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No-Fu Love Loaf From Let Them Eat Vegan

Lentil Loaf

 I tried the most delicious recipe for a lentil loaf and I am so excited to share it with you. With the addition of oats and bulgur wheat it has an amazing texture. It’s high in fiber and packed with protein so even the meat eaters in your family will find it satisfying. If you are trying to save on your food budget this is a good choice for a Meatless Monday meal.You have to make this recipe it’s just too good to pass up!If you have never tried a lentil loaf I think this is great one to start off with. Don’t let the long list of ingredients scare you off, just measure them out and toss them in.

No-fu Love Loaf from Let Them Eat Vegan

  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) I used Bob’s Red Mill brand
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats
  • 1/4 cup finely chopped celery*
  • 1/4 cup finely chopped onion*
  • 2 garlic cloves, finely minced*
  • 3 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground chia  seeds (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses – optional
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional) I used it
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce optional – I used it.  OR 2 tsp vegan BBQ sauce (optional)
  • 1 tablespoon Dijon mustard – optional but adds a nice tangy flavor.*

Instructions

1.Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur, boiling water, celery, onion and garlic, cover, and cook on medium-low heat for another 8 to 9 minutes.

2.Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.

3.Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.

4.Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

*these were my additions to the recipe and next time I will up the onion and celery to 1/2 cup each.

Nutrition (per 1/5 of recipe): 277 calories, 44 calories from fat, 5.2g total fat, 0mg cholesterol, 788.8mg sodium, 574mg potassium, 47.4g carbohydrates, 12.5g fiber, 6.4g sugar, 14.1g protein, 8.1 points.

I found this recipe on the Fat Free Vegan Kitchen you can see her post here. The recipe originates from the Let Them Eat Vegan cookbook.

 

 


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