Vegan Meatloaf #2

• dried lentils↗2 cups
• large onion, chopped↗1
• celery ribs, chopped↗4
• carrots, grated↗3
• garlic cloves, minced↗4
• flax seed meal↗2 tablespoons
• cooked brown rice↗2 cups
• cashews↗1 cup
• vegan worcestershire sauce↗2 teaspoons
• dried basil↗1 tablespoon
• dried oregano↗1 tablespoon
• dried dill weed↗2 teaspoons
• ground black pepper↗1 teaspoon
• cumin↗1 teaspoon
• vegetable oil↗2 tablespoons
• salt, to taste↗

Step-by-step instructions

1. 1

   Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.

2. 2

   While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.

3. 3

   Preheat the oven to 350F and lightly grease a 9x13 baking dish.

4. 4

   Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.

5. 5

   When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.

6. 6

   Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.