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- Category: Sides
Ingredients
- 1 cup vegetable broth
- 2 teaspoons blackstrap molasses
- 1 teaspoon dried basil
- 1/4 – 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground fennel (optional)
- Freshly ground black pepper to taste
- 2 tablespoons ground white chia seeds (or flax meal)
- 1 cup water, boiled
- 1 cup rolled or quick oats
- 3/4 cup bulgur*
- 1/2 cup brown (green) lentils
- 1 dried bay leaf
- 3 tablespoons tamari
- 2 tablespoons nutritional yeast
- 1 teaspoon vegan Worcestershire sauce (optional)
TOPPING
- 3 -4 tablespoons natural ketchup
- 2 teaspoons vegan barbecue sauce (optional)
- 1/3 cup water
- 2 tablespoons tahini or sunflower seed butter
- 1/4 cup natural ketchup
- 2 tablespoons vegan 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.
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