3/4 C brown raw lentils (Jim used 1 C pre-cooked beluga lentils from Trader Joe’s instead; much faster)
1 3/4 C water
1 1/2 C onion, chopped
1 C quick oats
1/2 C raw sunflower seeds
1/2 C celery, chopped
1 medium-large clove garlic, roughly chopped
2 tbsp ketchup
2 tbsp tamari
1 tbsp balamic vinegar
2 tsp vegan Worcestershire sauce (Jim didn’t know we had it so he used Bragg’s instead)
1/2 tsp dried rosemary
1 tsp dried oregano
1/8 tsp sea salt
freshly ground black pepper to taste
If using raw lentils, in a large pot over medium-high heat, combine lentils and water & bring to a boil. Reduce heat to medium-low, cover, & let cook 15-20 minutes. Add onions, stir, and let cook 10-15 minutes, covered, until lentils are soft and have absorbed all water.
If using pre-cooked like Jim did, saute onions until translucent, then add beluga lentils just to warm them. In a food processor, combine lentil mixture with the remaining ingredients and puree until just smooth, but retaining some texture.
Transfer to lightly oiled pie plate. Bake at 375 degrees for 27-30 minutes, until lightly browned and just firm. Let stand a few minutes (it will firm up more as it cools slightly), then slice into wedges.
Leftover suggestions are also yummy: mash with a little Vegenaise and enjoy in a sandwich!
*This is the only Susan Branch book I own; I enjoy her art work but most of her books are just too cutesy-pie for my taste. There's something about this book, though. The illustrations are beautiful, but so is the writing and the descriptions of summer. In fact, I know it's the summer theme that appeals to me; definitely!