Vegan Lentil & Sweet Potato "Meat Loaf"

Lentils, Sweet Potatoes, Walnuts, and Oats. Thats all I have to say about this delicious comfort food. Pair those words with caramelized Brussels sprouts, and you have my heart. I would not even go close to brussels sprouts until I tried them this way at a restaurant in Denver, and instantly had to make up and vegan-ize their recipe, and these ones are pretty darn addictive. 

Vegan Lentil & Sweet Potato Loaf

1 Tbs coconut Oil

1 stick of celery, chopped

1/2 white onion, chopped

3 garlic cloves

1 Tbs fresh minced ginger

2 3/4 cup vegetable broth

1 cup green lentils

1 large sweet potato (I use white sweet potatoes, but im sure yams would work) grated

1/2 cup walnuts, chopped

1/4 cup tomato paste

1 1/2 tsp dried basil

1 cup rolled oats

Heat coconut pil in a large pot. Saute onions and celery until soft. Add ginger & garlic, and saute for about 3 minutes. Add lentils, veggie broth and sweet potatoes. Simmer until most of the broth is absorbed, and lentils are cooked (about 25 minutes). Stir in walnuts, tomato paste and basil, and cook for another 3 minutes. Stir in oats ad remove pot from heat. Throw half of the mixture in your vita-mix (or food processor) and process until smooth. Stir the smooth mixture back with the non-processed mixture. Press firmly into a lightly oiled loaf pan. Brush top with either a ketchup & hot sauce mixture, or your favorite vegan smokey bbq sauce. Bake in oven 40-45 minutes. Serve warm with caramelized brussel sprout & Devour!

Caramelized Brussels Sprouts
1lb brussels sprouts, trimmed
2 Tbs Olive Oil
1 lemon
Coarse salt, to taste

Steam the brussels sprouts for about 6-10 minutes, or until bright green and tender. When cool enough to touch, cut each into half lengthwise. Heat olive oil in a large skillet over medium heat. Place the sprouts cut side down in the pan, and cook for about 4 minutes, allowing them to brown. Resist moving them, unless to check how much they have browned. When browned, flip sprouts to other side for about 3 minutes till slightly browned. Remove sprouts, and sprinkle with the salt, and drizzle with freshly squeezed lemon juice. Devour!