Savory Stuffed Lentil Loaf with Plant-Based Cold Cuts

For the Lentil Loaf

• 1 cup cooked green or brown lentils (about ½ cup dry)
• ½ cup gluten-free rolled oats
• ½ cup cooked quinoa or cooked millet
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp ground flaxseed + 5 tbsp warm water (flax egg)
• 1 tbsp tomato paste or ketchup
• 2 tsp balsamic vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

For the Stuffed Center

• 6–8 slices of soy-free, gluten-free vegan deli “turkey” or “ham” (e.g. made with pea protein or jackfruit)
• ¼ cup shredded dairy-free cheese (e.g. cashew or coconut-based)
• Optional: a strip of roasted red pepper or caramelized onion for added depth