This veggie lentil portion is healthy and has those comfortable flavors I recollect from when my mother made meatloaf when I was a child. In case you're prepared to move far from light summery servings of mixed greens, this is an extraordinary spot to begin. I'm not going there yet, however you might need to stick this formula for Thanksgiving. Simply saying.
This is the best veggie lover and vegetarian meatloaf! This simple lentil portion is loaded down with veggies and lentils, and is surprisingly better than the work of art! Make certain to utilize green or dark colored lentils, not red.
More often than not I make lentils I cook dried French green lentils sans preparation. Crisply cooked lentils are far predominant in servings of mixed greens and soups, yet in this lentil portion? I utilize the vacuum stuffed steamed lentils from the produce segment of the supermarket. In the wake of testing this formula with both dried lentils and vacuum stuffed steamed lentils, I've chosen that utilizing locally acquired cooked lentils is absolutely worth the easy route.
This vegetarian portion has the meatloaf flavors, however is so much better. It's pressed with veggies that include a huge amount of flavor and surface, and built up with protein and fiber rich lentils. Also how reasonable lentil based formulas are!
You can serve this with Southwest Tofu Scramble
Delicious and easy vegan meatloaf made with lentils, mushrooms, and veggies. This lentil loaf makes a hearty vegan dinner that is tasty enough for Thanksgiving, but easy enough for weeknight dinners.
INGREDIENTS
- 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren't too wet from cooking.)
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced red bell pepper
- 1 ¼ cup diced crimini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon bbq sauce
- 2 tablespoons flax meal
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup quick oats
- ½ cup breadcrumbs
- 3 bell peppers, halved and seeded (optional)
- 1/3 cup ketchup
- pinch brown or coconut sugar
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
- In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
- Form the dough into a ball and place on the prepared cookie sheet. Form into a "loaf" shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.
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