Vegan Meatloaf #2

Name: Vegan Meatloaf #2
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 cups dried lentils; 1 large onion, chopped; 4 celery ribs, chopped; 3 carrots, grated; 4 garlic cloves, minced; 2 tablespoons flax seed meal; 2 cups cooked brown rice; 1 cup cashews; 2 teaspoons vegan worcestershire sauce; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons dried dill weed; 1 teaspoon ground black pepper; 1 teaspoon cumin; 2 tablespoons vegetable oil; salt, to taste

Submitted by tendollarwine

"This is my second experiment using the vegan meatloaf generator found here.. http://www.veganlunchbox.com/loaf_studio.html This is a doubled recipe, so if you want to make a smaller batch, just cut this in half and bake it in an 8x8 dish. The flavor was fantastic and it worked really well with my gravy recipe. http://www.recipezaar.com/244337"

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photo by tendollarwine

Ready In:: 2hrs
Ingredients:: 16
Serves:: 12

ingredients

2 cups dried lentils
1 large onion, chopped
4 celery ribs, chopped
3 carrots, grated
4 garlic cloves, minced
2 tablespoons flax seed meal
2 cups cooked brown rice
1 cup cashews
2 teaspoons vegan worcestershire sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons dried dill weed
1 teaspoon ground black pepper
1 teaspoon cumin
2 tablespoons vegetable oil
salt, to taste

directions

Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.
While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.
Preheat the oven to 350F and lightly grease a 9x13 baking dish.
Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.
When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.
Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.

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RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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