Lentil and Rice Loaf

Nuts are the only fat in this loaf. I like to make at least two and freeze the extras. Serve with mushroom gravy.

Lentil and Rice Loaf
Yield: one loaf

COOKED LENTILS
1-1/2 cups mushroom stock
1 cup brown lentils
2 teaspoons dried poultry seasoning
1-1/2 tablespoons dark miso
1/2 teaspoon garlic powder
1 teaspoon onion powder or granules

LOAF INGREDIENTS
1-1/2 cups cooked short-grain brown rice
1 medium onion, chopped
1 cup white or brown mushrooms, roughly chopped
1 large rib celery, chopped
1 tablespoon freshly minced garlic (about 5 medium cloves)
3/4 cup quick-cooking rolled oats
1 6-ounce can tomato paste (alternates: barbecue sauce, ketchup)
1/2 cup walnuts, chopped … or pine nuts
1 tablespoon minced fresh sage leaf (or 1½ teaspoons dried, rubbed sage)
2 teaspoons minced fresh thyme (or 1 teaspoon dried)
1/2 teaspoon black pepper
2 tablespoons low-sodium tamari
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon smoked paprika

In a medium saucepan on high heat, combine mushroom stock, lentils, poultry seasoning, miso, garlic powder, onion powder, and bay leaf. Bring to a boil then turn down to simmer, and cook covered for 45 minutes. When done cooking, remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the lentils are cooking.)

Preheat oven to 350º F. Line the bottom of a standard size loaf pan (9 by 5 by 3-inch) with parchment paper and set aside (or use a nonstick or silicone loaf pan).

In a medium skillet on high heat, add 1 tablespoon of stock. When the liquid begins to sputter, add the chopped onion, mushrooms, and celery, and cook stirring for about 3 minutes, adding more liquid as needed to prevent sticking. Add the garlic, and cook stirring for an additional 2 minutes, until the vegetables have softened (adding liquid as needed). If you’re using dried herbs, stir them in with the garlic (if using fresh herbs, add them in next step). Remove from heat.

In a large bowl combine the oats, tomato paste, nuts, and if you’re using fresh herbs (rosemary, thyme, sage) add them now as well. Add the pepper, tamari, Worcestershire sauce, liquid smoke (if using), and smoked paprika. When the cooked vegetables and lentils have cooled for about 10 minutes, add them and the cooked rice to the bowl and stir until all ingredients are mixed thoroughly.

At this point, you can either process the loaf ingredients in batches in a food processor or plunge your hands into the bowl and thoroughly squish the ingredients together, turning the bowl as you go. Processing with yield a finer texture, squishing will yield a coarser texture. Press the mixed ingredients down firmly and into the corners. Shape the top flat or with a slight rise in the middle.

Cover with a piece of aluminum foil and cook for 40 minutes. Remove the foil and cook for another 15 to 20 minutes until the top is browned and the edges are crispy looking. Remove and let cool 10 to 15 minutes before slicing and serving.

I always make at least two loaves to allow for sandwiches and future meals. To freeze, slice loaf into servings, lay out on a rimmed baking sheet, cover with plastic wrap, and freeze. When frozen, bag up each slice in a freezer bag and return to freezer until needed. 


 

Based on a recipe on the Forks Over Knives’ website.

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