This will be my first Thanksgiving fully vegetarian, so I have been searching for something that I could make and bring with me as the main course. You know, so that my Mom wouldn't get stressed about the lack of turkey on my plate. I came across this recipe for lentil loaf on Oh She Glows, but decided that, despite the lovely fall flavors, it wasn't quite what I was looking for. After a bit more thought, I decided that it would be great to vegetarianize my Mom's meatloaf, using the exact same recipe and spices, just substituting lentils for ground beef. Lentils are my favorite legume, so I had high hopes for this substitution. While I wasn't quite sure how many lentils would be equivalent to "1.5lb ground beef" I played a bit and here's what I got. The flavor and texture is very similar to my old favorite. I hope you enjoy it as much as I do!
Homestyle Lentil Loaf
3 1/2c cooked green lentils
1 + 1/2T Vegemite (or 2 cubes vegetable bullion, if you don't happen to have it)
2 leeks, chopped
2 stalks of celery chopped
1/2c finely ground oat flour
1c quick cook rolled oats
1/2t baking soda
1/3c BBQ sauce or ketchup
1T Worcester or soy sauce
1T spicy mustard
2 cloves or 1T powdered garlic
1/2T ground black pepper
1. Starting from dry lentils, cook a 1lb package of lentils in a broth made up of 1T Vegemite (or bullion) in a large pot of water. This can be omitted, but it'll infuse your lentils with more "meaty" flavor.
2. Preheat oven to 350F.
3. Food process 1/2c rolled oats to make your oat flour. Add to a large mixing bowl with the cornstarch and baking soda. Mix.
4. Coarsely food process 3c lentils with the leeks, celery, garlic, black pepper, and remaining 1/2T Vegemite (or 1 cube bullion)
5. Add to mixing bowl with processed oats.
6. Add remaining 1/2c lentils, and 1c oats to mixing bowl, followed by remaining ingredients. I usually use my hands to mix this like working clay, as it is quite thick.
7. Press mixture into a greased loaf pan. Bake for 1 hour at 350F.
8. Top with an extra squiggle of BBQ sauce or ketchup and bake for an additional 5 minutes.
9. Let cool, slice, and enjoy!
|Moving around the plate to cornbread stuffing with (vegetarian) sausage tomorrow!|