Dairy Free, Main Dish, Main Dishes, Meatless, Vegan
Difficulty: Easy Source: Vive Le Vegan
INGREDIENTS
3/4 cup lentils
1 3/4 cups water
1 1/2 cups red onion
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup celery chopped
1 clove garlic
2 tablespoons ketchup
2 tablespoons tamari
1 tablespoon balsamic vinegar
1 teaspoon worceshire sauce
1/2 teaspoon rosemary
1 teaspoon oregano
1/8 teaspoon sea salt
DIRECTIONS
In large pot over med-high heat, combine lentils and water and bring to boil. Reduce heat to med-low, cover and let cook 15-20 minutes.
Add onion, stir and let cook for another 10-15 minutes until lentils are soft and all water has been absorbed
Add lentil/onion mixture to food processor along with remaining ingredients. Puree until just smooth, but retaining some texture
transfer mixture to a lightly oiled pie plate and distribute evenly
Bake at 375 for 37-30 minutes, until lightly browned and just firm.
Slice into wedges cool in refrigerator, mash and add mayo for a sandwich filling