Ingredients (use vegan versions):
1 small onion
1 clove garlic
2 stalks celery
2 teaspoon sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat vegan breadcrumbs
2 tablespoon vinegar
2 egg equivalents
2 tablespoon whole wheat flour
fresh ground black pepper and sea salt
Preheat oven to 350 F.
Chop onion and celery finely, and crush the garlic clove. Spray a frying pan with non-stick spray, and sauté the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.
November 13th, 2015 at 5:33 pm
Peggy, you might try blending up some of the lentils to they help hold it together.