• 1 small onion
  
• 1 clove garlic
  
• 2 stalks celery
  
• 2 teaspoon sage
  
• 3 cups cooked lentils
  
• 3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
  
• 1/2 cup chopped walnuts
  
• 1/4 cup whole wheat vegan breadcrumbs
  
• 2 tablespoon vinegar
  
• 2 egg equivalents
  
• 2 tablespoon whole wheat flour
  
• fresh ground black pepper and sea salt
  

Preheat oven to 350 F.

Chop onion and celery finely, and crush the garlic clove. Spray a
fraying pan with non-stick spray, and saute the onion, garlic and
celery until onion is translucent. Add the sage. Combine all
ingredients in a large bowl and mix well. Spray a loaf pan with
non-stick spray and fill the loaf pan with the mixture. Press down.
Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10
minutes before cutting and serving.