Ingredients:
- 3 cups of cooked lentils
- 3 cups cooked millet
- 3 cups steamed brown rice
- 1 cup whole wheat bread, crumbled (3 slices)
- 1/2 cup dry oatmeal or cornmeal
- 1/2 cup almond or cashews, ground fine
- 1/4 cup sunflower seeds, ground fine (optional)
- approximately 3/4 cup of tomato juice
- 1 Tbs of oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped tomato
- 1 heaping Tbs of sage
- 1/2 tsp celery seed, ground
- salt to taste, garlic power (optional)
Directions:
Lightly sauté onions in a mixture of water and oil.
Add celery and tomatoes. Sauté until slightly softened (the celery, if not over-cooked, gives a nice "crunch" to the loaf).
Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry.
Place in lightly oiled loaf pans. Bake at 350° for 1 hour.
Serve with vegan gravy (optional).
