Vegan Meatloaf #2 - cooking recipe

Ingredients

2 cups dried lentils
1 large onion, chopped
4 celery ribs, chopped
3 carrots, grated
4 garlic cloves, minced
2 tablespoons flax seed meal
2 cups cooked brown rice
1 cup cashews
2 teaspoons vegan worcestershire sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons dried dill weed
1 teaspoon ground black pepper
1 teaspoon cumin
2 tablespoons vegetable oil
salt, to taste

Preparation

Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done.
While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal.
Preheat the oven to 350F and lightly grease a 9x13 baking dish.
Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened.
When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth.
Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.