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
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
MEATLESS MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
- Preheat oven to 400 degrees F.
- Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
- For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
- Unmold the meatless loaf, slice, and serve with the mushroom gravy.
Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams
LENTIL LOAF WITH MUSHROOM GRAVY
A healthy satisfying vegetarian dish. Pleases even meateaters. Very pretty out of the oven with tomato slices and a sprinkling of sesame seeds.
Provided by HelenG
Categories Lentil
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Lentil Loaf:
- Preheat oven to 375˚. Cook the lentils in 1 quart of simmering water until tender about 15-20 minutes. Drain.
- cook rice and reserve 1/2 cup.
- Chop the onions and carrots and mix together the cooked lentils, cooked rice, bread crumbs, oil, 3 T. tamari, sage, thyme, curry, egg whites, and ½ cup of broth.
- Oil the loaf pan and fill it with the lentil mixture, patting down well. Bake covered 30 minutes. Uncover and bake another 30 minutes. Remove from oven and place tomato slices on top and sprinkle with sesame seeds. Place back in the oven and bake a final 15 minutes.
- Remove from oven cool 15 minutes before slicing and topping with the musroom gravy.
- Mushroom Gravy:.
- Heat 1 T. olive oil in sauté pan. Add mushrooms and 1 cup of onions, sauté until the mushrooms are browned and the onions are tender, about 8 minutes. Add the minced garlic and cook 1 minute longer. Add remaining broth and tamari. Bring to a simmer. Mix flour and cold water, mix until smooth and lumps are gone and add it to the pan. Cook until thick and bubbly.
Nutrition Facts : Calories 570.3, Fat 16.1, SaturatedFat 2.5, Cholesterol 0.9, Sodium 2162.1, Carbohydrate 85.2, Fiber 18.4, Sugar 11.3, Protein 26.9
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- Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.
- Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.
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