1 c  Dried red lentils

      3 c  Water

      1 c  Rolled oats

  1 1/2 ts Egg replacer

      2 tb Water

      1 c  Cooked brown rice

      1 c  Grated carrots

      2 tb Low-sodium tamari

      2    Scallions; chopped

      2    Garlic cloves; minced

      1 ts Dried sage

------------------------------RED PEPPER SAUCE------------------------------
      1    Red bell pepper; chopped

    1/2 c  Light soy milk

      2 tb Tahini or cashew butter

      1 tb Arrowroot; PLUS:

      1 ts Arrowroot

      1 pn Sea salt

      2 tb Dijon mustard

      1 pn Cayenne pepper

      1 tb Minced fresh basil; -OR-

    1/2 ts -Dried basil

  Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in
  pressure cooker).
  Preheat oven to 350 F.  Oil a loaf pan and sprinkle sides and bottom with a
  tablespoon of oats.
  Whisk egg replacer with 2 tablespoon water until light and foamy.
  In a large bowl, combine egg replacer and lentils with remaining
  ingredients.
  Press mixture into loaf pan and bake for 40 minutes.  Remove from oven and
  let stand for 5 to 10 minutes before slicing.
  Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol,
  31 mg calcium

  * HINTS: Use one whole egg instead of egg replacer and water. * For a
  firmer loaf, add 1/4 cup dried bread crumbs to mixture * before baking. *
  Serve with Red Pepper Sauce (below)
  RED PEPPER SAUCE (makes about 1 cup): =====================================
  Place bell pepper, soy milk, tahini and arrowroot in a blender.  Blend
  until smooth and creamy.
  Pour mixture into a saucepan and bring to a boil while stirring constantly
  with a wire whisk.  Reduce heat to low and whisk in salt, mustard and
  cayenne pepper.   Sprinkle with basil and serve.
  Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g
  fat, 0 mg chol, 10 mg calcium
  From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias