Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried red lentils 1 c Carrots; grated
1 c Rolled oats 2 tb Low-sodium tamari
1 1/2 ts Egg replacer 2 Scallions; chopped
2 tb ;water 2 Garlic cloves; minced
1 c Brown rice; cooked 1 ts Dried sage

Prepare lentils according to package directions.

Preheat oven to 350 deg. Oil a loaf pan and sprinkle sides and
bottom with a tablespoon of oats.

Whisk egg replacer and water ;until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining
ingredients.

Press mixture into loaf pan and bake for 40 minutes.
Remove fromoven and let stand for 5 to 10 minutes before slicing.
Serve with red pepper sauce. Recipe follows.

Per serving: 149 cal; 7 g prot; 340 mg sod; 28 g carb; 1 g fat; 0 mg
chol; 31 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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