Lentil Loaf With Cauliflower Mash
[Vegan, Gluten-Free]

To Make the Cauliflower Mash:

1. Chop one head of cauliflower into small florets. Steam florets on the stove until they are very tender. Drain the florets and add them to a food processor with salt, pepper, 1 tablespoon of butter, and a splash of milk.
2. Process the cauliflower until it is smooth and creamy. Add another splash of milk to adjust the texture of the mash.

To Make the Lentil Loaf:

1. Preheat the oven to 350°F.
2. Add one cup of low sodium vegetable broth to a pot, along with 1/2 cup of green lentils and 1/2 cup of brown rice. Bring to a boil, then turn down to low heat and cover. Cook for 35-40 minutes, or until the rice and lentils are cooked and the liquid is gone.
3. Meanwhile, in a large skillet, saute diced onion in 2 tablespoons of olive oil until translucent. Add diced celery, carrots, salt, and pepper, and continue to cook for another 8-10 minutes. You want to soften the vegetables just a little bit. Turn off the heat and add the dried thyme. Stir and coat all the vegetables.
4. In a large mixing bowl, combine the lentil/rice mixture with the vegetables. Add in whole grain mustard and stir to combine. Now add in ground oats and soy sauce and stir until the batter is completely combined.
5. Pour the batter into an 8x8-inch or 9x11-inch glass baking dish and pack it down so it is even and flat. Top the loaf with cauliflower mash and spread evenly over the dish. Bake in the oven for 30 minutes.

To Make the Gravy:

1. While the lentil loaf is cooking, you can make the gravy! In the same skillet that you cooked the vegetables, add 3 tablespoons of olive oil and 2 tablespoons of flour. Cook the flour on medium heat for 1-2 minutes.
2. In a separate bowl, mix together 1 cup of soy milk with 1 cup of water. Slowly pour some of the milk mixture (not all yet!) into the flour and whisk together. Add the dried thyme and soy sauce and continue to whisk.
3. As the gravy thickens, add more of the milk mixture. Continue to whisk and add until the gravy is at the consistency you like.

To Serve:

1. When the loaf is done, take it out of the oven and let it cool for 10 minutes. Slice the loaf into 9-12 pieces (depending on the size pan) and serve in a large bowl with lots of gravy on top.