REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
VEGETARIAN MEATLOAF
For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
Provided by RAINSINGER
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
- Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g
REALLY GOOD VEGETARIAN MEATLOAF (MODIFIED)
This is a modified version of another recipe on this site, http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921. The original recipe didn't work too well for us: the onions were raw, and it lacked texture and interest.
Provided by Chris Wilson UK
Categories Lentil
Time 1h30m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 15
Steps:
- Add salt to water and boil in a saucepan. Add lentils and simmer uncovered 10-15 minutes, until lentils are soft and most of water has evaporated. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
- Meanwhile, fry the onions, garlic and celery until soft (10-15 minutes). Add grated carrot and fry for another 10 minutes. Add to the mixing bowl, followed by the oats, tomato sauce, cheese, basil, parsley and seasoning (salt and pepper) and mix well. Mix in the egg last, to avoid cooking it too much in the warm mixture.
- Spoon into loaf pan or baking dish (9") 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.
Nutrition Facts : Calories 290.4, Fat 11.1, SaturatedFat 5.9, Cholesterol 72.5, Sodium 967.4, Carbohydrate 32.8, Fiber 8.3, Sugar 5.7, Protein 16.3
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