Lentil Loaf

• Vegan
• Gluten free

• Produce

  • 2 Carrots, medium
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 cup Green or brown lentils
  • 1 Onion, medium sized
  • 1 tbsp Onion powder
  • 1 tsp Sage
  • 1 tsp Thyme, dried

• Breakfast Foods

  • 1/4 cup Rolled oats

• Canned Goods

  • 1 tbsp Tomato paste
  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Nuts & Seeds

  • 1/4 cup Cashews

Found on diannesvegankitchen.com

Description

Ingredients

• 1 cup green or brown lentils
• 1 cup brown rice
• 4 cups vegetable stock
• 1 teaspoon vegetable oil
• medium-sized onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• ¼ cup rolled oats
• ¼ cup cashews, chopped
• 1 tablespoon tomato paste
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon crumbled sage
• 1 teaspoon sea salt
• 1 cup raw cashews, soaked for at least 2 hours
• 2 cups vegetable stock
• 3 tablespoons tamari or Bragg Liquid Aminos
• 2 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• 1 teaspoon gravy browner, optional

Directions

• Combine the lentils and rice in a large pot with the vegetable stock. Bring to a boil over medium-high heat. Once it has begun to boil, lower the heat to a simmer, cover the pot and allow to cook until the water has been absorbed. This could take 45 minutes to an hour.
• While the lentils and rice are cooking, heat the oil in a pan over medium-high heat. Add the onion and cook until it begins to brown. Add the garlic and carrots, and cook until the carrots are tender, 10-15 minutes.
• Be heat the over to 350° and lightly oil a loaf pan, or line a loaf pan with parchment paper.
• In a large bowl, mix together the cooked lentils and rice, the vegetables, and the rest of the ingredients. Mash a little as you, so the lentils lose their shape.
• Transfer the mixture to the prepared loaf pan, and bake until firm and lightly browned on top, about 45 minutes.
• Combine all of the ingredients in a high-speed blender or food processor. Process until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
• Transfer the mixture to a medium saucepan and cook over medium-high heat, stirring often, until the mixture thickens and is heated throughout. If the gravy gets too thick, you can thin it with a little more vegetable stock or water.