Guest Recipe: LaMont’s Vegan Lentil Loaf

I was exposed to this beautiful Lentil Loaf recipe by LaMont (his twitter It looks absolutely delicious and I find it necessary to share with everyone who is interested in vegan cuisine.

1 1/2 cup cooked lentils (red cook the fastest – LaMont)
2 cups of cooked brown rice
2 celery stalks
2 carrots
1 medium (uncooked) sweet potato
1 red onion
Garlic clove
4 medium tomatoes
1/4 cup mushrooms
Parsley
Sea Salt
Black pepper
Cumin
Oregano
Basil

1. Preheat the oven to 350 degrees. Peel, then cut the sweet potato in manageable pieces for a food processor. Place the sweet potato pieces into the processor and pulse until fine.
2. Make a basic paste by mashing up the 4 tomatoes with the chopped mushrooms and parsley. Add the sea salt, black pepper, cumin, oregano and basil to taste. (sidenote from Ebony: when i make this paste, i will be simmering it over a low heat so it’s easier to spread and mix.)
3. Chop your carrots, celery, red onion and garlic clove into pieces (or use the food processor and pulse until they are chunkily minced). Mix the vegetables with the sweet potato mixture, brown rice, and lentils into a large bowl. Stir in some of your paste just to make sure the loaf doesn’t dry out.
4. Pour your loaf into a baking safe dish and even out. You can save whatever paste you have left over to pour on top during cooking or for later.
5. Let bake in oven for 30 minutes.
6. Serve with paste and as a main entree.

LaMont added that white potatoes could be used to replace the sweet potatoes and quinoa for the brown rice! Yay for veganism!

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