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
ULTIMATE LENTIL WALNUT LOAF
This lentil walnut loaf is so delicious, you'll find it hard to resist. Raved about by readers, husbands, children, and recipes testers alike, many claim it's better than traditional meatloaf. The beauty of creating a lentil loaf (as opposed to a meatloaf) is that you can taste the mixture as you go without having to worry about the raw meat. This results in a perfectly seasoned loaf and, trust me, the batter tastes so good! Lentil loaves can be temperamental, so it's best to follow the directions exactly as written as I've tested this multiple ways. Even minor changes to this recipe can result in a loaf that doesn't stick together as well. I love to serve this loaf with my stunning Cauliflower Carrot Mash, applesauce, and/or steamed broccoli or greens. This lentil loaf is inspired by Terry Walters' Clean Food Lentil Loaf recipe.
Provided by Angela Liddon
Categories Vegan Veggie Meat
Time 1h40m
Yield 8 slices
Number Of Ingredients 21
Steps:
- Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.
- If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.
- Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.
- Increase the oven heat to 350°F (180°C).
- Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.
- Stir in the celery and carrot, and continue cooking for another few minutes.
- Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.
- Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
- Stir in all of the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon). If the mixture seems dry, add a tablespoon or two of water and mix again.
- Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.
- In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.
- Bake the lentil loaf, uncovered, at 350°F (180°C) for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.
- After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.
Nutrition Facts : ServingSize 1 of 8 thick slices, Calories 300 calorie, Fat 12 grams, SaturatedFat 1 grams, Sodium 530 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Sugar 10 grams, Protein 12 grams
NO MEAT "MEATLOAF" (LENTIL LOAF)
Make and share this No Meat "meatloaf" (Lentil Loaf) recipe from Food.com.
Provided by VeggieCook98
Categories Meatloaf
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, bring lentils to a boil with enough water to cover by a couple inches. Reduce heat, and simmer for 30-40 minutes or until very soft. Drain.
- Meanwhile, whisk the rest of the ingredients together until combined.
- Puree lentils in a food prosesser until smooth. Dump that into the egg mixture, and stir. Pour into a greased 8x8 baking dish, and bake at 400 for 30 minutes or until firm.
- Enjoy.
Nutrition Facts : Calories 235.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 47.6, Sodium 522.8, Carbohydrate 38.1, Fiber 15.4, Sugar 5.4, Protein 15.4
EASY VEGAN LENTIL LOAF (GLUTEN-FREE + OIL-FREE)
This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, peppers, mushrooms and aubergine. This recipe is super flavourful, gluten-free, oil-free, nut-free, dairy-free and will certainly be a crowdpleaser at holiday parties and gatherings!
Provided by Maria Gureeva
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging - this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
- Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
- Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
- When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
- Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.
Nutrition Facts : Calories 129 kcal, Carbohydrate 23 g, Protein 8 g, Fat 1 g, Sodium 55 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
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
LENTIL MUSHROOM WALNUT "MEAT" LOAF
This Lentil Mushroom Walnut "Meat" Loaf is super flavorful. The dish is fully vegan, super healthy, and absolutely wholesome and delicious!
Provided by Ann Robejsek
Categories Mains
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Take out a bread-baking form (diameters about 25 cm long, 11 cm wide, and 8 cm high) and put a baking sheet in
- Wash the lentils under running water before transferring to a pot alongside 2 cups of water. Bring to a boil and then turn on low heat and let simmer for about 25 minutes until cooked through. When done, drain any excess water and put it aside
- Meanwhile, prepare the other "loaf" ingredients. Take out a big bowl so that you can easily add the cut ingredients to it and clear out your kitchen board: Peel and finely chop the onion, as well as grate the garlic. Wash the celery, carrot, apple, and mushrooms. Finely cut the celery. De-stem the mushrooms and chop them into smallish pieces. Grate the carrot. Core the apple and also grate (I tend to use a food processor for both the apple and carrot). In a food processor, pulse the walnuts a few times. Add the lentils and pulse a bit more so that you have a slight "mushiness" (technical term ????). Also, transfer to the bowl. As the last step, add the olive oil, balsamic vinegar, dried thyme, salt, paprika, pepper, oat flour, and oats. Mix everything through (I tend to use my hands for this step). Put into a bread baking form and really tightly push the mixture in. This step is super important, in order for the loaf to hold its form. Bake for ca. 1 hour and 25 minutes until the top of the loaf has turned golden
- Take the Lentil Mushroom Walnut "Meat" Loaf out of the oven and let it slightly cool before lifting it out of the form. The loaf will be soft whilst hot and gradually holds its form the cooler it becomes (this is a property of gluten-free baking). The taste is not impacted in any way though. Serve alongside your favorite side dishes and ENJOY!!
