VEGAN LENTIL LOAF
This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 55m
Number Of Ingredients 26
Steps:
- Pre-heat oven to 375°F.
- Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
- Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
- Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Nutrition Facts : ServingSize 1 slice, Calories 140 kcal, Sugar 6 g, Sodium 377 mg, Fat 6 g, Carbohydrate 19 g, Fiber 4 g, Protein 5 g, UnsaturatedFat 3 g
DELICIOUS LENTIL LOAF
I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!
Provided by Julie
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
- Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
- Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
- Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g
LENTIL LOAF
This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.
Provided by KDCG
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
- Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
- Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 40.9 g, Cholesterol 62 mg, Fat 5.6 g, Fiber 12.4 g, Protein 14.6 g, SaturatedFat 1.1 g, Sodium 368.6 mg, Sugar 4 g
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
ASIAN LENTIL LOAF
A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day!
Provided by Shannon Cooks
Categories One Dish Meal
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat over to 350°F
- Cook lentils in water until soft and water has been absorbed.
- Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
- Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
- Bake for 30 minutes, cut into slices, and serve.
Nutrition Facts : Calories 226, Fat 10.9, SaturatedFat 1.5, Sodium 376.4, Carbohydrate 24.8, Fiber 4.2, Sugar 2.1, Protein 9.4
LENTIL LOAF
Steps:
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
VEGAN HOLIDAY LENTIL LOAF
If you have a vegan or vegetarian coming over for the holidays or eat this way yourself, this is a great option for the holiday dinner. Great served with a veggie gravy, herbed garlic mashed potatoes and a nice salad
Provided by TishT
Categories Grains
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Chop onion and celery finely, and crush the garlic clove.
- Spray a frying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent.
- Add the sage.
- Combine all ingredients in a large bowl and mix well.
- Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture.
- Press down.
- Bake 30 minutes covered, 10 minutes uncovered.
- Let stand for 5-10 minutes before cutting and serving.
Nutrition Facts : Calories 2990, Fat 47.7, SaturatedFat 5.2, Sodium 298, Carbohydrate 526.7, Fiber 86.4, Sugar 30.3, Protein 140.2
LENTIL-MUSHROOM "MEATLOAF"
Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.
Provided by Cindy
Categories Vegan Main Dishes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
- Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
- Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
- Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
- Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 19.5 g, Fat 1.6 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 399.7 mg, Sugar 3.6 g
ASIAN STYLE MEATLOAF
This is the most moist, fabulous tasting meatloaf--everyone loves it! The Hoisin sauce is available in the Oriental Food Section of the grocery store... it is like cross between soy and ketchup, and makes a wonderful glaze for this moist meatloaf. We love this dish. Very moist. Serve with rice and steamed broccoli. A wonderful dinner. Leftovers make great sandwiches.
Provided by Sherbg
Categories World Cuisine Recipes Asian
Time 1h22m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
- Bake in preheated oven for 40 minutes.
- Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.2 g, Cholesterol 139.9 mg, Fat 30.9 g, Fiber 1.1 g, Protein 22.5 g, SaturatedFat 12 g, Sodium 864.4 mg, Sugar 7.4 g
DELICIOUS LENTIL LOAF
This yummy dish was passed on to me by a British Rectors wife -it is very delicious, high in protein, and serves as a meat replacement - even my Pro-Meat Husband was convinced and now loves it when I serve him lentil loaf and potatoes! This dish is dompletely vegetarian if made with vegetarian bullion.
Provided by monfortmonfort
Categories Lentil
Time 50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
- You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
- **It can be made without the yeast extract, but this really adds a flavorful zip.
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