Spicy Vegan Barbecue Lentil Loaf
This Spicy Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!
Ingredients
My homemade BBQ sauce below and the chipotle chile pepper are what make this loaf spicy. If you SUB either of those, the loaf will NOT be spicy and I cannot vouch for the flavor outcome!
FOR THE LENTILS
1 cup (193g) dry green lentils (do not use red lentils, too mushy)
1/2 teaspoon fine salt
FOR THE LOAF
1/2 heaping cup (80g) finely chopped white onion
1 packed tablespoon minced fresh garlic
1/4 teaspoon fine sea salt
1/4 cup water (this is ONLY for cooking the veggies in 1st)
1 cup (240g) barbecue sauce, separated (+ extra for serving. Use either your favorite store-bought OR I highly recommend my homemade version below as that is the ONLY BBQ sauce tested in the recipe)
1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular cornmeal! I use Bob's Red Mill, if you use regular cornmeal, it will result in a dry crumbly loaf)
3 tablespoons ground flaxseed
1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. Reduce the spices if desired for a milder version to be used for other recipes. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
1/2 cup (120g) tomato paste, not sauce
1/2 cup (120g) water
1 teaspoon fine salt
1/2-1 tablespoon garlic powder, per preference
1 tablespoon + 1 teaspoon chili powder
1 tablespoon + 1 teaspoon yellow wet mustard
1 tablespoon + 1 teaspoon pure maple syrup
2 tablespoons + 2 teaspoons dark balsamic vinegar
2 tablespoons + 2 teaspoons unsulphured regular molasses
Instructions
This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
next instruction : www.thevegan8.com
Ingredients
My homemade BBQ sauce below and the chipotle chile pepper are what make this loaf spicy. If you SUB either of those, the loaf will NOT be spicy and I cannot vouch for the flavor outcome!
FOR THE LENTILS
1 cup (193g) dry green lentils (do not use red lentils, too mushy)
1/2 teaspoon fine salt
FOR THE LOAF
1/2 heaping cup (80g) finely chopped white onion
1 packed tablespoon minced fresh garlic
1/4 teaspoon fine sea salt
1/4 cup water (this is ONLY for cooking the veggies in 1st)
1 cup (240g) barbecue sauce, separated (+ extra for serving. Use either your favorite store-bought OR I highly recommend my homemade version below as that is the ONLY BBQ sauce tested in the recipe)
1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular cornmeal! I use Bob's Red Mill, if you use regular cornmeal, it will result in a dry crumbly loaf)
3 tablespoons ground flaxseed
1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. Reduce the spices if desired for a milder version to be used for other recipes. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
1/2 cup (120g) tomato paste, not sauce
1/2 cup (120g) water
1 teaspoon fine salt
1/2-1 tablespoon garlic powder, per preference
1 tablespoon + 1 teaspoon chili powder
1 tablespoon + 1 teaspoon yellow wet mustard
1 tablespoon + 1 teaspoon pure maple syrup
2 tablespoons + 2 teaspoons dark balsamic vinegar
2 tablespoons + 2 teaspoons unsulphured regular molasses
Instructions
This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
next instruction : www.thevegan8.com