Red Lentil Loaf

Ingredients

1 lentils
700 ml water
160 gr rolled oats
7 gr egg replacer
30 ml water
120 gr brown rice
130 gr carrots
2 low-sodium tamari
2 scallions
2 garlic
1 gr sage
1 bell pepper
120 ml soy milk
28 gr tahini
2 arrowroot
1 gr sea salt
30 ml dijon mustard
1 gr cayenne pepper
2 gr basil
1 gr basil
700 ml water
30 ml water until
149 cal
7 prot
340 mg sod
28 carb
1 fat
mg chol
31 mg calcium

Instructions

* HINTS: Use one whole egg instead of egg replacer and water. * For a firmer loaf, add quarter cup dried bread crumbs to mixture * before baking. * Serve with Red Pepper Sauce (below) RED PEPPER SAUCE (makes about 1 cup): ===================================== Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy. Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve. Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium