Butternut Squash Lentil Loaf (Vegan)

INGREDIENTS:

• 1 cup dried green lentils
• 2 1/2 cups vegetable broth 
• 1 small yellow onion
• 2 medium carrots chopped
• 2 celery stalks chopped
• 2/3 cup pureed butternut squash
• 1 TBSP bbq sauce
• 2 TBSP ketchup
• 2 TBSP yellow mustard
• 2 TBSP liquid aminos
• 2 TBSP nutritional yeast
• 1 TBSP italian seasoning
• 1 cup quick oats

DIRECTIONS:

1) Cook lentils in vegetable broth according to package directions. Set aside to cool

2) Preheat oven to 350ºF. Spray loaf pan with cooking spray and set aside.

3) Place onion, carrots, and celery into food processor and process until fine (not pureed). 

4) Place the lentils into the food processor and process briefly until the lentils are somewhat pureed, but pieces of the lentils remain. 

5) Combine the vegetables, lentils, squash, bbq sauce, ketchup, mustard, liquid aminos, and seasonings in a large bowl. Stir until well combined.

6) Stir in quick oats.

7) Spoon the mixture into the loaf pan. Bake, uncovered, for 50 to 60 minutes, or until it firms up and becomes crispy.

8) Let the lentil loaf sit for approximately 10 to 15 minutes before slicing into it and serving.