Recipe by DEBNJAMES
"You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms."
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uncooked white rice
onion, finely chopped
chopped fresh mushrooms
vegetarian Worcestershire sauce
salt and pepper to taste
Very tasty-I added an extra egg to the mixture to bind it better
adding less rice and more mushrooms makes it even better.
The flavor of this was really good and I love that all the ingredients are real food- no packets/cans necessary. I gave it four stars instead of 5 because of the long cooking time! I made it as stated except I used brown rice. Next time I will try the extra egg thing and play with the lentil/rice ratio so it can be more of a protein main course. My whole family loved it!
Absolutely delicious. The two eggs instead of one is integral for keeping it firm and bound. I used half mushroom and green pepper spaghetti sauce mixed with some organic ketchup on top and it was wonderful. Great meal and I'm looking forward to the leftover lentils and rice for lunch tomorrow or a soup tomorrow night.
I thought this recipe was the worst veggies loaf i have every tasted and i am a vegertarian. i have no recommendation to make it better other than do not waste your time and cook it
This was alright but for the amount of time it took to cook, I wouldn't do it again. I really think the ketsup was a bad idea, too.
I'm sorry but this was awful. It was very dry and bland. Will not make again.
it wasn't bad but i really didn't care for it per the recipe. if i make it again i'll put some spaghetti sauce into the loaf and top it with that instead of the ketchup. i think it was just a little dry for my taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
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