It’s that point of yr where I’m starting to crave hearty, warm meals like chili, sloppy joes, lasagna and undoubtedly a good meatloaf. You as well, huh?
Since the days are becoming cooler, I thought that I would share my absolute favorite formula for meatloaf. And do you know what you men? It’s vegan and gluten free of charge! That is right; lentils replace meats in this lip-smacking very great meatloaf drenched in a few complete awesome sauce. You won’t believe how much protein in pig feet healthy this is either. The nourishment is rockin!
My mother introduced me to this meatloaf last year. At first I was like WTF… do my Mom really just cook up lentils and veggies and slab everything inside a skillet? She must be from the rocker. But then needless to say I tasted it, and it was GLORIOUS. So excellent I felt the need to eat half the pan that night. Today every time I find Mom, I’m virtually begging for her to make me this lentil loaf for supper. MAKE ME THE LENTIL LOAF, MA! She thinks I’m nuts now. Probably true.
I asked her where she got the theory for a vegetarian meatloaf and she pointed me to The Simple Veganista , a blog page that I right now absolutely adore. Verify her out, she has tons of wonderful recipes which are plant-based and very clean!
Mother adapted the formula and added some more spices and herbal remedies, but really this vegetarian lentil loaf is fantastic to make your own special way. Combine up your topping, get one of these hawaiian sauce, sugary and sour or even a spicy BBQ sauce. I believe my sauce can be quite great, but producing your own makes it fun, as well!
As stated above, one of my favorite reasons I love this meal is basically because it’s not only satisfying, but it is also filled with some quite amazing nourishment stats. Not only do lentils include tons of fiber, but they are loaded with protein, too. After all 16g of dietary fiber and 14g of proteins for one serving? That’s some pretty great stuff.
I am hoping you guys enjoy Mom’s lentil meatloaf. She’s super excited for you to try it, so let me understand what you imagine. xo!
Mom’s Ultimate Vegetarian Lentil Loaf
1 reddish bell pepper, finely diced
1 carrot, finely diced
1/2 cup gluten free oats
1/2 cup gluten free of charge oat flour (you can make your personal!)
1 tablespoon clean chopped basil (about 2-3 leaves)
1/2 teaspoon cumin
newly ground salt and pepper, to taste
For the sauce:
dash of gluten free soy sauce
dash of hot sauce, optional
Rinse the lentils in a big mesh strainer. Add 2 cups of drinking water to a big pot with a dash of sodium and provide to a boil, add lentils, bring to a boil again, then reduce temperature to low and simmer for 35-40 minutes or until lentils absorb a lot of the water. Remove from heat and reserve.
Preheat oven to 350 degrees 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 small dish and place within the refrigerator when you make all of those other loaf. The flaxseed meal will help bind the loaf jointly.
Place large pan over moderate heat and add 1 teaspoon of olive oil. Once essential oil is hot, add in garlic, onion, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a little. Transfer to a large bowl and stir in spices and basil; reserve.
Using a blender or food processor, blend only 1/2 of lentils. Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils combined with the oats, oat flour, and flaxseed meal (from your refrigerator!). Add salt and pepper, after that flavor and add even more spices or sodium and pepper if preferred.
Add more mixture to ready loaf pan, pressing and smoothing aside to make sure it bakes evenly. Quickly prepare your glazed by combining all elements in a small bowl then distributing over the top of the loaf. Bake loaf for 45 a few minutes. Remove from high temperature and cool for 5-10 a few minutes. Serves 5.
This is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will remain good for as much as 3 months. You can even bake and then freeze it within the loaf pan, just ensuring that it is tightly covered.