Roasted Vegetable Loaf With a Balsamic Glaze

This hearty loaf of lentils and vegetables is pure deliciousness! Speckled with colorful bits of bell peppers, it's as savory as it is satisfying. Served with a side of plenty of roasted vegetables, it's the perfect dinner for any gathering.

Roasted Vegetable Loaf With a Balsamic Glaze [Vegan]

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 flax egg, lightly beaten (1 tablespoon ground flaxseeds, plus 3 tablespoons water)
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 cup dry lentils
• 1 onion, chopped
• 3 cloves of garlic, crushed
• 2 cups vegetable broth
• 1 cup gluten-free breadcrumbs
• 1/2 cup vegan mozzarella
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Preparation

1. Add lentils, onion, garlic and broth to a stock pot, bring to a boil, reduce heat, cover and simmer for 15 minutes.
2. Preheat the oven to 425°F. Heat the oil in a large sauté pan over high heat. Add the zucchini, bell peppers, garlic paste, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
3. Whisk the flax egg and fresh herbs in a large bowl. Add the lentils, breadcrumb, vegan cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables; mix until just combined.
4. Gently press the mixture into a 9x5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

https://www.onegreenplanet.org/vegan-recipe/roasted-vegetable-loaf-with-a-balsamic-glaze/