Individual Veggie-Lentil Loaves with Warm Avocado-Tahini Sauce
Prep Time20mins
Cook Time1hr25mins
Total Time2hrs
Course: Main Course
Cuisine: Middle Eastern
Servings: 5mini loaves
Calories: 237kcal
Author: Ricki Heller
Ingredients
For the loaves:
Gluten-free nonstick cooking spray or coconut oilfor the pans
½cupdry brown or green lentilsrinsed and picked over
1½cupsvegetable brothplus up to ½ cup more if needed
1tablespoonextra-virgin olive oil
1small or ½ large zucchiniabout 4.5-ounce, coarsely chopped (you can leave the skin on)
½medium fennel bulbcoarsely chopped
½large white onioncoarsely chopped
1garlic clovesliced
½large carrotgrated
¼cupgluten-free rolled oats or quinoa flakes
1/3cupchickpea or garfava flour
¼cupfresh parsleychopped
½teaspoonpaprika
¼teaspooncelery salt
¼teaspoononion salt
1tablespoonBragg’s Liquid Aminos or gluten-free tamari
1teaspoonlight miso paste
For the sauce:
½small avocado
2tablespoonstahini
¼cupvegetable broth
1garlic cloveminced
2teaspoonBragg’s Liquid Aminos or gluten-free tamari
2tablespoonsfresh parsleychopped
Instructions
Make the loaves: Preheat the oven to 350ºF. Spray 6 miniature loaf pans with nonstick spray or grease with coconut oil. Set aside.
In a medium saucepan, bring the lentils and broth to a boil over medium-high heat. Lower the heat to medium-low, cover, and simmer for about 25 minutes. Begin checking for doneness after 15 minutes. Once the lentils are soft and the liquid has been absorbed, turn off the heat. (If the lentils are not cooked at this point, add another ½ cup broth and continue cooking until they are soft.)
In a large skillet, heat the oil over medium heat. Add the zucchini, fennel, onion, and garlic and sauté until the onion is translucent, about 10 minutes. Add the carrot and oats and continue to cook, stirring frequently, until the onion is golden. Transfer the mixture along with the remaining loaf ingredients to a food processor fitted with the steel blade. Add the cooked lentils and blend until well mixed with a bit of texture remaining. Divide the mixture among the greased loaf pans, smoothing the top of each.
Bake for 40-50 minutes until the tops are well browned. Allow to cool for 15 minutes before inverting onto serving plates. Top with a spoonful of Avocado-Tahini Sauce and serve. Loaves (without the sauce) may be frozen.
Make the Avocado-Tahini Sauce: Start the sauce during the final 15 minutes while the loaves bake. In a small food processor, blend together all of the ingredients. Transfer to a small saucepan and heat over medium-low heat, stirring constantly, until just warmed through. Spoon the sauce over the loaves.