1canned chipotle pepper in adobo sauce(optional for hint of heat and smokiness)
Dry Ingredients
1cuprolled quinoa or oats
1cuppanko crumbs
1cuppotato flakes
½cupnoochnutritional yeast
1tsppoultry seasoning
1tspItalian seasoning
1tspparsley
½tspgarlic powder
Sauce
½cupketchup
2Tbspmaple syrup
1Tbspwhite wine
1Tbspmolasses
1Tbspsoy sauce
1Tbsptomato paste
1tspliquid smoke
⅔cupbarbeque sauce
Instructions
In a small pot, bring the lentils and 2 cups water to a boil. Turn down to simmer and cover for 25-30 minutes, until the water is absorbed and the lentils are cooked.
In a bowl, combine all of the seasonings with the soy curls. Add 2 cups boiling water and set aside.
In a separate bowl, combine the sauce ingredients, except the barbeque sauce.
Mince all the vegetables. In batches, I pulsed each in the food processor.
Sauté the vegetables in a large pan or pot on medium heat until cooked. Add soy curls and lentils and cook until almost dry, about 5 minutes.
Combine all of the dry ingredients.
Add the dry ingredients to the vegetable-lentil-soy curl mixture.
Add the sauce to the mixture, reserving 1/3 cup. Set aside.
Form into one large loaf or two loaves.
Add the barbeque sauce to the reserved 1/3 cup. Using a basting brush or spoon, cover the loaf or loaves with the sauce. Any remaining sauce can be served with the vegetable loaf.
Bake for 1 hour. Allow to cool for 10-15 minutes before slicing.
Notes
You can shape the loaves into a traditional meatloaf shape in a roasting pan or pack into a bread loaf pan.This vegetable loaf can easily be made the day before and baked or reheated 90 minutes (to allow time to rest) before serving.