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Vegetable Loaf

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
5 eggs
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.

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