Vegan "meat loaf"- a variation on Coach Nicole's version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Marjoram, dried, 1 tsp * Sage, ground, 1 tsp * Garlic, 3 cloves * Onions, raw, 2 medium (2-1/2" dia) * Tomato Paste, 1 can (6 oz) * Lentils, 1 1/2 cup, dry, rinsed * Brown Rice, medium grain, 3 cups (cooked) * Prego Italian Pasta Sauce Heart Smart Traditional, 3/4 cup * Hunt's Ketchup, 1/2 cup * Canola Oil Spray (market pantry brand), 1 serving
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, and pasta sauce until mixed well.
Press mixture into a well-oiled (again, use cooking spray) loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.
Number of Servings: 6
Recipe submitted by SparkPeople user MELLENLATTA.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, and pasta sauce until mixed well.
Press mixture into a well-oiled (again, use cooking spray) loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.
Number of Servings: 6
Recipe submitted by SparkPeople user MELLENLATTA.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 588.2 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 8.5 g
- Protein: 9.0 g
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