Bob's Red Mill Flaxseed Meal Description
Dear Friends,
Milling Flaxseeds is like opening a treasure chest. Flaxseeds contain a wealth of nutrients, but as whole seeds most of these nutritional treasures are locked away. Milling the seeds into meal gives your body access to the amazing nourishment stored within. In order to maintain the integrity of the wholesome nutrients in the flaxseed oil, the seeds must be milled with great care. That is why we don't make compromises or cut corners. Our proprietary flax milling machinery keeps the meal cool, which preserves the freshness of those precious oils. It's not the fastest way, but it's the right way, and it is absolutely worth the time and effort. The result is flaxseed meal with optimal nutrition and a fresh, nutty flavor you won't find anywhere else.
There is general agreement among experts of all sorts that folks should consume more omega-3s fatty acids to promote good health. Two tablespoons of Bob's Red Mill Flaxseed Meal offers 2430 mg of omega-3s. What's more, each serving provides 3 grams each of fiber and of protein. It's no wonder so many nutritionists urge you to add flaxseed to your daily diet. I add a tablespoon to my oatmeal every morning, and I truly believe there is no better way to start the day.
To your good health,
Bob Moore
Directions
Vegan Egg Replacer
Combine 1 Tbsp flaxseed meal and 3 Tbsp water for each egg needed. Let sit for 5 minutes before adding to your recipe.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (13 g)
Servings per Container: 69
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 4.5 g | 6% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 3 g | |
|
| Monounsaturated Fat | 1 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | 0 | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 24 mg | 2% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 113 mg | 2% |
|
Other Ingredients: Whole flaxseed.
Manufactured in a facility that also uses tree nuts and soy. Tested and confirmed Gluten Free in the quality control laboratory.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Vegan Lentil Loaf With Mushroom Gravy
Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories.
Vegan Lentil Loaf With Mushroom Gravy
Loaf
- 1 cup brown lentils (dry or 2.5 cups cooked)
- 2 Tbsp. ground flaxseed (or chia seeds)
- 5 Tbsp. water
- 2 Tbsp. olive oil
- ½ cup onions (diced)
- 4 garlic cloves (minced)
- 1 cup mushrooms (chopped)
- ½ cup carrots (chopped)
- ½ cup bell pepper (diced)
- ¼ cup tomato sauce
- 1 tsp. fresh thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup rolled oats
- ½ cup bread crumbs
Gravy
- 2 cups chopped mushrooms
- 1 Tbsp. olive oil
- ¼ cup onion (chopped)
- 2 garlic cloves (minced)
- 1-1/2 Tbsp. reduced sodium tamari
- 3 Tbsp. nutritional yeast
- ¼ cup tahini
- 1 tsp. ground black pepper
- 1-1/2 cups vegetable broth
- 2 tsp. cornstarch
- 1 tsp. fresh thyme
Loaf
- Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
- Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
- To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
- Drain cooked lentils through colander and set aside.
- In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
- Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
- To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
- Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
- Bake 40 minutes, until toothpick inserted in center comes out clean.
- Let cool about 15 minutes before slicing.
- Refrigerate up to 5 days or freeze for 1 month.
Gravy
- In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
- Stir in tamari and sauté another 1-2 minutes.
- Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
- In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
- Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
- Serve immediately. Refrigerate up to 5 days.
Grab the ingredients you’ll need to make this vegan main!
