Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It's one of those things I miss the comfort of, but I obviously won't make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce. Yum!! We were so excited about it that we cut into it without taking a photo of the whole thing, so all you get is a picture of the huge slice I ate. :)
Brown Rice and Lentil Loaf
(inspired by Straight Up Food)
- 2 cups + 2 tbsp water
- 3/4 cup lentils
- 3/4 cup brown rice
- 1 tsp granulated onion
- 2 tsp chicken seasoning
- 1 medium onion, chopped
- 4 carrots, chopped
- 5 mushrooms, chopped
- 4-5 garlic cloves, freshly minced
- 1 cup rolled oats
- 1 6 oz can tomato paste
- 2 flax eggs
- Add 2 cups water, lentils, rice, granulated onion, and chicken seasoning in a medium saucepan on high heat. Bring to a boil then turn down to simmer. Cook covered for 45 minutes. Then remove from heat and let stand for 10 minutes with lid still on.
- Add 2 tablespoon of water to a skillet on high heat. Let water heat up and then add onion, carrots, and mushrooms. Cook for about 3 minutes, stirring frequently and adding water as needed. Add the garlic. Cook for 2 minutes until the vegetables have softened, stirring frequently and adding water as needed. Remove from heat.
- Preheat oven to 350 degrees. Line loaf pan with parchment paper.
- Add oats, tomato paste, and flax eggs to a large mixing bowl. Then add cooked veggies and lentil/rice mix to the bowl and mix well.
- Add mixture to loaf pan and spread evenly. Cover with aluminum foil and cook for 45 minutes. Remove foil and cook for another 35 minutes or until top has browned. Remove from oven and let cool 20 minutes.
Eat your fruits and veggies, kids.