Lentil Loaf

I found this recipe online at myvegancookbook.com/recipes/recipe and made it for Thanksgiving. We really enjoyed it. I altered some ingredients.

For the Tomato Topping Mixture I just used the Arrabbiata Pasta Sauce from Safeway, but you could definitely checkout the original on the website I listed above.

For the Lentil Loaf:
1 chopped onion
1 cup chopped red and green bell peppers (1/2 cup of each)
2 celery stalks
1/2 block Firm Tofu
2 tbsp. pasta sauce
1 cup old fashioned oats (chop in a food processor for 5 quick
pulses or in a blender)
3 tbsp. of polenta or yellow corn meal
3/4 cup cooked and drained lentils
1 tbsp. balsamic vinegar
1 tbsp. soy sauce
2 tbsp. olive oil
1/4 tsp. thyme
1/4 tsp. cumin
1 tsp. dried parsley
1 tsp. salt
1 tsp. garlic
1/4 tsp. ginger

Directions

preheat oven to 375°F

In a skillet on medium heat add 1 tbsp. of olive oil, chopped onions, chopped red and green bell peppers and celery, let cook until onions are transparent, stirring frequently.

Drain tofu and press with hands to get excess water out. In a bowl mash tofu, add the cooked onions and peppers, the 2 tbsp. pasta sauce, the chopped oats, polenta, lentils, balsamic vinegar, soy sauce, 1 tbsp. olive oil, thyme, cumin, parsley, garlic, ginger and salt. Mix well until everything combined.

Oil your loaf pan, add mixture and place in center rack. Bake for about 30 minutes.

Take out and enjoy.

Oh, its really good the next day as well.