Vegan "meat loaf"- a variation on Coach Nicole's version

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegan "meat loaf"- a variation on Coach Nicole's version calories by ingredient
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Introduction

This is basically Coach Nicole's Veggie "meat loaf" but instead of cooking the onions in 1/4 cup of oil I just sauteed them in a spray of canola oil which doesn't have the fat or calories of the oil. Oh, and I left out the cherry tomatoes because I didn't have any on hand. The benefit is that you get 6 servings (larger serving size) for about the same about as her 10. To me that is a benefit because I like a bit more on my plate. This is basically Coach Nicole's Veggie "meat loaf" but instead of cooking the onions in 1/4 cup of oil I just sauteed them in a spray of canola oil which doesn't have the fat or calories of the oil. Oh, and I left out the cherry tomatoes because I didn't have any on hand. The benefit is that you get 6 servings (larger serving size) for about the same about as her 10. To me that is a benefit because I like a bit more on my plate.
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

Directions

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.

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