Recipe Vortex

For the Loaf:

1 cup red lentils

2 1/2 cups vegetable broth

1 bay leaf

2 tablespoons water, for cooking onion

1 leek, white part only, finely chopped

1 red bell pepper, seeded and chopped

4 ounces White Button mushrooms, finely chopped

1 cup shredded carrot

1 cup whole Brazil nuts, toasted and roughly chopped

1 garlic clove, minced

1 tablespoon lemon juice

1 tablespoon tomato paste

1 tablespoon paprika

1 teaspoon caraway seeds

3 tablespoons nutritional yeast

2 cups bread crumbs

2 tablespoons fresh parsley, chopped

For the Tomato-Pimento Sauce:

1 tablespoon tomato paste

1 teaspoon paprika

1 14-ounce can crushed tomatoes

1 2-ounce jar pimentos, drained and chopped

1/4 cup red wine or vegetable broth

1 teaspoon dried sage

Preheat the oven to 375°F. Grease a loaf pan well with oil. Line the bottom of the loaf pan with parchment paper.

Put the lentils in a saucepan with the vegetable broth and bay leaf. Bring to a boil, cover, and simmer for about 15 minutes until the lentils are soft. Discard the bay leaf.

Heat the oil in a saucepan, add the onion and cook over a medium-high heat for 5-7 minutes or until the onion is soft. Set aside half the onion for the sauce.

To the remaining onion, add the leek, red pepper, mushrooms, and carrot. Cook for 5 minutes longer.

Add all the remaining ingredients.

Press the mixture into the prepared loaf pan, cover the loaf with tin foil after 30 minutes of baking to prevent the top from overcooking, and bake for 60 minutes, until a toothpick inserted into the center comes out clean.

Let cool for 10 minutes before removing from pan.

To make the sauce, put the reserved onion and remaining sauce ingredients into a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Serve the sauce with the loaf.