Tanya's Lentil Loaf

makes 2 loaves; serves 10-12; or makes 24 muffins

In a 6 qt. saucepan, combine:

• 1 cup brown (green) lentils, the big ones
• 2 and cup water
• 1-2 vegan bouillon cubes or 1 heaping tsp. organic Better than Bouillon vegetable base
• 1-2 dried bay leaves

Meanwhile, preheat the oven to 375° F. Line 2 glass baking dishes (about 8x4, bread pan size) with parchment paper. OR prepare 24 muffin liners.

Once the lentils are done, add to the pot:

• 1 cups bulgur [or steel cut oats]
• 2 cups water, boiled.

Once the bulgur is cooked, remove the bay leaf and add:

• 2 cups rolled oats
• cup nutritional yeast flakes
• cup flax meal, ground [or chia seeds]
• cup tahini
• tsp. dried thyme
• to 1 tsp. dried oregano
• 2 tsp. dried basil
• freshly ground black pepper to taste
• cup natural ketchup (see recipe)
• cup Bragg's aminos [or tamari or soy sauce]
• 1 Tablespoon blackstrap molasses
• 2 stalks finely chopped celery
• 2 finely chopped carrots

• 1 c chopped dried string beans
• 1 T ground dried celery leaves
• 2-4 ancho peppers, ground
• etc.

For loaves: Pack into prepared baking dishes. Cover and bake 25-28 minutes. Uncover and bake another 7-8 minutes. Remove from oven and let stand another 10-15 minutes or so before slicing.

For muffins: spoon into muffin liners and cook 30 minutes uncovered

For no-meat balls, form into balls, cook 20 minutes.

[optional: cover with vegan barbecue sauce or ketchup before baking; or serve with natural ketchup, vegan rosemary gravy, or mushroom gravy]

Natural Ketchup

• one 6-8 oz can of tomato paste
• cup water
• 1 tsp maple syrup or agave
• 1 Tablespoon apple cider vinegar
• 1 tsp Bragg's aminos (or tamari)