Cashew Lentil Loaf

Cashew Lentil Loaf


  • 1 cup lentils
  • 3 cup water
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • ⅔ cup carrots, chopped
  • ⅓ cup celery, chopped
  • 2 tablespoons egg replacer, mixed with 2 tablespoons water
  • 2 tablespoons whole wheat pastry flour
  • ¾ cup raw cashews, chopped
  • 1 teaspoon dried thyme


Cook lentils in water until soft. Cool and set aside. Sautê onion and garlic until onion is translucent. Add carrots and celery. Simmer covered 10-15 minutes or until carrots are tender. Allow to cool. Preheat oven to 350°. Mix together lentils, vegetable mixture and remaining ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 minutes or until firm. Serve Country Style Gravy over top.


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