Artichoke Lentil Loaf

1 onion, diced
4 cloves of garlic, minced
3 C mushrooms, chopped
1 tbsp dried parsley
4 stalks of celery, diced
1/2 tsp or 1/2 cube veggie bouillon
1.5 cooked lentils (I used green)
1 can or jar of artichoke hearts, sliced
1/3 C chopped pecans
1/4 C rolled oats
1/4 C tomato paste, divided
1 tbsp whole wheat flour
1 scant tbsp ener-G egg replacer or tapioca flour
salt and pepper, to taste

Water-saute the onion and garlic until translucent. Add the mushrooms, celery, parsley, and bouillon. Cook 5 minutes more, adding more water if needed to prevent sticking. Put the contents of the pan, along with all other ingredients (only 2 tbsp of the tomato paste) in a mixing bowl and stir well to combine. Taste and adjust. Lightly oil a loaf pan, and press mixture down evenly. Spread remaining tomato paste on top and bake at 350* for up to one hour. Let stand at least 20 mins at room temp before slicing and serving.

Credit: Eat for Health by Joel Fuhrman, M.D.

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