2 cups well cooked lentils (read "mushy")
1/2 cup cooked split peas
1 medium onion, diced small
2 cloves garlic, minced
1 handful baby carrots, diced small
1 large rib celery, diced small
6 good-sized mushrooms, chopped small
1 cup whole wheat bread crumbs
1/2 cup cooked oatmeal
1/2 cup walnut pieces, chopped
2 tablespoons nutritional yeast flakes
1/4 to 1/2 cup plain soymilk
2 tablespoons vegan Worcestershire sauce
1 1/2 teaspoons thyme
Salt & pepper to taste
2 tablespoons olive oil
1) Preheat your over 350 degrees Fahrenheit.
2) Saute the veggies in olive oil until soft. Place all ingredients except the soymilk in a large mixing bowl and mix them together. Add the soymilk a little at a time until you get a consistency that holds together but isn't runny. Season to taste.
3) Spray an 8x8" baking dish with cooking spray and press the mixture into the pan. Bake the loaf until it's heated through, about 30 to 45 minutes. Let cool 15 minutes to let it firm up. Serve with mashed potatoes and gravy.
Source of recipe: I came across a blog that mentioned the "Magical Loaf Studio" from the Seventh Day Adventist church. I read though a few examples and then tweaked it a little for what I had on hand.