VEGAN LENTIL LOAF, GARLIC BUTTER POTATOES, AND MUFFINS

Ingredients:
1 cup cooked green lentils
1/2 cup rolled oats
1/2 cup breadcrumbs
1/2 cup finely chopped onion
1/2 cup grated carrots
1/2 cup chopped mushrooms
1/4 cup ground flaxseeds
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
Olive oil for brushing
Instructions:
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, combine all the ingredients, except for the olive oil, and mix well.
Transfer the lentil mixture to the prepared loaf pan and press it down firmly.
Brush the top with olive oil for a crispy crust.
Bake for 45-50 minutes, or until the lentil loaf is firm and golden brown on top.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Garlic Butter Potatoes:
Ingredients:
4 cups baby potatoes, halved
4 tablespoons vegan butter
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions:
Place the halved baby potatoes in a pot of boiling water and cook until fork-tender. Drain and set aside.
In a large skillet, melt the vegan butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the cooked baby potatoes to the skillet and toss to coat them in the garlic butter.
Cook for another 2-3 minutes, until the potatoes are lightly golden and crispy.
Season with salt and pepper to taste and sprinkle with fresh parsley before serving.
Vegan Muffins:
Ingredients:
1 cup flour (can use all-purpose or whole wheat)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plant-based milk (such as almond or soy milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen berries (such as blueberries or raspberries)
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the berries.
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious vegan lentil loaf, garlic butter potatoes, and muffins!