Nutrition Facts :
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 OAT LOAF
I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone. For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. (Prep time does NOT include cooking the lentils.)
Provided by Jean 7
Categories Grains
Time 50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix lentils, onion, oats, and cheese in a large bowl and mix well.
- Add the beaten egg and mix well.
- Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
- Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
- Bake uncovered 30-40 minutes or until top is golden and crispy.
- Let cool at least 5 minutes.
- Turn out onto serving platter and garnish with parsley, if desired.
- Variations:.
- Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
Nutrition Facts : Calories 220.6, Fat 7.5, SaturatedFat 3.9, Cholesterol 48.3, Sodium 224.6, Carbohydrate 26, Fiber 7.3, Sugar 3.1, Protein 13.5
VEGAN LENTIL LOAF
This vegan lentil loaf is easy to make, packed with vegetables, and loaded with protein. It will definitely be the star entrée of any dinner table.
Provided by Marlena Luna
Categories Main Dishes
Time 1h20m
Number Of Ingredients 22
Steps:
- Preparing lentils & quinoa. Start by rinsing the lentils and quinoa. Drain them well and discard the water. Pour the broth and freshwater into a large saucepan. Add the lentils and quinoa to the pot and simmer for 20-30 minutes or until both are tender and fully cooked.
- Sautéing veggies. In a separate pan, sauté the onion and celery for about 5 minutes to slightly soften. Add the grated carrots and cook another 5 minutes.
- Mashing lentils. Mash the lentils until about 1/2 of them are well mashed. They can be mashed in the saucepan they were cooked in or in a large mixing bowl.
- Mixing ingredients. Add the cooked veggies and remaining ingredients to the lentils. Mix until everything is well combined.
- Assemble lentil loaf. Lay a piece of parchment paper across your loaf pan so the edges hang over the sides of the pan. This keeps the lentil loaf from sticking to the bottom of the pan and makes it easier to remove it after cooking. Transfer the lentil mixture to your prepared loaf pan and evenly spread it out pressing it into the pan. This step is easiest done by hand, but a spatula will work too.
- Glaze. In a small bowl, mix together the glaze ingredients. Top the lentil loaf with the glaze.
- Bake. Cover and bake at 375ºF for 30 minutes. Uncover and bake another 10 minutes.
Nutrition Facts : Calories 190 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 slices, Sodium 261 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HEARTY VEGAN LENTIL MUSHROOM LOAF
This simple vegan lentil mushroom loaf with walnuts is a wonderful plant-based main dish the whole family will love! It's so hearty, savory and really easy to make with only 10 minutes of prep time. Try it as a meatless main for the holidays!
Provided by Alena
Categories Dinner
Time 55m
Number Of Ingredients 19
Steps:
- Cook lentils according to package instructions.
- Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
- In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
- After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
- Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
- Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
- Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
- Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
- Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.
Nutrition Facts : Calories 291 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 8 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 slices, Sodium 153 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
BEST VEGAN LENTIL LOAF
Hearty and filling, this flavorful vegan lentil "meatloaf" is the perfect weeknight supper or special dish to serve vegan guests. Unlike other lentil loafs, it doesn't get soggy, and it makes great leftovers for lunch the next day!
