Lentil Magic Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup cashews2 TB vegetable oilOne onion, dicedOne large garlic clove, mincedOne large carrot, peeled and gratedTwo celery ribs, dicedOne cup mushrooms, cleaned and choppedOne jalapeno chile, seeded and minced2 cups cooked lentils1 cup uncooked quick oatmeal or oat bran1/4 to 1/2 cup vegetable broth, as needed1 heaping TB flaxseed meal1 tsp. dried basil1/4 cup minced fresh parsley1/4 tsp. dried oregano2 TB nutritional yeast flakes2 TB ketchupFreshly ground black pepper, to taste1 tsp. salt
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
Number of Servings: 8
Recipe submitted by SparkPeople user RESPLENDENT.
Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
Number of Servings: 8
Recipe submitted by SparkPeople user RESPLENDENT.
Nutritional Info Amount Per Serving
- Calories: 219.5
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 384.6 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 7.8 g
- Protein: 9.8 g
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