Veggie Loaf
"This is from a book called The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). All of her recipes are super healthy and this is the tastiest vegan loaf I've tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling."
photo by EnjoyingLife
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 cup uncooked instant oats
- 1 cup finely chopped mushroom
- 1 medium yellow onion, finely chopped
- 1 medium carrot, grated
- 1⁄2 red bell pepper, chopped
- 1⁄2 cup finely chopped walnuts
- 1⁄4 cup tomato paste
- 1⁄4 cup olive, any variety, pitted and chopped fine
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
- 2 tablespoons mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
directions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the rice (or other leftover whole grain), lentils, oats, mushrooms, onion, carrot, pepper, walnuts, tomato paste, olives, parsley, soy sauce, mustard, thyme, marjoram, and sage. Mix well.
- Lightly oil an 8" x 4" loaf pan.
- Fill the loaf pan with the mixture and pack well to press out any air pockets.
- Bake for 40 minutes, covered. Uncover and bake for another 20 minutes, until lightly browned. (Be sure to check it after 10 minutes uncovered as I found it was already done). Allow to stand at room temperature for 15 minutes before slicing. Use a serrated knife to carefully slice.
- Update 3/7/09: I have discovered that this holds together better if you mash half the lentils. It also helps to add some flax meal and extra liquid (I used V8).
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Reviews
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5 stars. . .from a meat eater, none the less. This is great stuff! Since Prose said that it tends to fall apart when cutting, I just made them into individual serving loaves (and crossed my fingers) and it worked awesome. I cut recipe in half and made the following changes to the recipe: I added 2 T of Andreas Steak Sauce for flavor, used black lentils and used the full 1/4 cup tomato paste. I LOVED the flavor of the walnuts. I served them atop garlic mashed potatoes for a great meal! My husband even went back for seconds. . .I love it! Made for Veg*n Tag. -
It turned out pretty good. I use some quinoa instead of brown rice since I had that already cooked. I baked it in muffin tin as suggested. I think I am going to try it with some coconut milk instead of the tomato paste. I don't really like tomato paste bu I tried to stick as close to the recipe as possible. Now its tweaking time! I will let you know how it turned out
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Grrr....My review didn't post for some reason. I want to make sure I remember my changes because I know I'll be making this again. This was a delicious recipe as is I'm sure, but my changes were to use, both red and green bell pepper, more tomato paste and olives, almonds instead of walnuts, cilantro instead of parsley, 1 T. of soy sauce, baked in a muffin tins, uncovered for 40 mins. Loved the crispy edges! Served with mashed potatoes, gravy and salad. Loved it tonight, and looking forward to leftovers. It was flavorful without being over the top. Thanks for the keeper recipe. -
This was just "good" in my opinion. Made mainly as written, but took the below suggestions of using 1-6oz can tomato paste and mashing half the lentils. Mine wasn't crumbly at all. However the texture came out pretty mushy. Also I found that the red bell pepper was the dominant flavor, and otherwise it was rather bland. I liked that this was a veggie loaf that was actually made with veggies unlike many others, but this wasn't the "it" recipe for me. Good jumping off point.------Ok had to come back to say that this is REALLY really really good cold as leftovers. Just ate half the loaf. If I could just solve the mushy issue! I'll probably keep playing with this. -
We have started putting more and more vegetarian meals in our diet but my husband is not convinced we should ever go entirely meatless. With that said, he loved this recipe. As others suggested, I made individual loaves in a muffin pan. I also added a minced seedless jalapeno. The result was not spicy but had a great taste. Thanks!
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Tweaks
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Grrr....My review didn't post for some reason. I want to make sure I remember my changes because I know I'll be making this again. This was a delicious recipe as is I'm sure, but my changes were to use, both red and green bell pepper, more tomato paste and olives, almonds instead of walnuts, cilantro instead of parsley, 1 T. of soy sauce, baked in a muffin tins, uncovered for 40 mins. Loved the crispy edges! Served with mashed potatoes, gravy and salad. Loved it tonight, and looking forward to leftovers. It was flavorful without being over the top. Thanks for the keeper recipe.
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100% delicious!! And some of the best veggie "meat" I've ever eaten--this loaf is tasty alone, or in a sandwich! Based on some of the other reviews, I semi-mashed the lentils, used a 6 ounce can of tomato paste, replaced the dried marjoram with dried oregano, and added two cloves of (minced) garlic. Plus I used Kalamata olives, reduced-sodium soy sauce, and added 1/2 teaspoon of salt. It did take some time to get everything together (I did all of the chopping/grating/mincing by hand)--but it also made a lot, and held up really well in the fridge. I've been looking for more meatless dinner options, and this is an excellent one; we'll definitely have it again! Thanks so much, Prose, for a great recipe!! (Tagged, made, and reviewed for Healthy Choices ABC Game.)
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
