1cupfinely chopped pecans, optionally toasted in a 350°F oven for 10 minutes
115 ounce can cooked lentils ( 1 ½ cups cooked)
2tablespoonsminced fresh sage
2tablesponsfinely chopped flat leaf parsley
¼teaspoonground black pepper
1 ½tablespoonswheat free tamari, to taste, optional
½teaspoonminced fresh rosemary, optional
2tablespoonsnutritional yeast, optional
1teaspoonsmoked paprika or ¼ teaspoon crushed red pepper flakes, optional
½cupgluten-free breadcrumbs, optional
Instructions
Preheat the oven to 350°F. Place the rice, vegetable stock and ½ teaspoon sea salt in a pot over medium high heat. Bring to a boil. Reduce the heat to simmer, cover, and cook until all liquid is absorbed, approximately 50 minutes.
Meanwhile, heat a saute pan over medium high heat. Add the oil. Add the onions and celery and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and cook for 3 minutes, stirring frequently.
Transfer to a bowl along with remaining ingredients, including the remaining 1 ½ teaspoons salt, and mix well. Add the cooked rice mixture and stir well.
Transfer to a well oiled 8 inch by 8 inch casserole dish and press down firmly. Top with breadcrumbs, if using, and bake for 40 minutes.
Cool slightly before slicing and serving. Serve with Golden Gravy (see link below)
Notes
Golden Gravy RecipeVariations:For an oil-free version, omit the oil and add ¼ water or vegetable stock to saute the onions, celery and garlic.Add 1 cup diced mushrooms along with the onion and celery.
Recipe courtesy of Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame