Our Onion and Cheddar Bbq
Ingredients
- for the
- 1 cup of lentils (we used black and green)
- 1/2 cup of kalamata olives
- 1 cup of almond meal
- 2 tsp of olive oil
- 2 cloves of minced garlic
- 1/2 cup of minced yellow onion
- 2 flax eggs
- 1 tsp of fresh chopped parsely
- 1 1/2 tsp of pink himalayan salt
- 1 tsp of black pepper
- 1/2 tsp of garlic powder
- 1/4 tsp of cumin
- 1/8 tsp of cayenne pepper
- 1/2 cup of vegan cheddar cheese (we used @followyourheart )
- for the bbq sauce
- 1/2 cup of tomato paste
- 1/3 cup of applecider vinegar
- 1/8 cup of maple syrup
- 1 tbs of molasses
- 1 tbs of stone ground mustard
- 1 tbs of garlic powder
- 1 tbs of paprika
- 1 tsp of pink himalayan salt
- 1 tsp of black pepper
- 1 tsp of turbinado sugar
Preparation
In a small pot on medium heat bring water to a boil and add lentils
Cook for 30 minutes or until tender
Once lentils are ready drain and add into a blender or food processor
Add olives into blender and blend a few pulses(avoid over blending) until ingredients are combined
Remove mixture from mixer and add into a large bowl
Add almond meal and stir
Set aside when finished
In a small pan on medium heat add olive oil, garlic, and onion
Stir until fragrant for about 1 to 3 minutes and add into
Add remaining ingredients into bowl and knead well with hands
Preheat oven to 375°
For the bbq sauce combine all ingredients into the small pan used earlier on medium heat
Stir well until a thick sauce forms
Form mixture into a loaf shape on parchment paper on a baking sheet or form in baking dish of choice
Top with sauce and place in oven for 40 minutes
Once time is up allow to cool for 10 minutes
Finish with another layer of remaining sauce and garnish with fresh chopped parsely
Enjoy
Threebunnies