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Food Monster - Recipes

Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]

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This hearty loaf of lentils and vegetables is pure deliciousness! Speckled with colorful bits of bell peppers, it's as savory as it is satisfying. Served with a side of plenty of roasted vegetables, it's the perfect dinner for any gathering.

Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 flax egg, lightly beaten (1 tablespoon ground flaxseeds, plus 3 tablespoons water)
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 cup dry lentils
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 2 cups vegetable broth
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup vegan mozzarella
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Preparation

  1. Add lentils, onion, garlic and broth to a stock pot, bring to a boil, reduce heat, cover and simmer for 15 minutes.
  2. Preheat the oven to 425°F. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  3. Whisk the flax egg and fresh herbs in a large bowl. Add the lentils, breadcrumb, vegan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables; mix until just combined.
  4. Gently press the mixture into a 9×5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

 

AUTHOR & RECIPE DETAILS


photo

Dawn Hutchins is the mastermind behind Florida Coastal Cooking and Wellness. She eats, breathes and lives a judgement-free, plant-based lifestyle. She loves teaching people how to eat clean, naturally reach (and keep!) their ideal body weight and feel fantastic.


 

 



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96 comments on “Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]”

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Saher Khalil
4 Months Ago

Rabia Sheikh


Reply
Kassie Leonard
4 Months Ago

Carrie Moran


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Vivienne Caroline
4 Months Ago

Jasmine Bruce Angus Bruce


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Katie Marshall
4 Months Ago

Fred Marshall get in the kitchen and get these made xxx


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Lisa King Arnold
4 Months Ago

Yummy!!!


Reply
Claire Burnett
4 Months Ago

Trevor Knight


Reply
Julia Davis
4 Months Ago

Ah, Dori, would that you cooked for us! You make the best!


Reply
Aymie Pompura Layne
4 Months Ago

Heidi Marie


Reply
Danielle Kichler
4 Months Ago

Hmm, I'll have to try this.


Reply
Adri Sue Bal
4 Months Ago

Pre heated the oven to 425F but to bake it at what temp? The top has gone black !


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