Chef: Brandi Doming; Vegan 8
Prep Time: 30 minutes; Sit time batter: 20 minutes
Cook Time: 1 hour minutes ; Sit time after baking: 20 minutes
Total Time: Two hours 10 minutes
To make the lentils
- 1 c dry green lentils (193 g, do not use red lentils, too mushy)
- 1/2 t fine sea salt
Lentil batter remaining ingredients
- 1/2 heaping c finely chopped white onion (80 g)
- 1 packed T minced fresh garlic (4 cloves, depending on size)
- 1/4 t fine sea salt
- 1/4 c water (for cooking the veggies in)
- 1 c your favorite store bought barbecue sauce, separated plus extra for serving OR I highly recommend my homemade version below
- 1/2 c medium grind coarse cornmeal, not corn flour or finely ground cornmeal (I use Bob's Red Mill Medium Grind , do not use corn flour or a finely ground cornmeal, this will result in a dry loaf)
- 3 T ground flaxseed
- 1/4-1/2 t chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
- 1/2 c corn (can or frozen, just drain any excess water, I used frozen)
My 5 minute homemade barbecue sauce (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
- 1/2 c tomato paste, not sauce
- 1/2 c water
- 1 t fine sea salt
- 1 T + 1 t garlic powder (for a less intense garlic flavor, use only 1/2 tablespoon)
- 1 T + 1 t chili powder (use LESS if you are sensitive to spicy)
- 1 T + 1 T yellow wet mustard
- 1 T + 1 t pure maple syrup
- 2 T + 2 t dark balsamic vinegar (Use a strong quality like Alessi, as this will affect the taste)
- 2 T + 2 t regular molasses, not blackstrap
Please note that I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. Just as the title of the recipe suggests, it is spicy and has a nice kick of heat, so expect that. If you are sensitive to heat, then decrease the amount of chili powder. I would suggest making it the day before to save time, so the lentil loaf comes together even quicker. You can certainly use a store bought version to keep it strictly at 8 ingredients, but if you use a store bought version, just make sure it is a barbecue sauce that you really love! But, it is best to use the homemade version, as mine has no fillers and contains water and I'm not sure what effect a commercial version would do to the texture, since there is a large amount used.
- This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below.
- If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf.
- For the lentils, rinse them off and add them with 2 cups water and 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
- While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
- After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
- Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
- Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
- Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
- It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still very warm when serving. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.