Thanksgiving Loaf

Mary Larson

Jaroudi Family

Thanksgiving Loaf Recipe

subheading: Ingredients:

1 ½ cups cooked lentils (brown or green)

1 (15oz) can of chickpeas, rinsed and drained

8 oz baby bella mushrooms chopped

½ cup red onion chopped

2 green onion chopped

3 celery stocks chopped

½ cup carrots chopped

1 cup rolled oats

1 to 3 tbsp veggie broth

1 tbsp nutritional yeast

1 tsp miso

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried sage

subheading: Directions:

1.) In a large skilled, place 1 tbsp veggie broth over medium heat. Add in chopped onion, mushrooms, celery, and carrots (Cook until carrots are soft.)

2.) In a large bowl combine, cooked carrots/onions/mushrooms/celery, cooked lentils, chickpeas, chopped green onion, miso, seasonings, and nutritional yeast

3.) Transfer ½ of the mixture to a food processor. Pulse lightly - you don’t want it to be completely mushy. Stir in ½ cup of rolled oats

4.) Add Thanksgiving loaf mixture to a silicone loaf pan or a pan lined with parchment paper

5.) Bake at 400 degrees for 30 mins

6.) Repeat with the other part of mixture and ½ cup oats

7.) Makes 2 Thanksgiving loafs

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