5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 370.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.4 g

Report Inappropriate Recipe

Vegan Lentil, Rice and Tofu Loaf (1950s Meatl Loaf brought to 2010s)

Submitted by: KATJWINTER
Vegan Lentil, Rice and Tofu Loaf (1950s Meatl Loaf brought to 2010s)

Introduction

Reminiscent of traditional Meat Loaf but without all the meat, dairy, eggs, or badness. This version is low on calories and fat, reasonable in sodium and carbs, and high in delicious.

Sometimes i'll have 2 servings and it's still quite reasonable. Either way I like it with peas. Mmm.
Reminiscent of traditional Meat Loaf but without all the meat, dairy, eggs, or badness. This version is low on calories and fat, reasonable in sodium and carbs, and high in delicious.

Sometimes i'll have 2 servings and it's still quite reasonable. Either way I like it with peas. Mmm.

Number of Servings: 8

Ingredients

    1 Cup Dried Lentils
    1 Cup Cooked Brown Rice
    1 Block Firm Tofu
    1 Onion
    1 Red Repper
    1 Green Pepper
    4 Cloves Garlic, minced
    1/4 Cup Yellow Corn Meal
    1 TBSP Balsamic Vingegar
    1 TBSP Braggs or Soy Sauce
    1/4 Cup Tomato Sauce
    2 TBSP Vegan Worcestershire Sauce (such as Annie's Naturals)
    1/2 tsp Salt
    1 tsp Marjoram
    1 tsp Sage
    1/2 tsp Thyme
    1/2 tsp Cumin
    1/2 tsp Chili Powder
    1/2 tsp Mustard Powder
    2 TBSP Ketchup (for the top)

SparkPeople Sponsored Video


Directions

Makes 8 servings of 1 slice each. If you're really hungry you may want 2 servings, but I find 1 slice hearty enough most of the time.

Preheat oven to 350.

Rinse the lentils. Cook with 1.5 to 2 cups of water til boiling. Reduce heat to a simmer and simmer for about 30 minutes or until the lentils are soft (but don't need to be total mush).

While the lentils are cooking, dice the veggies. Saute in a spritz of oil. If it starts to stick just add a TBSP of water periodically. This way you can cook in less oil.

Drain the tofu during this time as well by wrapping in a clean dishtowel and placing on a plate. Weigh down with a large book or big cans of tomatoes or whatever heavy thing you have on hand that can balance on the wrapped tofu.

When the lentils are done, remove the tofu and squeeze out any remaining water. Add it to a large mixing bowl and add the cooked lentils as well (may need to drain the lentils first). Mash them all together. Don't worry if you can't get every single lentil mashed.

Add all of the rest of your ingredients to the bowl (except the ketchup for the topping) and mix thoroughly. Mash it all up, mix it up, whatever.

Lightly oil a loaf pan and add the contents of the mixing bowl. Use your hands to mash it all down. Ideally it will all fill the loaf pan just the top, but loaf pans vary. Basically fill it to the top if you can.

Add the ketchup and spread in a very thin layer across the top.

Bake for 60 minutes at 350.

Number of Servings: 8

Recipe submitted by SparkPeople user KATJWINTER.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Admittedly I didn't have any peppers, but I put grated carrots in. This was fun and super tasty. I'll make it again! - 1/5/12

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    This looks fabulous. I'm 3 years vegan and have never made a lentil loaf! LOL! Is the tofu to help hold it together? thanks! Maddy - 9/10/10

    Was this review helpful?   yes  No