Macros

P: 13g   F: 1g   C: 24g

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 1 Cup Cooked Brown Lentils (1/2 cup dry)
• 3 Cups Raw Riced Cauliflower
• 1 Cup Chopped Sweet Onion
• 2 Cups Chopped Bell Pepper
• 2 TB Nutritional Yeast
• 1 Tsp Minced Garlic
• 1 Tsp Dijon Mustard 
• 1/2 Tsp Smoked Paprika
• 1/2 Tsp Cumin
• 1/4 Tsp Black Pepper
• 1/4 Tsp Chipotle Powder
• Ketchup Glaze:
• 1/3 Cup Unsweetened Homemade Ketchup
• 1 Tsp Liquid Smoke (hickory flavor)

Method:

• Preheat the oven to 400°F.
• To prep: Saute the chopped onion and pepper in a skillet on the stove for a few minutes to soften. Rice the cauliflower in a food processor until you have 3 crumbled cups. Squeeze the crumbles with a towel to release excess water. Cook the lentils according to package and let cool.
• In a large food processor combine all the ingredients for the loaf and process until combined (not smooth, just mixed well).
• Line a 9x5 loaf pan with parchment paper and press in the loaf mixture into the pan and smooth out the top.
• In a small bowl, mix the ketchup and liquid smoke together and then spread it evenly over the top of the pressed loaf.
• Bake the loaf in the oven for 40-45 minutes.
• Let cool before slicing and serving.