Meatless "Meatloaf" Recipe

• 1/3 cup fresh basil, chopped
• 1 1/2 tsp black pepper
• 2 1/2 cups (vegetable) broth
• 3 tbsp butter/margarine
• 1/2 cup (shredded) carrots
• 1 cup shredded cheese of choice (provologne, mozzarella)
• 3/4 cup (sweet) corn
• 2 eggs--a good substitute is to mix a flax seed mix with boiling hot water until it gets an "egg-white" consistency
• 2-3 tbsp EVOO
• 2-3 cloves garlic
• 3/4-1 cup lentils
• 1 1/2 cups (soy/rice) milk
• 1/2 cup minced (red) onion
• 1/4 cup parmesan (used as a topping)
• 1 cup (white/brown) rice--brown rice provides a better texture, consistency than white rice
• 1/2 (sea/coarse) salt
• 1-2 diced scallions
• 1/2 cup soy meat substitute (I've usually use a Tofurkey sausage variety)
• 3-4 cups spinach
• 1 1/2 cups diced (cherry) tomato
• 3/4 cup white beans
• I also buy a "yogurt cheese" from Trader Joe's that's a really good cheese substitute

1. Preheat oven to 350F.
2. Soak and prepare lentils, mix with white beans and cool.
3. Add broth to saucepan and bring to a boil.
4. Add rice and wait for it to boil once more. Slightly cover the pan, letting it simmer for approximately 10 minutes.
5. Slowly stir in carrots, celery, lentils/white beans), onions and meat substitute.
6. Cover pan and set for 20-30 minutes or until rice, lentils are tender and all the liquid has been absorbed.
7. Lightly toss mixture, add spinach then cover once more for another 5-7 minutes.
8. Add basil, eggs, tomatoes, scallions, garlic and EVOO.
9. Butter a baking pan and transfer contents from saucepan to the baking pan.
10. Top with parmesan cheese, tomatoes, salt and pepper, and a dollop of butter.
11. Bake until topping melts and starts to brown (approximately 30 minutes).
12. Cool for 15-20 minutes.
13. You may also serve with a sauce: blend basil, tomatoes, scallions, garlic and 2-3 tbsp of EVOO. Add as much salt and pepper to the puree to your liking.