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
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.