Monday, April 15

Lentil Loaf

This recipe is one of the most time intensive I've blogged about given the amount of ingredients and steps required. However, especially if you're a vegan or vegetarian, it's worth it!

I made two lentil loafs last week - one for Dave and me and one for a girlfriend who just recently had a baby and her family. The "gifted" loaf looked beautiful on a serving platter and traveled well so it was a great choice. But after eating our own loaf (both for dinner that night and for lunch the next day) we wished we hadn't given the other one away!

Lentil Loaf:
1 cup old fashioned oats
1/2 block extra firm tofu (Trader Joe's is my favorite)
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 tbsp tomato topping mixture (to the right)
3 tbsp corn meal
3/4 cup cooked and drained lentils
1 tbsp balsamic vinegar
1 tbsp soy sauce
2 tbsp olive oil
1/4 tsp thyme
1/4 tsp cumin
1 tsp chili powder
1 tsp dried parsley
1/2 tsp salt
1 tsp sugar
1/2 tsp garlic salt
1/4 tsp onion salt
1/4 tsp dried mustard

Tomato Topping:
1 6 oz can tomato paste
1 tbsp sugar
1/2 tbsp apple cider vinegar
1 tbsp onion flakes
1 tsp garlic salt

Directions: Mix the tomato topping mixture together first because you will need a tbsp to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
Add 1 tbsp of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently
In a food processor chop oats for 5 quick pulses
Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or crumble with your fingers. In the same mixing bowl combine cooked onions and peppers, 1 tbsp tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tbsp olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix well until combined.
Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top of foil form loaf mixture into laof that is 2 1/2 inches tall and 4 inches wide and 6 inches long. Coat top and sies with tomato mixture.
Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let col for 10 minutes before cutting into it.

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