2tablespoonsground white chia seeds (or flax meal)
1cupwater, boiled
1cuprolled or quick oats
3/4cupbulgur*
1/2cupbrown (green) lentils
1dried bay leaf
3tablespoonstamari
2tablespoonsnutritional yeast
1teaspoonvegan Worcestershire sauce (optional)
TOPPING
3-4 tablespoons natural ketchup
2teaspoonsvegan barbecue sauce (optional)
1/3cupwater
2tablespoonstahini or sunflower seed butter
1/4cupnatural ketchup
2tablespoonsvegan Worcestershire sauce
Instructions
Preheat oven to 375°F.
Line bottom of an oven-proof glass loaf pan with a strip of parchment paper, placed so the paper protrudes along the short ends of the pan, allowing for easier removal of the loaf after baking.
Combine lentils, vegetable broth, 1⁄3 cup water, and bay leaf in a saucepan. Bring to a boil, then lower to medium-low heat. Cover and cook for 25 to 30 minutes, until just about tender.
Once done, add bulgur and 1 cup boiling water. Cover and cook on medium-low for another 8 to 9 minutes.
Remove bay leaf and add all remaining ingredients (except topping).
Stir very well then transfer mixture to prepared pan and pack it in.
Combine topping ingredients in a small bowl then spread over the top of the loaf.
Cover with aluminum foil and bake for 25 to 28 minutes.
Uncover and bake for another 7 to 8 minutes.
Remove from oven and let stand for 10 to 15 minutes before slicing.
*Gluten-free steel cut oats may be used in place of bulgur.