This recipe comes from Evan Thomas @ Food Makes Fun Fuel!
Over my Christmas break, I was able to do a lot of cooking for my family. While I’ve always thought of myself more a baker, less a cook, I was excited to try something that would come out like a meal. It also needed to be something that my entire meat-eating family would enjoy, and suit all our dietary needs. The result was this delicious gluten and soy(except for the tamari) free vegan meatloaf.
3/4 cup dry lentils
1/2 cup dry brown rice
1/2 cup walnuts
1/4 cup flaxseed meal
1 1/2 teaspoons salt
1 1/2 teaspoons your favorite seasoning
1 large onion
½ cup tomato sauce
3 tablespoons wheat-free soy sauce
2 tablespoons vinegar
¼ cup ketchup
2 tablespoons mustard
1. On the stove, cook completely your brown rice and lentils. While those are simmering, dice the onion and shave the carrot.
2. In a food processor or mini chopper, finely crush the walnuts into crumbs. Combine all of those in a dish with the flaxseed meal, salt, and seasoning.
3. When the brown rice is ready, toss it in that bowl. In a separate bowl, mush the cooked lentils with a potato masher until a thick puree.
3. Add to the rice mixture the ketchup, mustard, soy sauce, vinegar, and tomato sauce and mix. Lastly, add the lentil puree and fold until fully incorporated. Transfer this into a loaf pan. For best results, let the laof sit in the refrigerator for 2-5 hours before baking if time allows.
4. When ready to cook, bake in an oven preheated to 325 degrees for 60 minutes, and let cool on counter covered for another 10 minutes before cutting into.