Sunflower-Lentil Pie

This sunflower pie is one of my new favourite things to eat on a weeknight. It comes together really easily - you just cook the lentils & onions together, blend them with some other ingredients, add the rest of the ingredients, then bake. You can serve it with a salad, roasted vegetables, steamed broccoli, whatever you want. This is basically a nut roast, with sunflower seeds instead of nuts. It may not be the most beautiful thing, but it's healthy and delicious!

If this sounds good, you might also like:
Vegetarian Nut Loaf
Vegan Pot Roast & Gravy
Cauliflower and Parmesan Cake
Tracy's Lentil Loaf

Sunflower Lentil Pie
Adapted from Vive le Vegan!

Serves 5-6

3/4 cup brown lentils
1 3/4 cups water
1 1/2 cups red onion, roughly chopped
1 medium-large clove garlic, roughly chopped
2 tbsp ketchup
3 tbsp low sodium soy sauce
1 tbsp balsamic vinegar
1 cup quick oats
1/2 cup sunflower seeds
1/2 cup celery, chopped
1/2 tsp dried rosemary
1 tsp dried oregano
1/8 tsp sea salt
freshly ground black pepper to taste

In a large pot over medium-high heat, combine the lentils and water and bring to a boil. Reduce heat to medium-low, cover, and let cook for 15-20 minutes. Add the onions, stir through, and let cook for another 10-15 minutes, covered, until the lentils are soft and have absorbed all the water. In a blender or food processor, puree the lentil-onion mixture with the garlic, ketchup, soy sauce, and vinegar, until just smooth, but retaining some texture. Add in the remaining ingredients and mix well. Transfer mixture to a lightly oiled pie plate, and distribute evenly. Bake at 375F for 27-30 minutes, until lightly browned and just firm. Let stand for a few minutes (it will firm more as it cools), then slice into wedges.