Vegan Lentil Loaf

By Stacey Amagrande

4 cups cooked lentils
4 peeled carrots, shredded fine (in a food processor or powerful blender)
2 stalks celery
1 onion, peeled
1 bell pepper, seeded and stemmed
3 cloves garlic
2 cups ground cashew
2 tablespoons salt
2 teaspoons black pepper
1 tablespoon ground mustard
1 teaspoon fennel seed (heated in a dry pan till fragrant, about 1-2 min)
2 tablespoons ground sage
1/4 cup dried cranberries
1/4 cup tomato sauce or ketchup
2 cups Panko bread crumb
Preheat oven to 400. Mix all ingredients in a large bowl. Grease a 13×9 pan and spread mixture into pan evenly. Cover with foil tightly and bake at 400 for 1 hour. Best to allow the loaf to set overnight in the fridge covered, and bake again at 350 for 30 minutes or till heated through. Since there is minimal binder in the recipe this extra set allows it to really “set up” and allows for easy cutting into slices. Top with apricot jam or your favorite local bbq sauce!
This recipe could easily serve 10-12 or keep your tummy happy all week! Feel free to cut the recipe in half to better suit your veggi-ing needs! Bon Apatite!