Ingredients
1 1/2 cups finely chopped onion
2 tbsp extra virgin olive oil
1 cup finely chopped celery
1 1/2 cups grated carrots
3/4 chopped mushrooms
1 tbsp minced garlic
2 cups cooked lentils, cooled
1 1/2 cups rolled oats
1/2 cup chopped pecans or almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 tsp finely chopped fresh sage
2 tsp finely chopped fresh thyme
1/2 cup chopped Italian parsley
3 eggs
3 tbsp tomato paste
3 tbsp nutritional yeast
1 tbsp braggs liquid aminos or tamari
1 tbsp Natural Worcestershire sauce
1 tsp sea salt
1/4 tsp pepper
1 1/2 cups grated sharp cheddar
Directions
Preheat oven to 350 degrees
In a large skillet sauce the onion in the oil until translucent. Add the celery and cook for 2 minutes.
In a large mixing bowl combine the onion mixture with the carrot, mushrooms, garlic, ad lentils. Add the rolled oats, nuts, seeds, and herbs and toss again.
In a small bowl, whisk together the egg, tomato paste, nutritional yeast, amino, worchestershire sauce, salt, and pepper. Add the egg mixture to the other ingredients and mix well. Place 1 cup of the mixture in a food processor and process into a stick glue-like substance. Combine the veggie glue and cheese with the other ingredients and mix thoroughly. Generously grease 2 loaf pans, or ovenproof dish of choice. And press or shape the mixture into loaves smoothing the tops as you go. Bake for 50 minutes or until set and golden brown. Remove from oven and cool for at least 10 minutes before turning out into a platter. Let the loaf sit for seven minutes before cutting into nice even slices.