Vegan Lentil Loaf

This is a delicious and nutritious main dish. If you are hosting a family event or holiday meal and some of your guest are vegan or vegetarian, they will give you raves!

1 ½ cups lentils

3 ½ cups water or vegetable broth

1 sweet onion, diced

1 cup portobella mushrooms, finely chopped

2 cloves of garlic, minced

3 tablespoons olive oil

2 cups cooked brown basmati rice

½ cup ketchup, divided

½ teaspoon salt

½ teaspoon sage

½ teaspoon oregano

½ teaspoon basil

Cook lentils in water or veggie broth for approximately 30 minutes. Drain well and put in a large bowl and mash gently with a fork. Sauté onion in olive oil over medium heat. Once onion begins to soften, add garlic. Sauté for 2-3 more minutes and then add chopped mushrooms until they begin to brown. Add the cooked veggies to lentils. Add rice, ¼ cup ketchup, and seasonings and stir to combine.

Fill a greased loaf pan with the lentil and rice mixture. Top with ¼ cup ketchup. Bake at 350 for one hour. Let cool for 10-15 minutes then slice and serve.

Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!