Cooking is an act of love and care for our chefs, and this lentil loaf with red pepper sauce is the ultimate comfort food. Chefs Zack and Tarrah warmed our spirits with this dish last weekend, and it was perfect for the crisp fall day. We hope you enjoy it as much as we do!
Lentil Loaf with Red Pepper Sauce
2 1/2 cups red lentils
5 cups water
2 1/2 cups cooked brown rice
2 1/2 cups oat flakes
2 1/2 tablespoons flax meal and 1/2 cup water (mix and let sit for 15 minutes to gel)
2 1/2 cups carrots, grated
1/2 cup tamari
5 scallions, chopped
5 cloves garlic, chopped
2 1/2 teaspoons sage
Make Brown Rice.
Rinse lentils. Place in a pot with water. Bring to a boil. Reduce heat and simmer, stirring occasionally until the water is absorbed.
While the lentils are cooking, mix together the rice, oat flakes, flax meal + water mix, carrots, tamari, scallions, garlic, and sage in a large bowl. When the lentils are cooked, add them to the other ingredients and mix well.
Oil a 2-inch hotel pan (or casserole dish for smaller quantities) and sprinkle the sides and bottom with a few oat flakes to keep the loaf from sticking. Pack the loaf mixture into the pan and bake covered at 350 degrees for 40 minutes. Let the loaf stand for 5-10 minutes before slicing.
Serve with red pepper sauce.
Red Pepper Sauce
10 ounces roasted red peppers
1 1/4 cups soy milk
1/3 cup tahini
1/4 cup potato starch or corn starch
5/8 teaspoon Salt
2 1/4 tablespoons mustard (brown is preferred)
1 1/4 teaspoons dried basil
Place the pepper, soymilk, tahini, and starch in a blender. Blend until very smooth and creamy.
Pour the mixture into a saucepan. While stirring constantly with a whisk, bring the mixture to a boil. Reduce the heat and add the remaining ingredients (salt, mustard, and cayenne). Mix well.