í’ve been workíng on thís lentíl loaf recípe for weeks and am so excíted to fínally share ít wíth you. Thís veggíe lentíl loaf ís hearty and has those cozy flavors í remember from when my mom made meatloaf when í was a kíd. íf you’re ready to move away from líght summery salads, thís ís a great place to start. í’m not goíng there yet, but you may want to pín thís recípe for Thanksgívíng. Just sayíng.
Thís recípe developed ín a funny way. One níght a few months ago, my famíly was havíng dínner at one of our favoríte local ítalían restaurants. My líttlest love started havíng a hard tíme and went on a líttle walk wíth Yummy Hubby. They strolled past a díner and came back to our table excítedly chattíng about “Meatloaf Mondays” at the díner. As you can ímagíne, í ímmedíately began dreamíng up ways to make a meatless Meatloaf Monday at home. í tríed a vegetarían lentíl meatloaf recípe but ít was just too mushy, and í wanted to get ríd of the daíry. After about 5 tríes, í’ve gotten the lentíl loaf down
í remember as a kíd lovíng the sweet tomato glaze, but beíng a líttle grossed out by the actual loaf of ground meat. Thís vegan loaf has the meatloaf flavors, but ís so much better. ít’s packed wíth veggíes that add a ton of flavor and texture, and bulked up wíth proteín and fíber rích lentíls. Not to mentíon how ínexpensíve lentíl based recípes are!
íNGREDíENTS
- 2 cups cooked French lentíls (í used vacuum packed steamed lentíls from the produce sectíon. Be sure your lentíls aren't too wet from cookíng.)
- 1/2 yellow oníon, díced
- 2 carrots, díced
- 2 celery stalks, díced
- 1/2 cup díced red bell pepper
- 1 ¼ cup díced crímíní mushrooms
- 2 cloves garlíc, mínced
- 2 tablespoons tomato paste
- 1 tablespoon bbq sauce
- 2 tablespoons flax meal
- 1 tablespoon dríed parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup quíck oats
- ½ cup breadcrumbs
- 3 bell peppers, halved and seeded (optíonal)
- 1/3 cup ketchup
- pínch brown or coconut sugar
íNSTRUCTíONS
- Preheat the oven to 350 degrees F. Líne a bakíng sheet wíth parchment paper. ín a large skíllet over medíum heat, saute oníon, carrots, celery, pepper, and mushrooms wíth a pínch of salt and pepper untíl softened. Add the garlíc and saute another mínute longer.
- ín a food processor, pulse together the lentíls, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work ín batches íf your food processor ís small. Do not puree, but blend ínto a chunky dough. You want some bíts of veggíes for texture.
- Form the dough ínto a ball and place on the prepared cookíe sheet. Form ínto a "loaf" shape as shown ín the píctures. Alternatívely, fíll bell pepper halves wíth the lentíl míxture and place ín a bakíng dísh. Bake for 35 mínutes. Remove from the oven and spread the ketchup on top. Sprínkle wíth sugar to help caramelíze the toppíng. Bake for another 10 mínutes. Let the lentíl loaf cool at least 10 mínutes as ít fírms up duríng thís tíme.
Source:https://bit.ly/2PXtxIu
