Serves: 6
Total Calories: 713

1/2 cup plus 2Tbsp toasted sunflower seed
1 medium onion diced
2 cloves garlic minced
2 stalks celery finely chopped
1/4 cup olive oil
5 fresh sage leaves minced fine (or 2 tsp dried)
3 cups well drained cooked lentils
3 cups cooked brown rice
1/4 cup brown rice bread crumbs or corn flake crumbs
2 tablespoons oat flour
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp enriched oat or rice milk
2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Sauté onion, garlic, and celery in olive oil over medium heat until soft and onion is translucent. Add sage and cook another minute or so. Remove pan from heat. Combine onion mixture with rest of ingredients, saving 2 Tbsp. of sunflower seeds to top the loaf. Put into large oiled loaf pan. Top with remaining sunflower seeds and cover with aluminum foil. Cook 20 minutes covered. Remove foil and cook 30 minutes more. When done, allow to cool completely (on a wire rack if possible). Eat with a green salad.

Nutritional Facts:

Serves: 6
Total Calories: 713
Calories from Fat: 218

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos