Veggie Loaf

This recipe makes one large or two smaller loaves.


3/4 cups brown lentils, picked over and rinsed
2 1/2 tsp salt
1/2 cup bulgar
1/2 cup cooked brown rice
2 tbs olive oil
2 onions, chopped fine
1 celery rib, chopped fine
1 carrot, chopped fine
1 leek, chopped fine
2 cloves garlic, minced
2 ounces dried mushrooms
8 ounces mushrooms
1 cup cashews
2 1/4 cup panko
3 eggs


Prepare the lentils by boiling in 3 1/2 cups of water and 1 tsp salt. Reduce to simmer and cook uncovered  until they are just beginning to fall apart, about 25 minutes. Drain well. While lentils cook, bring 1 3/4 cup water to a boil and add the bulgar and 1/2 tsp salt. Let stand off heat for 20 minutes. Drain in a fine mesh strainer. Set aside along with lentils.
Rehydrate dried mushrooms by boiling in water for 3 minutes (1 oz dried ~ 4 ounces raw).

Saute onions, celery, garlic, and leek on medium-high heat until they begin to brown, about 10 minutes. Set aside. In same skilled heat remaining oil and add mushrooms cooking until golden brown, about 12 minutes. Let cooked veggies cool on a baking sheet. Combine lentils, bulgar, brown rice, and vegetables in a large bowl.

Process cashews in a food processor until finely chopped. In same processor, add half of the veggie-lentil-grain mixture and pulse until cohesive but roughly textured. Repeat as necessary. Return to bowl and add eggs and panko. Mix well and shape into loaf. Bake at 375 until internal temperature reads 160 degrees.