Lentil Oat Loaf

Preheat oven to 400°F. Combine the red lentils and 1 cup water in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer lentils until tender and water is absorbed, about 12 to 15 minutes. Peel and chop the carrot and onion. Trim the green beans. Mince 2 cloves garlic and slice 1 clove garlic. Set aside 2 tbsp oat flour for gravy in Step 4.

Place a small saucepan over medium-high with 1 tsp vegetable oil, carrots and half of the onion. Cook until the onions soften, 3 to 5 minutes. Transfer to a food processor and add the walnuts. Pulse to chop. Add cooked lentils, white miso paste, flax meal, rolled oats, 6 tbsp oat flour, half of the minced garlic, half of the parsley, and 1 tsp each of salt and pepper. Pulse to form a thick paste.

Coat a baking sheet with 1 tbsp vegetable oil. Divide lentil loaf mixture into 4 equal parts and form into loaves on the baking sheet, approximately the size of a smartphone and about 1 inch thick. Roast until loaves are firm to the touch and form a crust, about 20 to 25 minutes.

In a bowl, whisk 1 cup water, 1 tsp salt, and vegetable broth packets. Return the small saucepan to medium-high heat with 1 tsp vegetable oil. Add remaining onion and minced garlic. Cook until onion softens, about 1 to 2 minutes, then add 1 tbsp vegetable oil and reserved 2 tbsp oat flour. Stir and cook for 1 minute. Slowly add broth to the pot, whisking constantly, until thickened, about 3 to 5 minutes.

Place a medium skillet over medium-high heat and add the butter. Once melted, add the green beans and sliced garlic. Cook until garlic is fragrant, about 30 seconds, and then add ¼ cup of water to create steam. Continue to cook until the beans are bright green and crisp-tender, about 3 to 5 minutes. Season with salt and pepper.

Roughly chop remaining parsley leaves. Divide garlic green beans between large plates. Slice lentil loaves, or simply serve whole. Top with classic gravy and sprinkle with chopped parsley.