Served with mashed spuds and gravy, and a side of peas, this is sure to be a hit with the meat - and - potatoes crowd.
* 1 c. brown rice
* 1 ½ c. lentils
* 2 onions, finely minced
* 1 t. granulated garlic
* 1 t. salt
* 1 t. poultry seasoning, or a combination of sage, thyme, and marjoram
* 2 T vegan onion soup mix (optional)
* ¼ c. ketchup
* extra ketchup for basting
* chopped scallions for garnish (optional)
Cook brown rice, using your favorite method.
While rice is cooking, boil lentils in 4 c. water until tender. Drain off excess water if necessary. Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform.
Place mixture into a loaf pan, an 8” square pan, or 4 mini loaf tins and bake at 350°F for 30 minutes. Remove from oven, baste top(s) with ketchup, and bake for another 15 minutes. Let stand for 10 minutes before serving. Garnish with chopped scallions, if desired.