Holiday Veggie Loaf with Mushroom Gravy

Place lentils, rice, water, and broth in a medium pot and bring to a boil over high heat. Reduce heat to a constant simmer and keep uncovered. Stir every few minutes. Cook for 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender. Alternately, pressure cook for about 20 minutes. Preheat your oven to 350° F. Toast walnuts on a pan until light golden brown. Set aside. Heat a large pan on medium heat with olive oil. Sauté onion until softened and translucent, 6-8 minutes. Stir frequently. Stir in the garlic and sauté for 1 more minute. Add in celery, carrots and thyme sprigs, and cook for about 5 minutes. Set mixture aside. Line a 9x5 or bread pan with parchment paper. Once the lentil mixture is cooked, place half of it in a food processor. Pulse until broken down and thick but not fully pureed. Add this to your pan of vegetables along with the rest of the lentils and rice and toasted walnuts . Add salt and pepper. Mix well to combine. Stir in the whisked eggs (or flax) until fully incorporated. Spoon mixture into the lined pan and pack down. Bake for 35-40 mins. until edges start to brown. Let cool for 15 minutes. Remove carefully by the parchment paper and transfer to a platter to slice.

Serve with gravy recipe below: