LENTIL LOAF
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. -Tracy Fleming, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
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
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
MICHAEL'S EASY LENTIL LOAF
This is a super easy and budget-friendly lentil loaf recipe that I've been making for a while now. With a decent side, it makes a excellent hot meal on the cheap for vegetarians.
Provided by MHawkins1116
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
- Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
- Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 23.5 g, Cholesterol 34.4 mg, Fat 5.1 g, Fiber 8.9 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 450.6 mg, Sugar 1.7 g
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