Ingredients:
* 1 ½ cups red lentils (plus ½ tsp salt for cooking the lentils)
* 2 ½ cups water
* 1 large onion
* One 8 oz package of mushrooms, chopped
* 4 garlic cloves
* 4 cups packed spinach, chopped
* One 15 ounce can diced tomatoes with juices
* 1 teaspoon dried sage
* 1 teaspoon garlic powder
* ½ tsp salt
* ½ cup fresh cilantro
* 2 cups old-fashioned rolled oats
* 1 cup barbeque sauce (I use “True Made” BBQ sauce, “Kansas City” flavor sold at Sprouts) Sooo yummy!
Instructions:
1) Preheat oven to 350 degrees.
2) Bring water and lentils to a boil. I added a ½ tsp salt. Upon boiling, lower heat and cover to simmer 8 to 10 min.
3) In same pan mash lentils with potato masher.
4) In a non-stick pan sauté onions over medium heat. Add mushrooms and garlic. Add the spinach and cover for 5 min.
5) Add the lentils to the onion, mushroom, spinach mixture and stir to combine. Add diced tomatoes, 1 tsp dried sage, 1 tsp garlic powder, ½ teaspoon salt, cilantro and stir. Add oats and stir again.
6) Get a one 9×9 pan or two 9×5 loaf pans and spread ½ cup barbeque sauce all over the bottom. Add the lentil oat mixture to the pan(s), then flatten, and add the remaining ½ cup barbeque sauce on top.
7) Bake for 45 to 55 min until the barbeque glaze turns crispy on the edges. Let set for 15 min before cutting and serving.
Here is the link for vegan ranch dressing!