Provided by Anjali Shah
Categories Main Course
Time 1h
Number Of Ingredients 23
Steps:
- Line a loaf pan with parchment paper and set aside.
- Chop garlic cloves, onion and carrot in very small pieces.
- Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
- Chop shallots and add it to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
- Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.
Nutrition Facts : ServingSize 1 slice, Calories 180 kcal, Carbohydrate 22 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 644.5 mg, Fiber 6 g, Sugar 5.5 g
LENTIL WALNUT "NO MEAT" LOAF
This tasty no-meat loaf makes the perfect vegetarian/vegan main course. Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!
Provided by thesinglebite
Categories Lentil
Time 55m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
- Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
- Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
- With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
- Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
- Bake for 25-30minutes or until top and edges look lightly browned.
VEGAN MEATLOAF
This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.
Provided by Kathy Carmichael
Categories Entrees
Time 1h
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
- In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
- The finished product should be chunky; do not over Pulse.
- Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan and gently press the top to form a bread shape on top.
- Cover with aluminum foil.
- Bake for 35 minutes, covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan before cutting.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, Sodium 281 mg, Fiber 5 g, Sugar 3 g, SaturatedFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
NO OVEN MEATLOAF
I've been craving meatloaf for days, but no longer have an oven as we travel Australia in our 4WD and caravan. I thought about it and decided I could do it in our electric frying pan. Mine is a large one (about 12 inches by 10 and is deep too). I put a wire rack (from our tiny broiler) in it and filled the bottom with water to a depth of about 1 inch. I made my meatloaf mix and put it on an oval heatproof Corelle platter; then turned the frying pan to its hottest setting and brought the water to the boil. Put the meatloaf on its platter on the rack, put the lid on and cook on high. It took 1 ½ hours to cook and I topped up the water once; then I let it cook with no water for about the final ½ hour. This was a great success and I almost think it made a better meatloaf than my oven used to!
Provided by JustJanS
Categories Pork
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan over medium heat; add the onion, bacon and garlic and cook for about 5 minutes or until the onion is softened.
- Put this mix and the remaining ingredients into a large bowl and mix well (I find with my hands is the best).
- Tip the mix onto a heatproof plate and shape into a rectangle-longer, wider and flatter rather than high!). I always shape my meatloaves very firmly, trying to get rid of holes inside as they seem to crumble less on cutting if I do.
- Cook in your frying pan using the method in the intro above.
Nutrition Facts : Calories 624.4, Fat 41.7, SaturatedFat 15.9, Cholesterol 192.5, Sodium 764.5, Carbohydrate 21.4, Fiber 2.5, Sugar 4.1, Protein 39.4
More about "lentil walnut no meat loaf food"
VEGAN WALNUT LENTIL LOAF - VEGAN MEATLOAF RECIPE | BITES ...
From bitesofwellness.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 199 per serving
- Prepare the lentils as directed or purchase them in the refridgerator section of your grocery store.
- While lentils are cooking, add the onion, carrot and celery to the food processor and process to chop.
- Add chopped veggies to a hot skillet thats been sprayed with non-stick spray or olive oil. Saute veggies for 4 minutes until soften slightly.
LENTIL AND WALNUT 'MEATLOAF' - QUITE GOOD FOOD
From quitegoodfood.co.nz
5/5 (1)Total Time 1 hr 40 minsCategory Main MealsCalories 353 per serving
- Add carrot, red capsicum, thyme, cumin and cayenne. Cook over a low-medium heat for 5-10 minutes or until softened and excess moisture has cooked off.
- Put drained lentils, carrot mixture, walnuts, oats and tomatoes into a food processor. Pulse to combine. You want it well mixed but with some remaining texture. Scrape mixture into a bowl, stir through polenta and chia seeds, then season to taste.
LENTIL LOAF - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
Estimated Reading Time 2 mins
- Mix all the ingredients in a large mixing bowl and combine well. It's okay if the lentils get a little mashed. Use your hands, it's fun!
