Meat-Free Loaf

Ingredients

Lentils — 1/2 cup dry

Water — 1 cup

Vegetable oil — 1 tablespoon

Onion — 1 small, minced

Carrot — 1 small, grated

Veggie crumbles — 10 to 12 ounces (or 4 veggie burger patties, crumbled)

Walnuts — 1/2 cup ground (pulse them a couple of times in the blender that you’ll be using later)

Bread crumbs — 1 cup

Any style Mori-Nu tofu (or any silken/soft tofu) — 1/4 cup (2 ounces)

Tahini — 2 tablespoons

Soy sauce — 1 tablespoon

Parsley — 1 tablespoon minced fresh or 1 1/2 teaspoons dry

Salt and pepper — to taste, 2 or 3 shakes

Gravy — use your own or see recipe here (or just put ketchup on it)


Instructions

1. Put lentils and water in a small pan, bring to a boil, reduce heat to a low boil, cover and cook for 25 minutes. 


2. Preheat oven to 350 degrees.


3. Heat oil in a skillet over medium heat. Add the onion and carrot, cover and cook, stirring a few times, until softened, about 7 minutes. Put in a large mixing bowl.


4. Add crumbles, bread crumbs and walnuts to the large bowl. Pulse the lentils in a blender or food processor until coarsely chopped, and add to the bowl.


5. In the blender or food processor, blend the tofu, tahini, tamari and parsley until well blended. Add to the large bowl and stir everything together, seasoning with salt and pepper. Transfer mixture to a lightly oiled loaf pan (9”x5”). Smooth the top of the loaf. Bake for 45 minutes, then let cool for 10 minutes.


6. Meanwhile make the Good Brown Gravy here. Then slice the loaf and serve with gravy or ketchup.