsp thyme, chopped (or dry)
1 tbsp rosemary, chopped (or dry)
Salt & pepper to taste
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For the Glaze:
2 tbsp store bought tomato sauce
1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 350F degrees.

2. Mix the flax meal with warm water and set aside.

3. Heat the avocado oil in a large skillet over medium heat and add the onions and celery. Sauté for about 4-5 minutes until soft and then add the minced garlic. Mix well and remove it from the heat.

4. In a large bowl add all the loaf ingredients (lentils, potato, oats,  seasoning, tomato sauce, flax meal with water, and the sautéed onions) season with salt and pepper and mix until well combined.

5. Transfer the mixture into a lightly greased or parchment paper lined loaf pan.

6. In a small bowl mix together the tomato sauce and smoked paprika. Use a silicon brush to glaze the top of the lentil loaf.

7. Bake in the preheated oven for 50 minutes. Allow to cool down for at least 10 minutes before removing from the loaf pan. Cut it carefully into 4 even portions.

Macros Per Portion:
Calories: 764
Carbs: 46 g
Net Carbs: 34.8 g
Fat: 60.5 g
Protein: 13.4 g