BEST VEGAN MEAT LOAF - SIMPLE PLANT BASED LIFE
From simpleplantbasedlife.com
VEGAN MEATLOAF (EASY LENTIL LOAF) - DETOXINISTA
From detoxinista.com
Ratings 67Calories 166 per servingCategory Main Course
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
- In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
- In a the bowl of a large food processor fitted with an "S" blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.
- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
VEGAN MEATLOAF - NUT LOAF - VEGAN RICHA
From veganricha.com
5/5 (30)Total Time 1 hr 5 minsCategory Holiday, Main CourseCalories 317 per serving
- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
- Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.
- Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.
PLANT-BASED NO MEAT LOAF
From carolinesplantbaseddiet.com
5/5 (1)Estimated Reading Time 1 minServings 12Total Time 1 hr 10 mins
- Combine the bulgur wheat, bread crumbs, oats, tinned tomatoes, onion, celery, carrot, green pepper, walnuts, soy sauce, mustard, thyme, sage and pepper in a very large bowl.
- Use a non-stick loaf tin, 5x9 inches, and press the mixture into the loaf tin. Spread the optional ketchup over the top and bake for 60 minutes. If you've got a fan assisted oven keep an eye on it from about 40 minutes to ensure it doesn't burn.
LENTIL LOAF (VEGAN, GLUTEN-FREE) - NUTRITION REFINED
From nutritionrefined.com
4.9/5 (8)Total Time 1 hr 15 minsEstimated Reading Time 8 minsCalories 294 per serving
- Cook the lentils. Add the soaked lentils into a medium pot, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to medium-low, season with salt, and simmer, uncovered, until the lentils are fully tender, 20-30 minutes. Top with water as necessary to keep the lentils submerged at all times. Sample a lentil at the 20-minute mark to see how tender the lentils are. You're looking for a just tender lentil with a tiny bit of bite. Once cooked, drain the lentils.
- Sauté the mushrooms and vegetables. Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the mushrooms, carrots, and celery, season with salt, and sauté until the vegetables begin to soften, 3-5 minutes. Add the marjoram, thyme and rosemary and sauté until fragrant, about 1 minute.
- Process all the lentil loaf ingredients. Add the walnuts into a food processor fitted with an S blade and pulse until the walnuts are coarsely ground. Add the rest of the ingredients and pulse to loosely combine, pausing to scrape down the sides as necessary. Be careful not to purée. If the mixture is too wet, add more chickpea breadcrumbs. If it's too dry, pulse a little more.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness, marjoram for a floral aroma, thyme for an earthy flavor with lemony-minty undertones, and rosemary for a woodsy flavor with aromas of lemon and pine.
HEARTY VEGAN LENTIL SWEET POTATO LOAF - THE FULL HELPING
From thefullhelping.com
4/5 (20)Category Entree, Main, Main Course, Main DishCuisine AmericanTotal Time 1 hr 40 mins
- Heat the oil or broth in a large, heavy-bottomed pot over medium heat. Add the onions, celery, and carrot. Cook, stirring often, for 5-6 minutes, or until the onion is soft and clear. Add the garlic to the pot and cook, stirring constantly, for 2 more minutes.
- Add the thyme, rosemary, coriander, smoked paprika, salt, pepper, broth, lentils, and sweet potato to the pot. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer until lentils are very tender, about 30 minutes. Remove the pot from heat.
- While the lentils cook, preheat your oven to 350F and lightly oil (or spray) a nonstick, 8. 5 x 4. 5 x 2. 75 inch loaf pan.
- Stir the oats and tomato paste into the pot. The oats will absorb most of the remaining moisture in the lentil/sweet potatoes, and the mixture will thicken. Taste and adjust salt and pepper as needed.
LENTIL WALNUT TACO MEAT - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (2)Total Time 25 minsCategory DinnerCalories 288 per serving
- If using dried lentils, rinse lentils then add to a medium sauce pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes until tender. Drain and set aside.
