Rebecca's Vegan Meatloaf

1 tsp Fennel seed
1.50 tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika
0.50 tsp Pepper, black
1 stalk, large (11"-12" long) Celery, raw
30 Tomato Paste
2 tsp Soy sauce (tamari)
3 tbsp Extra Light Olive Oil
240 Vital wheat gluten
4 tsp Colgin Liquid Smoke
1 tsp Diamond Crystal - Kosher Salt
100 Arrowhead Mills organic red lentils - heaping .5 cup cooked
0.50 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked
8 tbsp Kal Nutritional Yeast Flakes
2 tbsp Bragg Apple Cider Vinegar
2 teaspoon omg organic reishi mushroom powder

Mix together in a blender: fennel seed, celery, cashews, olive oil, cider vinegar, soy sauce/tamari, liquid smoke. Blend well until the fennel is chopped. Place all ingredients in a large bowl and mix . You may need to mix with your hands toward the end. Roll into a log, wrap in parchment and then in aluminum foil and place in steamer basket in large pot with about an inch of water in it. Cook for 30 minutes on medium high, check water level often and add water if needed. Flip the loaf over and cook another 30 minutes. Let rest and cool for about 30 minutes. Place in pan with cooking spray and add your favorite toppings and place in 375f degree oven for about 20 to 30 minutes or until well browned. I covered mine with vegan bbq sauce and vegan cheese, yum!

Serving Size: Makes 8 servings sliced