Lentil Magic Loaf

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lentil Magic Loaf calories by ingredient
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Introduction

This is a loaf I made on the magic loaf studio from the Vegan Lunch Box blog: http://www.veganlunchbox.com/loaf_recipe.c
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This is a loaf I made on the magic loaf studio from the Vegan Lunch Box blog: http://www.veganlunchbox.com/loaf_recipe.c
gi


Number of Servings: 8

Ingredients

    1/2 cup cashews
    2 TB vegetable oil
    One onion, diced
    One large garlic clove, minced
    One large carrot, peeled and grated
    Two celery ribs, diced
    One cup mushrooms, cleaned and chopped
    One jalapeno chile, seeded and minced
    2 cups cooked lentils
    1 cup uncooked quick oatmeal or oat bran
    1/4 to 1/2 cup vegetable broth, as needed
    1 heaping TB flaxseed meal
    1 tsp. dried basil
    1/4 cup minced fresh parsley
    1/4 tsp. dried oregano
    2 TB nutritional yeast flakes
    2 TB ketchup
    Freshly ground black pepper, to taste
    1 tsp. salt

Directions

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.

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