The Vegan Kids Kitchen: Lentil Loaf!!!

Ok, so its been awhile... Life in our house has been not only busy but very crazy from our dog being diagnosed with diabetes:( I didn't even know dogs could get this, but he was genetically disposed to it and has gotten very sick, but he has leveled out for the time being, keep him in your thoughts and prayers!!) to work, work, and more work!!! We are not complaining, just explaining:), but happy to be back. We have been really busy while we've been away, I have gotten my hands on this amazing cookbook called "The Vegan Diner" and let me tell you this book rocks, everything that I have made from it, has been sooo yummy!! I can't wait to share all the goodies from it too!! I thought I would go ahead and tell you about an oldie but goodie in this house, the Lentil Loaf!!! This is a great dish to serve with mashed potatoes and green beans, but it is also super delicious the next day in a wrap or sandwich with some veganaise and lettuce! The first time I ever made lentils, I was a bit nervous, but they are so easy and you just have to boil until tender, there is no way to mess it up!
This dish takes no time at all besides chopping up the veggies and mixing it all up, so it can be done in an hour or better yet, done the night before!! The one step that I do instead of leaving the veggies big is to process them in the food processor, just so that I get a more consistent texture, but if you are wanting that chunky feel, then leave them big.

Lentil Loaf:
3/4 cup drained lentils (about 1/2 dried)
1 cup Old Fashioned Oats (processed until course)
1/2 Block of Tofu
1 cup Onion
1/2 cup Carrot and Celery
1/2 cup Bell Peppers
3 TBSP. Cornmeal
2 TBSP. Nutritional Yeast
1 TBSP. Ketchup
1 TBSP. Balsamic Vinegar
1 TBSP. Braggs Amino Acids
1 TBSP. Olive Oil
1 tsp. Vegan Worcheshire and Hickory Smoke Seasoning
1 tsp. Chili powder, Parsley, Sugar
1/2 tsp. Cumin, Garlic, Salt
1/4 tsp. Onion powder, dried Mustard,Thyme

Begin by boiling the lentils in water until tender, about 15 mins (depending on the type of lentil you use, I usually just use the brown lentils, but you can definitely experiment:) While these are cooking, saute the onion, carrot, and celery in a little oil or water. Tip: If you get the pan hot enough you can add your veggies and only add a small amount of water to saute with no oil, you will still get that flavor without the fat, just be careful not to add to much water or it will steam the veggies instead, so just add a couple drops of water at a time! In a mixing bowl mash the tofu with all the seasonings, balsamic, braggs, cornmeal, and ketchup, Let this sit until you are finished with the veggies and lentils. Process the oats until course and wait to add until the end. After you are finished with the veggies add them to the tofu mix. Drain the lentils when tender and add into the mix with the oats, mix well and then form two loaves onto parchment paper or silpat to prevent it from sticking. Top with Ketchup if you so desire (I always do because it reminds me of my mom's!!) You want to bake at 375 for 20 mins, then cover with foil and bake for additional 10-15 minutes. Remove from oven and serve immediately!!