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Butternut Squash Lentil Loaf (Vegan)

Laurel
  • 120 minutes
  • Serves 8

INGREDIENTS

2 1/2 cups

Brown lentils, cooked

3 cups

Butternut squash

1 cup

Celery

2 cloves

Garlic

1/2 cup

Red onion

1 tsp

Rosemary, fresh

2 tsp

Thyme, fresh

1 cup

Rolled oats, gluten-free

1/4 cup

Tomato paste

6 1/3 tbsp

Balsamic vinegar

1 tsp

Honey

1 1/4 tbsp

Liquid aminos or tamari

1 1/2 tbsp

Mellow white miso or chickpea miso

1/4 tsp

Mustard powder

1 tsp

Avocado oil

1/2 tsp

Cinnamon

1 pinch

Cinnamon

1 tbsp

Flaxseed meal

1/4 tsp

Paprika, smoky

1 pinch

Paprika, smoky

1 pinch

Pepper

1 pinch

Salt

1/4 tsp

White pepper

2 tsp

Coconut oil