Totally Kid Friendly Vegan Lentil Loaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 190.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 793.0 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 7.5 g
- Protein: 9.3 g
View full nutritional breakdown of Totally Kid Friendly Vegan Lentil Loaf calories by ingredient
Introduction
I was tired of trying to find a vegan lentil loaf recipe I really liked that would appeal to my three-under-three. So I made one. You can use onion instead of shallot and up the spices and such, but I keep it on the underseasoned side for the kids. I was tired of trying to find a vegan lentil loaf recipe I really liked that would appeal to my three-under-three. So I made one. You can use onion instead of shallot and up the spices and such, but I keep it on the underseasoned side for the kids.Number of Servings: 6
Ingredients
-
2 cups green lentils, cooked
1/2 cup diced shallot
4 slices whole wheat bread, diced
3 tbsp ketchup
5 cherry tomatoes (or half a large tomato)
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup (approx) water
Tips
For kids, I cut the loaf into small cubes and give them a little ketchup on the side for finger-food dipping. We serve it with baked sweet potato and steamed broccoli.
Directions
Preheat oven to 400 degrees F.
1. Prepare lentils as you normally would. (I simmer a cup of dried lentils in 2 cups of boiling water for about 40 minutes.)
2. Put shallots, bread, ketchup, and seasonings in the blender and blend until they are a paste.
3. Slowly add in the lentils, half a cup at a time, blending each time until smooth.
4. Scoop a third of the recipe into each mini loaf pan. You can spray the loaf pans beforehand, but I find it still sticks. I line mine with parchment paper.
5. Cook in a 400-degree oven for 40 minute. (optional) add a ketchup glaze on top in the last ten minutes. Adds calories, though!
6. LET COOL BEFORE REMOVING FROM PAN (seriously, it'll fall apart if you don't.
Serving Size: makes three mini loafs, which in our house is 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TOTHERMOM.
1. Prepare lentils as you normally would. (I simmer a cup of dried lentils in 2 cups of boiling water for about 40 minutes.)
2. Put shallots, bread, ketchup, and seasonings in the blender and blend until they are a paste.
3. Slowly add in the lentils, half a cup at a time, blending each time until smooth.
4. Scoop a third of the recipe into each mini loaf pan. You can spray the loaf pans beforehand, but I find it still sticks. I line mine with parchment paper.
5. Cook in a 400-degree oven for 40 minute. (optional) add a ketchup glaze on top in the last ten minutes. Adds calories, though!
6. LET COOL BEFORE REMOVING FROM PAN (seriously, it'll fall apart if you don't.
Serving Size: makes three mini loafs, which in our house is 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TOTHERMOM.