VEGAN LENTIL NUT "MEAT" LOAF
Incredible vegan lentil "meatloaf" with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Provided by Minimalist Baker
Categories Entree
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
- To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it's crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it's more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it's too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Slice, Calories 337 kcal, Carbohydrate 31.6 g, Protein 9.5 g, Fat 20.5 g, SaturatedFat 1.9 g, Sodium 622 mg, Fiber 7.3 g, Sugar 5.3 g
LENTIL AND NUT LOAF
This loaf has a lot of flavor and is pretty moist. Use as much or as little spice as you like. You can use the left overs for sandwiches.
Provided by MiaJean
Categories Lentil
Time 1h50m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350.
- saute onions,mushrooms,garlic,and peppers in a bit of oil till soft.
- puree the cooked lentils,sauted veges,and ground almonds.
- add spices,eggs and bread crumbs.
- pour mixture into greased loaf pan.
- cover with foil and cook for 60 minute.
- uncover and add ketchup or barbeque sauce to top place back in oven and cook for another 20-30 minutes.
- remove from oven let cool and enjoy!
Nutrition Facts : Calories 616.3, Fat 15.3, SaturatedFat 2.2, Cholesterol 105.8, Sodium 375.9, Carbohydrate 88, Fiber 33.8, Sugar 8.7, Protein 34.4
EASY LENTIL LOAF
This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake.
Provided by TheHippyHomemaker
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
- Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
- Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.
- Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 41.1 g, Cholesterol 62 mg, Fat 5.3 g, Fiber 12.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 406.2 mg, Sugar 6.2 g
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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
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
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