It’s that time of season where I’m starting to crave hearty, warm meals like chili, sloppy joes, lasagna and of course a good meatloaf. You as well, huh?
Since the days have become cooler, I thought that I’d share my absolute favorite recipe for meatloaf. And do you know what you guys? It’s vegan and gluten free! That is right; lentils replace meat within this lip-smacking super great meatloaf drenched in some complete awesome sauce. You won’t believe how healthful this is either. The nourishment is rockin!
My mother introduced me to this meatloaf this past year. At first I was like WTF… do my Mom really just prepare up lentils and vegetables and slab everything within a pan? She should be off the rocker. But needless to say I tasted it, and it was GLORIOUS. So excellent I felt the necessity to consume half the pan that night. Now each time I observe Mom, I’m virtually begging on her behalf to create me this lentil loaf for dinner. MAKE ME THE LENTIL LOAF, MA! She thinks I’m nuts now. Probably true.
We asked her where she got the idea to get a vegetarian meatloaf and she pointed me to The Simple Veganista , a blog page that I right now absolutely adore. Check her out, she has tons of wonderful recipes which are plant-based and very clean!
Mother adapted the recipe and added a few more spices and herbal products, but really this vegetarian lentil loaf is excellent to make your own particular way. Mix up your topping, get one of these hawaiian sauce, lovely and sour or even a spicy BBQ sauce. I think my sauce is normally fairly great, but producing your own makes it fun, too!
As stated above, among my favorite reasons I really like this meal is because not only is it satisfying, but it’s also packed with some quite amazing diet stats. Not merely do lentils include tons of fibers, however they are loaded with protein, too. After all 16g of dietary fiber and 14g of proteins for one providing? That’s some pretty great stuff.
I am hoping you guys appreciate Mom’s lentil meatloaf. She’s very excited for you to try it, therefore let me know what is pig feet made of you imagine. xo!
Mom’s Best Vegetarian Lentil Loaf
1 red bell pepper, finely diced
1 carrot, finely diced
1/2 cup gluten free of charge oats
1/2 cup gluten free of charge oat flour (you may make your very own!)
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 large mesh strainer. Add 2 mugs of water to a big pot having a dash of salt and provide to a boil, add in lentils, bring to a boil once again, then reduce temperature to low and simmer for 35-40 mins or until lentils absorb a lot of the drinking water. Remove from heat and reserve.
Preheat oven to 350 levels F. Grease a 9 inch loaf skillet with nonstick cooking spray or collection with parchment paper.
Mix flaxseed meal and 1/3 glass water to a little bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal can help bind the loaf jointly.
Place large pan over medium high temperature and add 1 teaspoon of essential olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrots and jalapeno; saute for 5-7 mins or until onions are translucent and carrots begin to soften a bit. Transfer to a big bowl and stir in spices and basil; set aside.
Using a blender or food processor, mix only 1/2 of lentils. Transfer to the bowl with the sauteed veggies, and mix in the rest of the lentils along with the oats, oat flour, and flaxseed food (from your refrigerator!). Add salt and pepper, after that taste and add even more spices or sodium and pepper if desired.
Put mixture to prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly. Quickly ready your glazed by combining all ingredients in a small bowl then spreading outrageous of the loaf. Bake loaf for 45 minutes. Remove from heat and cool for 5-10 minutes. Serves 5.
That is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can even bake and then freeze it in the loaf pan, just making certain it is tightly covered.