Okay, straight up, this is a lentil loaf. But don’t let the words “lentil loaf” frighten you away as it’s so darn tasty! True, it is a tiny bit time consuming to prepare*, but it is 100% worth the effort. We made a few minor substitutions based on what we had in our pantry: panko instead of bread crumbs, cornstarch instead of arrowroot, and molasses instead of agave nectar. Hubby & I ate some for dinner last night and tonight, and the leftovers are going in the freezer. (I ♥ homemade from-scratch meals that can be later re-heated!) The recipe is from Allison‘s ‘Veganize It!’ column for VegNews (recipe here). I have made 3 of her recipes — the lentil loaf, clam chowdah, and sloppy joes – and all have been fantastic! I ♥ this lentil loaf, I think this might just be the main course for our vegan Thanksgiving!
*a tip to help this recipe come together quicker: the next time you are making lentils, reserve 2 cups and place in the freezer. same goes the brown rice, set aside 3/4 cup and place in the freezer. remember to thaw both our before proceeding with the recipe!
