Spinach Loaf for the plant based diet

Adapted from "Low Fat Meat-less Meatloaf" this version has quinoa, lentils and lots of spinach!

Vegan Spinach, Quinoa and lentil loaf (don't tell the meat-eaters, they will think it is meatloaf)

Ingredients to be placed into large bowl and set aside:

1/2 cup flaxseed meal
1 cup vegan meat substitute such as ground seitan
1/2 cup wheat gluten
1/4 cup nutritional yeast
1 tablespoon chia seed
1/3 cup rinsed quinoa

Ingredients to be placed in food processor:

3 cups fresh spinach or 3 large handfuls (or equal amount fresh kale leaves)
1 box silken tofu, firm organic
1 can lentils, drained and rinsed or pre-cooked equivalent
1/4 cup walnuts
2 tablespoons fresh basil
1/4 cup fresh parsley
2 teaspoons garlic powder or 1 tablespoon fresh minced
1/2 tsp black pepper
2 teaspoons hot sauce
1 teaspoon dry mustard powder
1 tablespoon vegan Worcestershire sauce
1 tablespoon Not-Beef vegetarian Bouillon

Combine processed ingredients with the items in your large bowl until well incorporated, then place in loaf pan.  Cover with balsamic vinegar sauce and bake for one hour at 350 degrees fahrenheit.  Serve with additional sauce.
Leftovers work well in sandwiches!



Balsamic Vinegar Sauce:

• 3 tablespoons balsamic vinegar
• 2 tablespoons molasses
• 1/4 cup ketchup