Ingredients:
1 tablespoon flax meal
2 1/2 tablespoons water to mix with the flax
2 cups dry lentils (about 3 cups cooked lentils)
2 cups cooked rice
3 tablespoons olive oil
2 medium onions peeled and diced
2 cloves garlic minced
1 teaspoons salt (divided)
1/4 teaspoon pepper
1 tablespoon Bragg’s Liquid Aminos (Tamari or soy sauce)
2 teaspoons poultry seasoning or sage, Italian seasoning, or other herbs of choice.
2 tablespoons nutritional yeast
1/4 cup Ketchup or other sauce of choice.
- Cook rice according to package directions.
- Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.
- Boil lentils in 2 quarts of water for 18 minutes, then drain.
- While the lentils are cooking, dice 2 onions, and saute them in olive oil over low heat.
- Sprinkle the onions with 1/2 tsp salt, 2 tsp poultry seasoning, and 2 cloves minced garlic. Continue to saute over low heat for 10-12 minutes until translucent.
- Add 2 cups cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), 2 tbsp nutritional yeast, 1 tablespoon Bragg’s Liquid Aminos, 1/2 tsp salt, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.
- Fill an oiled bread loaf pan with the mixture and pack it down tightly and top with ketchup or other sauce of your choice.
- Bake at 350°F (177°C) for 1 hour. Top with another layer of ketchup. Allow cooling for about 15 minutes before slicing.
