Tanya's Lentil Loaf

(adapted from Dreena Burton's No-Fu Love Loaf; see her cookbook Let Them Eat Vegan or her website plantpoweredkitchen.com for the original version)

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

In a 6 qt. saucepan, combine:

Bring to a boil, then lower heat to medium-low. Cover and let cook 25-30 minutes.

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:

Cook on medium-low for another 8-9 minutes.

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

Optional: can also add other vegetables or seasonings, such as The mixture will be quite thick. Stir very well.

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

Stir together. Store in refrigerator. Keeps at least a week or two.