Amber Poupore

PP Thanksgiving Savory Lentil Loaf

Holiday EXTRAVAGANZA Amber Poupore.jpg

Chef: Amber Poupore; Cacao Tree Café & Clean Plate
Makes:  1 loaf
Prep Time:  30 minutes
Cook Time:   45-50 minutes
Cooling Time:  15 minutes
Total Time:  1 hour 40 minutes





Lentil Loaf

  • 1 c dry lentils (green or French petit)
  • 2 1/2 c water or vegetable broth (low sodium, oil-free)
  • 1-2 T sea salt for sautéing vegetables 
  • 4 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 medium sweet potato, peeled and finely diced
  • 2 celery stalk, finely diced
  • 3/4 c rolled oats (GF oats)
  • 1/2 c oat flour or besan flour (garbanzo bean flour)
  • 1 heaping t dried thyme
  • 1/2 heaping t cumin
  • 1/2 t each garlic powder & onion powder
  • 3 bay leaves
  • 3 T flaxseed meal (ground flaxseeds)
  • 1/3 c water (6 tablespoons)

Glaze (Optional)

  • 3 T organic ketchup
  • 1 T balsamic vinegar
  • 1 T pure maple syrup


Lentil Loaf

  1. Thoroughly rinse lentils. In a large pot add 2 1/2 cups water (or broth) with lentils and 3 bay leaves.
  2. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally.  Once done, remove the lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
  5. Prepare vegetables.  Sauté sea salt, garlic, onion, sweet potato and celery for 5-7 minutes on medium heat.
  6. Add spices, mixing well to incorporate and keep cooking on medium heat for 5 minutes. Set aside to cool.
  7. Using a food processor or blender, mix 3/4 of cooked lentils and lentil stock water. 
  8. In a mixing bowl, combine sautéed vegetables, pureed lentils and whole lentils, oats and oat flour and the flaxseed mix.  Salt and pepper to taste if preferred. 
  9. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later.  Press down firmly, filling in along the edges too.  Gently tap pan on the counter to ensure that the loaf has settled completely into the pan.
  10. Bake uncovered in oven for 45 - 50 minutes.  Allow to cool 15-20 minutes, remove from pan and slice.  The loaf can be refrigerated and reheated for leftovers for up to 6 days.

Optional Glaze

  1. Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. 
  2. Spread evenly over the top of the loaf.  The glaze is not needed to bake the loaf.


  1. Serve with your favorite savory mushroom gravy and/or bake with a tomato glaze.  

Amber Poupore's passion is bringing plant-based nutrition to everyone and anyone who chooses health, compassion for animals and love of the environment.  She opened the Cacao Tree in 2010, launched the transitioning restaurant “Clean Plate” in 2013 and just launched her new catering kitchen this year.  Visit her @

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PP: GF Stuffed Peppers

Chef:  Amber Poupore
Makes: 6 servings
Prep Time:  1 hour
Cook Time:  1 1/2 to 2 hours


  • 6 Whole bell peppers, any color
  • 1 large yellow onion finely diced
  • 2 large zucchini finely diced
  • 1 c short grain brown rice
  • 2 c French Petit Lentils
  • 4 T garlic cloves, minced
  • 2 c  of your favorite beans and/or tempeh
  • 2 cans large chopped tomato  (28 ounces) and 1 small (12 ounce)
  • 1 small can tomato paste
  • 1 c packed fresh basil, chopped
  • 3 T  Italian Seasoning
  • 1 T  dried basil
  • 2 T  balsamic vinegar
  • 2 bay leaf
  • mineral sea salt to taste




  1. Cook rice in a rice cooker, its simple.  
  2. Thoroughly rinse rice.  
  3. Allow to completely drain.
  4.  Add almost 2 c  water and 1/4 t salt.  
  5. Cook.

Tomato Basil Sauce

  1. Empty cans of tomato and paste into large sauce pot.  
  2. Add 1 T salt and cook about 25-35 minutes.  
  3. Add 2 T  fresh garlic, Italian seasoning and dried basil cook an additional 15 minutes.
  4.  Add balsamic cook 10 minutes.  
  5. Turn off heat and add fresh basil and black pepper if you like.


  1. Thoroughly rinse lentils.
  2.  Cover with water in pot and add 2 tsp salt with bay leaves.  
  3. Cook about 40 minutes.  
  4. Drain from excess stock, add water while cooking if needed.  


  1. Chop onion and sauté with 2 T fresh garlic and 1/4 c  water for 5 minutes on high, do not cook fully.  
  2. Chop zucchini and add to sauté pan and cook an additional 5 minutes

Pepper assembly and cooking

  1. Slice tops off peppers and carefully remove the seeds and veins.
  2. Mix in bowl:onion, garlic & zucchini, beans/tempeh, lentils, rice, tomato sauce
  3. Stuff the peppers ensuring filling gets to the bottoms.  
  4. Add surplus filling to the surrounding area and fill bottom of the pan.  
  5. Cover with foil.  
  6. Bake in oven 1 to  1 1/2 hours at 400 degrees until peppers are cooked to what you prefer.


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