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Wednesday, June 7, 2017

Lentil & TVP Loaf a.k.a. Meatless Loaf - Oil Free

Most people I know like meatloaf. At least in America they do and I've been wanting to make this for a long, long, looooong time and I finally got around to it. I was pleasantly surprised at how much it tasted like how I used to make it. This recipe is oil free and since it's vegan, it's good for you. And did you know if you have a serving of lentils once a week, it will help lower your cholesterol. 

Let's get to it. Here is what you will need. 
The Flax Egg
3 tbsp flax meal
9 tbsp plain unsweetened milk 

Stir to combine in a bowl and let sit for at least 15 minutes.

The Lentils
1 cup lentils
3 cups water
1 bay leaf

Put those in a pot. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. All or most of the water should be absorbed and the lentils should be soft. 

The TVP
1/2 cup TVP
1/2 cup boiled veg broth
2 tsp dried parsley
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp turmeric
1 tbsp tamari

Put everything in a bowl and stir to combine.

The Loaf
In a large bowl, combine 2 cups of lentils, the tvp mix, the flax egg, 1/2 cup finely diced gree bell pepper and 1 finely diced onion. Stir to combine. Give it a taste and add salt or other seasoning to your liking. 

Pour the mix in a loaf pan and smooth out the top. Bake in a preheated 350 degree oven for 30 minutes. Remove from the oven and cover with some organic ketchup or tomato sauce. Either works great. Return to the oven and continue baking for 30 more minutes. 

Remove from the oven and let it sit for about 20 minutes before serving. Just so it can cool and set up. Serve with some mashed taters and veggie of choice.



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