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Happy Lentil Loaf

What you need: 

3 cups cooked green lentils
3 cups cooked wild rice
2 stalks celery, small dice
1 medium size carrot, small dice
1/2 onion, small dice
1 medium parsnip, peeled, small dice
2 cups crimini mushrooms, small dice
1/2 bunch Italian flat leaf parsley, roughly chopped
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped sage
1 tablespoon fresh chopped rosemary
2 tablespoons vegan Worcestershire sauce
1/4 cup nutritional yeast
sea salt and fresh black pepper to taste

What you do: 

1) In a large sauté pan on medium high heat, add 2 tablespoons of olive oil. Add carrot, celery, onion, mushrooms and parsnip. Sauté for 7 to 8 minutes or until vegetables are fully cooked. Remove from pan and allow to cool completely.
2) In a food processor add 2 cups lentils, 2 cups rice, 1/2 sauted veggie mix. Puree until smooth, add to a large bowl. Add remaining ingredients, season with salt and pepper.
3) Line a loaf pan with enough plastic wrap so that it overlaps the side by at least 2 inches. Sprinkle a light layer of breadcrumbs on the bottom of the inside of the pan. Place the loaf ingredients into the pan and smooth out the top. Cover top with overlapping plastic wrap and cool overnight. This will allow the loaf to set up.
4) Heat oven to 350 degrees Fahrenheit. Sprinkle some breadcrumbs onto a sheet tray or baking dish. Unwrap plastic and flip loaf onto the pan. Take away the plastic wrap and bake for 45 minutes. The breadcrumbs should be nice and crispy. Slice and serve. A great accompaniment is cranberry sauce.

Preparation Time: 
1 hour
Cooking Time: 
4 to 6
Recipe Category: 


there are really good vegan worcestershire sauce products available that taste awesome



Just a note that Worcestershire sauce isn't vegetarian. It contains anchovies.

Actually you can buy vegan worcestershire sauce at some grocery and health food stores.


Just a note that Worcestershire sauce isn't vegetarian. It contains anchovies.


Hofrog, you're a lifesaver! Thank you so much  :)


Well, 1 cup dry lentils will make 2-2.5 cups cooked lentils according to this website:

So I'd use maybe 1.5 cups of dry lentils.  If you end up with extra just freeze them--they freeze wonderfully and you can just throw them into your next batch of soup.

Usually 1 cup of dry rice yields 3 cups of cooked rice, so use about 1 cup of rice.

Hope this helps!


Can someone help me please? It says 3 cups cooked rice and lentils, does anyone know how much that is uncooked?  ??? Thanks!

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