Lentil Rice Vegetable Loaf

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Lentil Rice Vegetable Loaf

 

1 lb. Lentils, cooked in 4 cups of water

2 cups Brown Rice, cooked in 4 cups of water

1 lb. Potatoes

1/2 lb. Carrots

1/2 lb. Onions

3 Celery, ribs

2-3 Garlic cloves

1-1/2 tbsp. Oregano, dried leaves

1 - 6-oz. can Tomato Paste

1 cup Oats, quick or rolled

4 tbsp. Molasses, unsulphured

2 tbsp. Soy Sauce

Hot Pepper Sauce, to taste

 

 

 

Begin by placing 2 pots on the stovetop with 4 cups of water in each, and turn

the heat on high to bring the water to a boil. While the water is heating,

measure out the lentils and rice, and clean as necessary. When the water boils,

add the lentils and rice to their respective pots, cover, lower the heat to

simmer, and cook until all the water is absorbed.

 

While the lentils and rice are cooking, clean and peel the potatoes, carrots,

celery, onion, and garlic. Cut the veggies into chunks and place in the

container of a high speed blender. Cover the container and run the blender at

high speed until the veggies are pureed. Pour the veggie puree into a large

microwaveable covered dish, add the oregano and hot sauce (or black pepper, if

you desire), and cook on high setting for about 10 minutes.

 

When the puree is cooked, add the tomato paste, molasses, and soy sauce, and mix

together.

 

When the lentils and rice are cooked, add to the puree mixture and mix together.

Using a potato masher, mash the mixture until about 1/2 of the lentils are

broken. Add the oats and mash and thoroughly mix together.

 

The lentil rice loaf can be baked in a large baking pan in the oven at 350

degrees F. until the surface firms, or it can be baked on " high " in smaller

baking dishes in the microwave oven, as we usually do.

 

Serves 8-10

 

Source: allcreatures. org Vegan-Vegetarian Cookbook

Formatted by Chupa Babi: 04.17.08

 

" Any leftovers can be stored in the covered baking dishes. We believe that the

leftover flavor is better than the flavor of the original serving. With only

the two of us, we can cook once and have meals for 4 days.

 

Serve with a large salad, cranberry relish, and/or a baked sweet potato. Enjoy!

Makes a great dish for a vegan Thanksgiving! "

 

 

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