Vegan Lentil Loaf

Posted: April 1, 2011 in food, recipe, vegan, vegetarian
Tags: , , , , ,
Ah, the joys of meatloaf. A classic meal, a classic sandwich. Here is something that is just as good, without all the cruelty and suffering.
The original version called for cheese and egg, but eff that noise. Also, I replaced parsley with red pepper flakes, mostly because I like it spicy, and also I don’t have any dried parsley. I also added a jalapeno pepper. Put barbeque sauce on the top. Very enjoyable comfort food. No cholesterol. Extremely low fat. Very delicious.
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup lentils
  • 1 small onion, diced
  • 1 cup quick-cooking oat
  • 3/4 cup grated vegan cheese
  • 1 egg equivalent vegan egg replacer
  • 4 1/2 ounces spaghetti sauce (or 4.5 ounces tomato sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon dried red pepper flakes
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper
  • 1 jalapeno with seeds, diced
  • 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 vegan 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.
  • Veganized from:
    1. Izzy says:

      How did you end up liking this?

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