Servings: 8 maybe?
Ingredients:
1 cup dried brown rice, prepared and cooled
2 cups dried lentils, prepared and cooled
3 cloves garlic
1 large onion, diced
1-2 Tbsp oil or water for sauteing
Worcestershire sauce, to taste*
1/3 cup ketchup, plus extra for topping
2 Tbsp flour
1 egg* (or egg replacer)
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp sage
3/4 tsp salt
1/2 tsp pepper
*these are technically not vegan ingredients!
Directions:
1. Prepare the brown rice and lentils, preferably the day before so it has a chance to cool and dry out. I personally put some worcestershire sauce in with the lentils to let the meaty flavor cook in well.
2. Saute garlic and onions in oil or water until onions are soft and clear, about 3-4 minutes.
3. In a large bowl, mash the lentils until only about 1/3 of the lentils are still intact.
4. Add the garlic and onions, rice, ketchup, and flour to the lentils and mix well.
5. Add the egg, seasonings, and some worcestershire sauce and mix well.
6. Gently press the mixture into a lightly greased loaf pan.
7. Drizzle additional ketchup on top.
8. Bake in a 350° oven for 60 minutes.
9. Allow to cool for about 10 minutes before serving to allow the loaf to firm up a little.
10. Eat and enjoy! Goes great with mashed potatoes, of course!
