4/10/13

Vegan Multigrain Lentil Loaf with Mashed Cauliflower


I know, I know. Lentil loaf is so old school vegetarian. But, you have to admit, it is pure comfort food. I wanted to try something new, so I mixed up the normal addition of rice with oats and it worked perfectly!


Of course, I didn't write down the recipe as I was making it! I do remember, however, that I used one cup of uncooked lentils cooked in 3 cups of vegetable broth. As they were cooking, I added two ribs of chopped celery and two finely chopped carrots to the broth and lentils. Into two cups of salted boiling water, I added 1/2 cup of oats and 1/2 cup of rice and then turned down to a simmer and cooked for 20 minutes. When both were done, I combined the lentils and rice and added sage, thyme, oregano (and probably basil), salt, pepper, 1 TB olive oil, 2 TB soy sauce, 3 TB tomato paste and then mixed. The mixture went into a greased loaf pan and then baked at 350 degrees for about 40 minutes. I topped it with pasta sauce and served it with mashed cauliflower.

2 comments:

  1. Oooh I love old school lentil loaf. I would serve it with boiled potatoes, brown gravy and lingonberry jam!

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  2. I love the old school stuff! It's a classic for a reason. I don't make loaves nearly as much as I ought to; they're so versatile.

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