Lentil Loaf
Very tasty, but easy to over-cook, and as a result, can turn out dry. Keep your eye on it during baking. If it does come out dry, try making a vegan gravy to pour over it.
1 medium onion, minced
2 cloves garlic, minced
1/4 lb mushrooms, minced
1 cup dried lentils, ground fine in your coffee or seed grinder
1 tbsp fresh thyme or 1/2 tbsp dried
1 pinch each of ground cloves, nutmeg and cayenne pepper
Equivalent of 2 eggs in egg replacer (see Substitutions section of this website)
1 cup natural or organic tomato juice (no additives)
2 tbsp slivered almonds
Preheat the oven to 350 F. Lightly oil a loaf pan. In a large skillet, heat the olive oil and sauté the onions, garlic and mushrooms until soft. Remove from heat and stir in the remaining ingredients. Pour into a loaf pan, cover with a lid or foil, and bake for 30 minutes, or until the top is browned and the loaf is fairly dry.
Serves 4