Ingredients:
1 cup cooked brown or green lentils
1 cup rolled oats
1 cup grated carrots
1 cup finely chopped mushrooms
1/2 cup finely chopped onion
3 cloves of garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup all-purpose flour
1 tablespoon nutritional yeast (optional)
1/4 cup chopped fresh parsley or cilantro (optional)
Instructions:
Preheat the oven to 375°F (190°C). Line a 9×5 inch loaf pan with parchment paper or grease it with cooking spray.
In a large mixing bowl, combine the cooked lentils, oats, grated carrots, chopped mushrooms, chopped onion, minced garlic, tomato paste, soy sauce, thyme, rosemary, sage, salt, and pepper. Mix well.
In a small saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously until the mixture turns light brown (around 1-2 minutes).
Add the flour mixture to the large mixing bowl and stir to combine. If desired, add the nutritional yeast and chopped parsley or cilantro.
Transfer the mixture to the prepared loaf pan and smooth out the top. Bake in the preheated oven for 45-50 minutes, or until the top is firm to the touch and lightly browned.
Let the loaf cool in the pan for 10 minutes before slicing and serving. Enjoy with your favorite sides!
Note: You can add or substitute other vegetables and spices to suit your taste. Additionally, you can use breadcrumbs instead of oats if you prefer a smoother texture
