Lentil Cashew Loaf [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE LOAF:

1 brown onion, diced

1 cloves garlic, crushed

1 cup cashews

1 15-ounce can brown lentils, drained

1 15-ounce can red kidney beans, drained

1 teaspoon sage

1 teaspoon thyme

1 teaspoon rosemary

½ cup sun-dried tomatoes, diced

1 cup carrot, grated

1 cup bread crumbs (gluten-free, if necessary)

subheading: FOR THE GLAZE:

¼ cup brown sugar

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

2 tablespoon tomato sauce

1 tablespoon vegan butter

1 teaspoon lemon juice

Directions at onegreenplanet.org

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