These adorable mini lentil loaves are about the best plant-based meatloaf copycat you can serve. And just look at all that sugar-regulating fiber. Leftovers keep for four days in the refrigerator or two months in the freezer. Reheat in the microwave or oven until warmed through.
Nutty Lentil Roasts
- 2 tsp canola oil or avocado oil
- 1 medium yellow onion chopped
- 1/4 tsp salt
- 3 cups chopped mushrooms
- 1 cup walnut halves preferably toasted
- 1 1/2 cups peeled cubed, and cooked sweet potato
- 2 in chipotle chili peppersadobo sauce
- 1 Tbsp fresh thyme
- 2 cups cooked green or brown lentils
- 1 cup quick cooking oats or gluten-free oats
- 2 Tbsp tomato paste
- 2 Tbsp low-sodium soy sauce or coconut aminos
- 1 tsp ground cumin
- 1/3 cup low-sugar barbecue sauce
- Heat oven to 350 F and grease 12 standard-sized muffin cups or line them with parchment paper.
- In skillet over medium, heat oil. Add onion and salt; heat until onion has softened; about 5 minutes. Add mushrooms to pan and heat until softened, about 3 minutes.
- To food processor container, add walnuts and pulse a few times into fine pebbles. Add mushroom mixture, sweet potato, chipotle peppers, and thyme, and pulse to combine. Lastly, add lentils, oats, tomato paste, soy sauce, and cumin; pulse to loosely combine—but not to puréed. Divide among muffin cups and bake for 30 minutes. Spread barbecue sauce over tops and bake for another 10 minutes. Remove from oven and let rest for 10 minutes in pan. Then gently remove and serve.
Per serving : 327 calories; 13 g protein; 14 g total fat (1 g sat. fat); 40 g total carbohydrates (5 g sugars, 10 g fiber); 536 mg sodium