Veggie Loaf

Veggie loaf is one of those classic dishes that needs to be in everyone's repertoire. This one tastes like Thanksgiving stuffing, thanks to the sage and other herbs. The leftovers make wonderful sandwiches. I especially like the sandwiches on whole wheat spread with cocktail sauce - a mixture of ketchup and prepared horseradish. Mashed potatoes make a perfect companion for both the plain loaf and sandwiches. 

This goes out to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by of Divya of Dil Se. 

Veggie Loaf

1 tablespoon olive oil
2 garlic cloves, minced
2 stalks celery, finely diced
1 cup diced onion, about ½ an onion
1/2 cup lentils
1/2 cup brown rice
2 cups vegetable broth
2 tablespoons ground flax seeds
2 tablespoons soy sauce
1/3 cup walnuts
2/3 cup rolled oats
1 teaspoon sage
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt or to taste

Heat olive oil in a pot. Sauté garlic, celery and onion until tender. Stir in lentils, rice and broth and bring to a low boil. Reduce heat to a simmer, cover, and cook for 45 minutes or until broth is absorbed. Remove from heat and mash with a hand-held potato masher or a fork.

Preheat oven to 350. Whisk together flax seeds and soy sauce until mixture thickens slightly. Add to lentil-rice mixture.

In a blender, coarsely grind walnuts. Add to lentils and rice. Briefly pulse oats in the blender to break up into smaller pieces. Add to lentil-rice mixture, along with sage, oregano, thyme and salt. Stir well.

Press mixture into a well-oiled 8 x 4-inch loaf pan. Press down mixture with the back of a spoon to remove any air pockets. Bake for 40 minutes.

Run a knife around edge of loaf and turn upside-down on a cutting board to remove loaf. Slice.

About 5 servings