Lentil Rice Vegetable Loaf
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

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, rolled
4 tbsp. Molasses, unsulphured
2 tbsp. Soy Sauce
Hot Pepper Sauce, to taste

(To enlarge the photo of the Lentil Rice Vegetable Loaf, click on the photo or link)

Preparation

Lentil rice vegetable loaf is a delightful vegan recipe for any festive meal, which will serve 8-10 adults. Preparation and cooking time is about 2 hours, with plenty of time to prepare other recipes during the same time period. Leftovers can be stored in the covered baking dish or other covered container in the refrigerator for several days.

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.  (To enlarge the photo of the lentil rice loaf, click on the photo or link)

We also like to save the leftovers without the final baking, and final bake when we want to eat it, or use it in a Lentil Rice Veggie Tortilla Burger  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!

Ingredients Information

Carrots

Celery

Garlic

Lentils

Molasses, Unsulphured

Oats, Rolled

Onions, Yellow

Oregano, Dried

Pepper Sauce - Hot Red

Potatoes, White

Rice, Brown

Soy Sauce

Tomato Paste

Utensils and Equipment Information

Baking Pan, Glass

Dish, Ceramic Baking

Dish, Small Ceramic Baking

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Potato Masher

Pot, Glass

Spoon, Large Mixing

Vita-Mix

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!