Cajun Lentil Loaf (Christian's Recipe)

Spice Mix:
1/2 teaspoon Salt 
2 teaspoon Ground cayenne pepper 
2 teaspoon Black pepper 
1 teaspoon White pepper 
1 teaspoon Ground cumin 
1 teaspoon Ground nutmeg 

Lentil Loaf:

4 Whole bay leaves 

1 Tablespoon Olive Oil

2 Tablespoons Tomato Paste

2 teaspoons Minced garlic

Vegetables: feel free to sub out and replace with vegetables of choice

4 Cups Mushrooms, sliced

1/2 cup Green onions -- finely chopped 

1 cup bell peppers -- chopped 

2 14.5 oz Containers Mirepoix

½ Cup of Coconut Milk

4 ½ Cups of vegetable broth

2 Cups of Lentils (red)

2 tablespoon Tabasco sauce 
2 tablespoon Vegan Worcestershire sauce 

2 Cups of Breadcrumbs

1 Cup of Pistachios

2 Can of White Beans (or any beans)

4 Large Eggs

1.       Combine spice mix and set aside.

2.       Bring vegetable broth and 3 bay leaves to a boil. Add Lentils and cook until done. Remove bay leaves.

3.       While lentils are cooking, add oil, one bay leaf, spice mix, vegetables, garlic, and tomato paste to another pan. Cook until vegetables are tender and liquid has cooked off. Remove bay leaf.

4.       Lightly blend vegetable mixture with immersion blender.

5.       Add beans, Worcestershire, Tabasco, Coconut Milk, and Pistachios.

6.       Let mixture cool to room temperature. Add Bread Crumbs, Eggs, and Lentils. If mixture is too wet, add more breadcrumbs. If mixture is too try, add more coconut milk.

7.       Spray muffin tins with non-stick spray. Fill to just below rim and press down with spoon.

8.       Bake on 350F for 35 minutes. Let rest for 5 minutes before removing from tin.