Since the days are becoming cooler, I thought that I would share my absolute favorite formula for meatloaf. And guess what you men? It’s vegan and gluten free of charge! That’s right; lentils replace meat with this lip-smacking very great meatloaf drenched in a few complete amazing sauce. You won’t believe how healthful that is either. The nutrition is rockin!
My mom introduced me to the meatloaf this past year. At first I was like WTF… do my Mom actually just cook up lentils and vegetables and then slab everything inside a pan? She must be off the rocker. But then of course I tasted it, and it was GLORIOUS. So good I felt the need to eat half the skillet that night. Today every time I see Mom, I’m virtually begging for her to create me this lentil loaf for dinner. MAKE Me personally THE LENTIL LOAF, MA! She thinks I’m nuts right now. Probably true.
I asked her where she got the theory to get a vegetarian meatloaf and she pointed me to THE EASY Veganista , a blog that I now absolutely adore. Examine her out, she has tons of wonderful recipes that are plant-based and super clean!
Mother adapted the formula and added some more spices and herbs, but really this vegetarian lentil loaf is fantastic to create your own special way. Combine up your topping, get one of these hawaiian sauce, sweet and sour or even a spicy BBQ sauce. I believe my sauce is certainly quite great, but producing your own makes it fun, as well!
As mentioned above, one of my favorite reasons I really like this meal is because not only is it satisfying, but it’s also filled with some quite amazing nourishment stats. Not only do lentils contain tons of dietary fiber, but they are an excellent source of protein, too. After all 16g of dietary fiber and 14g of proteins for one portion? That’s some quite great stuff.
I am hoping you guys appreciate Mom’s lentil meatloaf. She’s super excited for you to try it, therefore let me understand what you imagine. xo!
Mom’s Ultimate Vegetarian Lentil Loaf
Prep period:
40 mins
Cook period:
45 mins
Total period:
Ingredients
1 crimson bell pepper, finely diced
1 carrot, finely diced
1/2 cup gluten free of charge oats
1/2 cup gluten free of charge oat flour (you may make your very own!)
1 tablespoon new chopped basil (about 2-3 leaves)
1/2 teaspoon cumin
freshly ground salt and pepper, to taste
For the sauce:
dash of gluten free soy sauce
dash of hot sauce, optional
Instructions
Wash the lentils in a large mesh strainer. Add 2 cups of drinking water to a big pot having a dash of salt and bring to a boil, add lentils, provide to a boil again, then reduce warmth to low and simmer for 35-40 moments or until lentils absorb a lot of the drinking water. Remove from high temperature and set aside.
Preheat oven to 350 levels F. Grease a 9 inches loaf pan with nonstick cooking food spray or collection with parchment paper.
Mix flaxseed food and 1/3 cup water to a little bowl and place in the refrigerator while you make all of those other loaf. The flaxseed meal can help bind the loaf collectively.
Place large pan over moderate temperature and add 1 teaspoon of essential olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrots and jalapeno; saute for 5-7 a few minutes or until onions are translucent and carrots begin to soften a bit. Transfer to a large bowl and stir in spices and basil; set aside.
Using a blender or food processor, blend only 1/2 of lentils. Transfer to the bowl with the sauteed vegetables, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add sodium and pepper, after that flavor and add more spices or salt and pepper if desired.
Combine mixture to prepared loaf pan, pressing and smoothing aside to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then distributing over the top of the loaf. Bake loaf for 45 moments. Remove from high temperature and awesome for 5-10 minutes. Serves 5.
That is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will remain good for up to 3 months. You can also bake and then freeze it within the loaf pan, just ensuring that it is tightly covered.
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