scrumptious, veggie-packed lentil loaf from The Simple Veganista, a blog I'd never heard of previously.
I pretty much find following recipes to the T impossible (and unnecessary). So, I've never made the loaf with gluten-free flour for instance. I don't own garlic or onion powder, so I always skip that. I have found it to be a rather forgiving base recipe from which to work though. It is highly adaptable. I've mixed and matched veggies to suit what was on hand. Last time I had a boatload of cabbage, for example, and no carrots or celery--so I just went with that, sauteing the cabbage well before mixing it with the lentil mixture. Turned out just as yummy as usual. I've tried different spices, taking the loaf in new directions that way. My favorite variations though have been with the glaze on top--we have a bottle of pomegranate infused balsamic that makes an absolutely heavenly glaze. I'm making it like that from here on out--until that bottle is gone. I've also used tomato sauce instead of ketchup...since I don't love ketchup and Matt hasn't gotten around to making any yet this fall. I've also skipped the glaze entirely and substituted gravy. The loaf topped with Zippy Corn Gravy was a very happy pairing.
It goes perfectly with herb roasted potatoes--freshly dug from the garden. And lots of other things, too, of course.
I do recommend making it up the day before you intend to eat it. That seems to help with a firmer consistency--plus then you know you've got a great dinner in the fridge, ready and waiting!