Omnia stove top oven for the oven-less (optional if you have a conventional oven)
1CupBuckwheat groatsWith enough hot water for soaking
2MediumCarrotsSliced (about 2 cups)
1Small OnionAbout 1/2 cup chopped
1 CanBrown lentilsDrained, about 2 cups
1TbspBragg soya aminosYou can sub regular soya sauce but I find Bragg brand has much less sodium. If you can find it coconut aminos will work well too.
Salt and pepper to taste
1/2 CupBasic tomato sauce
1Tbsp Cider vinegar
1TbspBragg soya sauceOr as above, coconut aminos, regular soya sauce or tamari
Cover buckwheat with hot water and set aside for at least 30 minutes until softened.
While buckwheat is soaking heat oil in large fry pan (*see Galley Kat Notes below)
Add onion, garlic, carrots and celery and saute for about 4-5 minutes untils lightly browned and softened
Add mushrooms, seasonings and continue to saute until mushroom juices are reduced and mixture is nicely browned.
Remove pan from heat and dump in drained lentils. Stir to combine
Add the mixture to your food processor and blend with a couple of pulses. Leave some texture.
Dump veggie and lentil mixture back into fry pan to save on extra bowls.
Drain buckwheat well and add to food processor with 1/4 cup fresh water.
Take the mixture for a spin until you have a fairly smooth paste. It doesn’t have to be really smooth.
Add buckwheat to the veggie mixture and stir well to combine.
To make sure the mixture held together well, I lined the loaf pan with parchment paper then added the mixture to the loaf pan tamping down well.
If using the Omnia stove top oven I would suggest using the silicone liner or line the baking pan with foil for easy removal after baking.
For conventional oven users, bake in a pre-heated 400 ° F (204 ° C) for about 40 minutes
For Omnia stove top users, bake covered on a pre-heated base plate on medium for about 40 minutes
While the loaf is cooking, mix the glaze ingredients together in a small sauce pan. In our boat galley I have just the one burner so this step I would do first then set it aside to bake the loaf.
Over medium heat whisk mixture until it thickens. Set aside to add the glaze once the loaf is cooked.
*To save time you can skip sautéing the veggies which would mean eliminating the oil and dirtying another pan as after about 40 minutes of oven time they will be cooked well enough but I found this added much more flavour to the overall dish, the heavenly aromas permeating throughout the galley were intoxicating and it serves the purpose of evaporating some of the veggie juices. My husband dropped in for a peak and said: “oh my that smells SO good!” Enough said?