|
|
Ingredients
- 3/4 cup dry brown lentils
- 1/3 cup + 2 tablespoons crushed tomatoes
- 1/2 cup uncooked brown rice
- 2 teaspoons hot sauce
- 1/2 cup wheat germ
- 2 teaspoons vegetarian Worcestershire sauce
- 1/2 cup dry bread crumbs (fresh works, too)
- 2 tablespoons ketchup + more for top (if desired)
- egg substitute for 2 eggs (Ener-G)
- 1 tablespoon Tamari (or Bragg's)
- 1 large onion, chopped
- 1/4 cup nutritional yeast
- 1 carrot, grated
- 1 teaspoon dried thyme
|
|
Directions
Cook the lentils and the brown rice (separately) according to the package instructions.*
Preheat oven to 325 degrees F.
In a large bowl, mash the lentils. Add the remaining ingredients plus salt and pepper and combine well. Pour into a loaf pan coated in veg. spray (or an 8x8 baking dish, in a pinch). Spread more ketchup on top if you like it that way.
Cover with foil and bake for 1 hour.
* This obviously takes a while if you don't already have the lentils and rice cooked but it's so worth it!
Serves: 6
Preparation time: 1.5 hrs
|
