- 3/4 c. Tomato Paste
- 3 TBL Tamari, divided
- 1 TBL dark agave nectar
- ½ tsp liquid smoke
- 1 TBL garlic, minced
- ¼ c. olive oil, divided
- 1 c. onion, chopped & divided in half
- 1 c. Portobello mushrooms, chopped
- ½ c. celery, diced
- ½ c. carrot, finely diced
- ¾ tsp. sea salt
- ¾ tsp. freshly ground pepper
- ¾ c. cooked brown rice
- 2 c. cooked French lentils
- 1-1/2 tsp. Vegan Worcestershire sauce
- ¼ tsp. Dijon mustard
- 1 TBL Arrowroot powder
- ¾ c. gluten free/wheat free breadcrumbs
Preheat oven to 350 degrees. Grease a loaf pan and set aside.
Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight)
In a small bowl, whisk together tomato paste, 2 TBL tamari, agave, liquid smoke & 1 TBL garlic. Set aside.
Heat a large skillet over medium heat, add 2 TBl olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté until mushrooms are soft and have released their liqud. Transfer to a small bowl. Add the remaining 2 TBL of olive oil to skillet and sauté the celery, carrots & salt and pepper over low heat. Cover and cook about 10 minutes, until veggies are tender.
In a food processor, pulse the rice and lentils 10 times. Transfer to a large bowl. In the food processor, pulse cooked carrots & celery, Worcestershire sauce, remaining TBL tamari, mustard, arrowroot and 1/3 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion.
Press mixture into the prepared loaf pan and cover with tomato topping, spreading evenly. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving.