1 cup cooked lentils
1/2 cup cooked brown basmati rice
1 cup rolled oats
1/2 block of extra firm tofu
2 medium onions, chopped
1/4 cup green peppers, chopped
1/2 cup red peppers, chopped
1/4 grated carrots
3 cloves of crsuhed garlic
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp soy sauce
2 tbsp cold pressed extra virgin olive oil
1 tbsp cumin
1 tbsp thyme
1 tbsp turmeric
pinch of sea salt
pinch of pepper
Cook lentils and brown basmati rice as directed by package. After the lentils are cooked, slightly smash them together with a fork. Do not completely smash them; leave some of them still whole. Add the rice to the mixture in a bowl.

\r\n\r\nStart placing all other ingredients in the bowl as well. Take the block of tofu and mash it completely in a separate bowl and then drop it on top of the rice/lentil mixture. Next, grate carrots, chop the onions and peppers, and place in the bowl as well.

\r\n\r\nMeasure out rolled oats and place in bowl. Put all wet ingredients in at this time. Put the Dijon mustard, soy sauce, olive oil in the bowl. Lastly, place all seasonings in the bowl. Crush the garlic with a garlic press. Measure out cumin, thyme and turmeric and place in the bowl. Use a large fork to mix ingredients well (or just use your hands – they work the best!) and incorporate all the ingredients well.

\r\n\r\nTake out a baking dish and spray lightly with olive oil spray and place the large mound in the dish and form it into your loaf. Cook in the oven covered for 25 minutes and then let the top brown for the last 10 minutes.