Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Step 2
Rinse
Green Lentils (290 g)
with water in a wire mesh strainer, picking out any dirt or non-lentils.
Step 3
In a large pot on the stove, bring lentils and
Water (840 mL)
to a soft boil and reduce temperature to low and cook lentils for 15-20 minutes until soft, but not mushy. Drain any excess water once finished cooking.
Step 4
In a large fry pan, heat
Extra-Virgin Olive Oil (15 mL)
to medium and add
Onions (2)
and
Garlic (2 cloves)
(reserve the other two for the final step). Sauté for 3 minutes. Add
Carrots (150 g)
and sauté for 5 more minutes.
Step 5
Meanwhile, combine
Ground Flaxseed (20 g)
and
Water (60 mL)
in a small bowl and let sit for 10 minutes to make a "flax egg".
Step 6
Transfer sautéed mixture and cooked lentils to a food processor or high power blender. Add the
Almond Flour (30 g)
,
Tamari Soy Sauce (30 mL)
,
Ground Ginger (2 g)
,
Ground Cinnamon (3 g)
,
Ground Cloves (2 g)
,
Italian Seasoning (1 g)
,
Sea Salt (3 g)
, flax egg and remaining
Garlic (2 cloves)
to the food processor.
Step 7
Blend for 60 seconds until well combined. It should be a consistency that will hold together if you form a patty.
Step 8
In a small mixing bowl, combine the
Tomato Paste (1 can)
,
Maple Syrup (60 mL)
,
Tamari Soy Sauce (60 mL)
,
Apple Cider Vinegar (30 mL)
and
McCormick® Garlic Powder (3 g)
with a whisk until fully combined.
Step 9
Pour mixture into loaf pan and coat the top with some glaze. Bake for 30-40 minutes and remove from oven and coat with more glaze. You should have some leftover for serving. Bake for 5 more minutes.
Step 10
Remove from oven and let sit for 10 minutes, then remove from the pan and slice into 2-inch thick slices. Serve with glaze.