- Heat a large skillet over medium heat and add the walnuts. Toast for ~2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.
- Add the oil to the same skillet along with the onion and spices. Cook for 5-6 minutes until onions are reduced and translucent but not browned. Add the cooked (or canned) lentils and walnut mixture along with the salsa or broth and cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula.
LENTIL LOAF RECIPE (GLUTEN-FREE & VEGAN WALNUT "MEATLOAF")
From yupitsvegan.com
5/5 (7)Calories 289 per servingCategory Main Course
- Preheat the oven to 350 degrees. Spread out the lentils in an even layer on a baking sheet (parchment paper optional for easier cleanup). Roast for about 20 minutes, stirring after 10 minutes, or until the lentils start to dry out and split open. They should feel firm to the touch, but not yet crunchy. After baking, remove from the oven and set aside.
- Meanwhile, add 2 tbsp of olive oil to a large pan over medium heat. Add the onion, celery, carrot, and garlic with a little pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot pieces are starting to soften, about 6-8 minutes. Add the walnuts to the pan and cook for another 2 minutes or until slightly toasted. Finally, stir in the paprika, poultry seasoning, and black pepper, and cook for 30 seconds until aromatic. Remove from the heat.
- Add the entire saute mixture to your food processor and pulse a few times to break into smaller pieces. Then add the rice cakes and toasted lentils, pulsing again to break into small crumbs, stirring and scraping down the sides if needed. Add the rest of the blender mixture ingredients and the remaining 1 tbsp of olive oil, and pulse until evenly combined. You should be able to pinch the mixture between your fingers and have it stick together, but it shouldn't be completely pureed.
- Turn up the oven to 375 degrees and line a loaf pan with parchment paper. Spread the mixture from the food processor into the loaf pan and press it down to form an even layer. Bake for 25 minutes.
VEGAN LENTIL MEATLAOF {NOT SOGGY!} - SIMPLY QUINOA
From simplyquinoa.com
4.1/5 (32)Total Time 40 minsCategory Main CourseCalories 178 per serving
- In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
- To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
- Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
LENTIL & WALNUT TACO MEAT - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (5)Calories 237 per servingCategory Entree
- In a small bowl, add in the walnuts along with enough lukewarm water to fully submerge the nuts. In a separate bowl, add in the lentils also with enough lukewarm water to cover them. Soak both the walnuts and lentils for about 30 minutes.
- Once the walnuts have finished soaking, drain them and transfer them to a cutting board (or a food processor). We just let the lentils continue to sit in the water during this time. Roughly chop the walnuts until they have broken down into a “meat crumble”-like texture. You don’t want them to be powder, you want them to still have some texture in the mixture.
- In the medium-sized pan, add in 1 tablespoon of cooking oil along. Once warm, add in the onions and garlic, and cook for 3-4 minutes, or until the onions are translucent and the garlic is fragrant.
- Add in the chopped walnuts, cumin, chili powder, oregano and cayenne, and cook for 1 minute more.
GRAIN-FREE LENTIL LOAF {VEGAN, HIGH PROTEIN} | POWER HUNGRY
From powerhungry.com
Reviews 17Category Dinner, EntreeServings 8Total Time 1 hr 10 mins
SAVORY VEGAN LENTIL LOAF (GF, WFPB) - VEGAN VIGILANTE
From veganvigilanteblog.com
4.8/5 (4)Category Main CourseCuisine AmericanTotal Time 1 hr 35 mins
VEGAN LENTIL LOAF RECIPE - FORKS OVER KNIVES
From forksoverknives.com
5/5 (1)Estimated Reading Time 3 mins
OAT & LENTIL “MEAT LOAF” - THE GAME CHANGERS
From gamechangersmovie.com
Estimated Reading Time 40 secs
VEGAN LENTIL "MEAT" LOAF | HEALTHFUL PURSUIT
From healthfulpursuit.com
Estimated Reading Time 8 mins
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