No-fu Love Loaf



Ingredients

    1/2c brown (green) lentils 1c vegetable stock 1/3c water 1 dried bay leaf 3/4c bulgur (toasted cracked wheat) (or steel cut oats) 1c water, boiled 1/4c ketchup 1c rolled or quick oats 3T tamari 2T nutritional yeast 2T ground white chia (or flax meal) 2T Worcestershire sauce 2T tahini or sunflower seed butter 2t blackstrap molasses 1/4t dried thyme 1/4-1/2t dried oregano 1t dried basil 1/8t ground fennel (optional) freshly ground pepper to taste
  1. Topping:

    2. 3/4t ketchup 1t Worcestershire sauce


Directions

Combine the lentils, stock, 1/3c water, and bay leaf in saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8-9 minutes.

Meanwhile, preheat oven to 375. Lightly oil a loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.

Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.

Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.