Vegan Thanksgiving & Christmas: Barbecue Glazed Lentil Loaf

Prepare lentils according to instructions on the packaging (usually: add lentils to a pot with 3 3/4 cups water, bring to a boil and let simmer for about 40-45 minutes until tender). 

Combine flaxseed meal with 6 tbsp of water and let rest for a few minutes to thicken. 

Sauté onion and garlic in a pan (with some oil or water). After about a minute, add celery and carrot and saute for another 3-4 minutes. 

Heat a pan over medium heat. Add walnuts to the hot, dry pan, stirring occasionally, and cook until they start to brown and smell toasted. 

Transfer to a plate to cool. Once cool enough to handle, crush walnuts in a food processor, or by hand or roughly chop with a knife.

Set 1/4 of the cooked lentils aside. Mash the remaining 3/4 of the lentils with a potato mash or a fork. 

Add sautéed vegetables, oats, flaxseed-mixture, herbs and spices to mashed lentils and mix to combine. 

Finally fold in parsley, walnuts and lentils. Taste, adding more spices or herbs to taste. Place mixture into a loaf pan lined with parchment paper and press down firmly. 

Spread BBQ sauce over top of the loaf and bake for about 50-60 minutes at 400° F (200° C).

Once done, take out of the oven and let cool before slicing.