Vegan Lentil Rice And Tofu Loaf 1950s Meatl Loaf Brought To 2010s Food

VEGAN LENTIL, RICE AND TOFU LOAF (1950S MEATL LOAF BROUGHT TO 2010S)

Steps:

• Makes 8 servings of 1 slice each. If you're really hungry you may want 2 servings, but I find 1 slice hearty enough most of the time.
• Preheat oven to 350.
• Rinse the lentils. Cook with 1.5 to 2 cups of water til boiling. Reduce heat to a simmer and simmer for about 30 minutes or until the lentils are soft (but don't need to be total mush).
• While the lentils are cooking, dice the veggies. Saute in a spritz of oil. If it starts to stick just add a TBSP of water periodically. This way you can cook in less oil.
• Drain the tofu during this time as well by wrapping in a clean dishtowel and placing on a plate. Weigh down with a large book or big cans of tomatoes or whatever heavy thing you have on hand that can balance on the wrapped tofu.
• When the lentils are done, remove the tofu and squeeze out any remaining water. Add it to a large mixing bowl and add the cooked lentils as well (may need to drain the lentils first). Mash them all together. Don't worry if you can't get every single lentil mashed.
• Add all of the rest of your ingredients to the bowl (except the ketchup for the topping) and mix thoroughly. Mash it all up, mix it up, whatever.
• Lightly oil a loaf pan and add the contents of the mixing bowl. Use your hands to mash it all down. Ideally it will all fill the loaf pan just the top, but loaf pans vary. Basically fill it to the top if you can.
• Add the ketchup and spread in a very thin layer across the top.
• Bake for 60 minutes at 350.

TOFU & LENTIL VEGETARIAN MEATLOAF

Steps:

• Combine tomato paste, water, wine, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil and and reduce the heat to low. Simmer uncovered for about 15 minutes, then set aside.
• Wash and sort through the lentils, removing any sticks, pebbles, etc. and bring 3 cups of water to a boil. Lower the heat and cook the lentils, loosely covered, for about 20 minutes or until soft but not disintegrating. Drain any excess water.
• While the lentils are cooking, make the tofu "ground beef" by draining it very well and drying it off with paper towels, then (here comes the fun part), smash it into a bunch of pieces, so it has a ground beef or scrambled egg like consistency.
• Mix the tofu pieces in a bowl with the pepper (I just shake some on, roughly 1/2 tsp), olive oil, and soy sauce. Brown in a frying pan/skillet for a couple minutes until it somewhat resembles ground beef and let cool for a few minutes.
• Combine the cooked lentils, crumbled and cooked tofu, breadcrumbs, zucchini, egg whites, and about 1/2 cup of the tomato sauce in a large bowl and mix well.
• Shape the mixture into a loaf and place into an ungreased 9 x 5 loaf pan. Bake at 350F for 45 minutes.
• Pour the remaining tomato sauce mix over the top of the loaf, and bake for another 15 minutes.
• Place onto a serving plate and let cool for about 10 minutes before cutting into 8 slices and serving.

BARBEQUE SAUCE LENTIL LOAF - VEGAN AND GLUTEN-FREE

Steps:

• Preheat the oven to 375°F.
• In a small bowl, combine ground flax seeds with boiling water. Stir and set aside. After a few minutes, the flax seeds with form a sticky goopy mixture, like beaten eggs.
• Heat the olive oil in a large saucepan over a medium heat, add the mushrooms and cook 3 to 5 minutes until the mushrooms are tender, add in the thyme and bok choy and cook until the bok choy is tender, about 5 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
• Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in a food processor until smooth (some whole bits may remain, that's ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax "egg", almond flour, chopped walnuts, and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
• Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
• Bake uncovered for 35 to 40 minutes at 375°F Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.