Prep 45 mins
Cook 1 hr 15 mins
This is my second experiment using the vegan meatloaf generator found here.. http://www.veganlunchbox.com/loaf_studio.html This is a doubled recipe, so if you want to make a smaller batch, just cut this in half and bake it in an 8x8 dish. The flavor was fantastic and it worked really well with my gravy recipe. http://www.recipezaar.com/244337
- 2 cups dried lentils
- 1 large onion, chopped
- 4 celery ribs, chopped
- 3 carrots, grated
- 4 garlic cloves, minced
- 2 tablespoons flax seed meal
- 2 cups cooked brown rice
- 1 cup cashews
- 2 teaspoons vegan worcestershire sauce
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried dill weed
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 2 tablespoons vegetable oil
- salt, to taste
- Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.
- While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.
- Preheat the oven to 350F and lightly grease a 9x13 baking dish.
- Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.
- When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.
- Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.