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Lentil Rice Loaf
Posted By archives On October 31, 2010 @ 11:06 pm In Beans and Legumes,Meat Substitutes | 13 Comments
Submitted by Carolin
Well, this is not very “meaty” tasting, but it is reminiscent of meatloaf and it is very tasty. Serve it with mashed potatoes and it is a pure “comfort food” meal. I originally got it off the McDougall recipes board and VegSource. The poster there could not remember where she got it from originally, and I have also made a few changes myself.
Cook 1 and 1/2 cups lentils in 2 and 1/2 cups water. Mash very well and then add:
2 chopped, cooked onions
2 cups cooked brown rice
1 tsp. garlic powder
1 tsp. salt
1/2 cup ketchup or BBQ sauce
1 tsp. sage
1/2 tsp. marjoram
1 large jar of your favourite vegan pasta sauce or tomato sauce (don’t add in with other ingredients…this is for on top)
Remember how you used to mix that meatloaf with your hands? Get in here and do the same with the lentil-rice mix. Adjust the liquid from the lentils so you have a nice mixture that holds together. If it is too wet to hold together, add in some uncooked oatmeal or bread or cracker crumbs. Then dump into an oiled loaf pan or form into a loaf shape in a large baking dish. I like to leave lots of room for the sauce and usually use extra sauce. Bake at 350 F. for 45 minutes. Remove from oven, top with pasta or tomato sauce, put back in oven to bake another 15 minutes. Let stand in the pan for 10 minutes after removing from the oven. Remove from pan carefully.
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