|This is a vegetable loaf, as opposed to a
meatloaf, but the texture is quite similar. To make the dish vegan, use egg substitute and
soy Parmesan substitute. Serve with potatoes and bread; serves 4.
1 lg onion, chopped
1 lb mushrooms, chopped
1 bell pepper, chopped
2 cloves garlic, minced
Scant 5 c finely grated carrots
1 tsp thyme
1 tsp basil
1/2 tsp black pepper
Salt, to taste
1 c bread crumbs
2 c cooked, seasoned lentils
1/2 c Parmesan cheese
Saute first 4 ingredients in water or vegetable broth until soft. While they cook, grate
carrots into a very large bowl. Add remaining ingredients. Add sauteed vegetables; mix
well. Taste for salt and spices.
Spray 2 loaf pans with nonstick spray and fill with mixture. Bake at 350 degrees for 1
hour, covering the loaves with foil if they begin to dry too much.