Lentil Loaf

½ onion, chopped

1 smallish carrot, grated

Couple cloves garlic

1 tsp salt

1 tbs mushroom powder

2 tsp Italian seasoning

1 c green lentils, cooked in 3 c broth for 25 minutes and drained

7 oz cooked white rice

98 g coarsely chopped walnuts, or nuts/seeds of choice

4 oz ketchup or BBQ sauce

6 shakes vegan worcestershire sauce

Saute onions, carrots, and garlic until tender

Combine lentils and rice with salt, mushroom powder, and seasoning. Grind ½ of mixture in food processor until it forms a paste.

Add paste back to bowl, add remaining ingredients and mix well.

Press into parchment lined loaf pan. Bake 1 hour at 350⁰, basting with sauce of choice if desired.

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