VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY
Here's what you need: flax meal, water, olive oil, carrot, celery, onion, cremini mushroom, garlic, red bell pepper, tomato paste, salt, pepper, dried parsley, dried thyme, soy sauce, vegan worcestershire, lentils, brown rice, quick-cook oats, ketchup, maple syrup
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
Steps:
- To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
- Preheat the oven to 350°F (175°C).
- In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
- Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
- Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
- Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
- Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
- In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
- Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
- To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
- Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
- Brush with the remaining glaze, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 123 grams, Fat 13 grams, Fiber 17 grams, Protein 32 grams, Sugar 10 grams
ANOTHER YUMMY VEGGIE LOAF
My non-vegetarian husband is always raving about how much he loves Textured Vegetable Protein, so I wanted to develop a faux meatloaf using TVP. I heavily modified a recipe found here: http://fatfreevegan.com/Meat_subs/loaf.shtml to try to make it closer to my Mom's famous meatloaf.
Provided by Prose
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix V8, ketchup, broth, marmite, and aminos in a medium mixing bowl. Stir in TVP. Let sit about 10 minutes, or until most of the liquid is absorbed.
- Meanwhile, mix all other ingredients in another medium or large bowl. Stir in TVP mixture.
- Pack into a 9 x 5 loaf pan. Bake 35-40 minutes or until slightly browned on top. Cool about 10 minutes before slicing. Enjoy with vegan mashed potatoes and gravy. Leftovers make great sandwiches.
Nutrition Facts : Calories 87.6, Fat 2.3, SaturatedFat 0.3, Sodium 196, Carbohydrate 15, Fiber 2.9, Sugar 5.4, Protein 2.9
VEGGIE LOAF
This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling.
Provided by Prose
Categories Brown Rice
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
- Lightly oil an 8" x 4" loaf pan.
- Fill the loaf pan with the mixture and pack well to press out any air pockets.
- Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
- Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).
Nutrition Facts : Calories 136.8, Fat 5.1, SaturatedFat 0.6, Sodium 121.5, Carbohydrate 19, Fiber 4.2, Sugar 2.6, Protein 5.3
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
CHICKPEA-VEGGIE LOAF
I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast.
Provided by White Rose Child
Categories Savory Pies
Time 1h20m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the vegetables in a little water, till the onions are well softened.
- Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
- Heat oven to 300°F.
- Combine all other ingredients with the chickpeas, and mix well.
- Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
- Cool the loaf, in the pan, for a few minutes before serving.
- Leftovers are great warmed up on a toasted sandwich with gravy!
Nutrition Facts : Calories 298.7, Fat 3.4, SaturatedFat 0.6, Sodium 757, Carbohydrate 58.1, Fiber 10.6, Sugar 6.5, Protein 11.7
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