- Heat oven to 350°F.
- In a pan on medium high heat, add oil.
- Add onions, mushrooms, celery, and Worcestershire.
- Stir constantly until veggies are soft and translucent, about 5 minutes.
- Turn down heat to medium.
- Add 2 cups water and vegetable stock cube.
- Stir to mix the bouillon in water until you have a broth.
- Add lentils.
- Cover and simmer for about 20 minutes until lentils are tender and cooked.
- Uncover your beans and add your thawed beef crumbles.
- Mix in well and simmer for another 5 minutes.
- Turn stove off; remove from heat.
- Let cool for about 5 minutes.
- Most of the water should be absorbed but if not drain in a colander.
- In a small bowl, pour ground flaxseed and 2 tablespoons of water and mix well.
- It will thicken up into a gel like substance like an egg.
- Once crumble mixture has cooled add to a mixing bowl along with ketchup, Italian seasoning, bread crumbles, flax egg, salt and pepper.
- Mix well and adjust seasonings to your liking.
- Lightly grease a baking dish.
- Form your mixture into a loaf.
- Top with BBQ sauce.
- Bake for 20 minutes.
Serves 6.
Tip: The longer you let the loaf cool the more it will hold when you cut it.
Approximate Nutrient Analysis per serving:
350 calories, 11 g fat, 1.5 g saturated fat, 0 mg cholesterol, 1000 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g sugar, 32 g protein
