Vegan Recipe: Lentil and Rice Loaf

Lentil and Rice Loaf

By Cathy Fisher,

This flavorful lentil loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you’re at it and freeze one for leftovers. This is delicious topped with Creamy Mushroom Gravy!

Ingredients, Makes 1 standard loaf

1-3/4 cups water
1/2 cup brown-green lentils
1/2 cup short-grain brown rice
2 teaspoons dried poultry seasoning
1 teaspoon granulated onion
1 medium onion, chopped
5 medium white or brown (cremini) mushrooms
1 large rib celery, chopped
1 tablespoon freshly minced garlic (about 5 medium cloves)
3/4 cup quick-cooking rolled oats
1 can (6 ounces) tomato paste
½ cup chopped pecans or walnuts (optional)
1 tablespoon minced fresh sage leaf (or 1½ teaspoons dried, rubbed sage)
2 teaspoons minced fresh thyme (or 1 teaspoon dried)
1-1/2 teaspoons minced fresh rosemary (or ¾ teaspoon dried)

For recipe instructions please visit Forks Over Knives:

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