Lentil Walnut No Meat Loaf Recipes

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LENTIL-MUSHROOM WALNUT LOAF



Lentil-Mushroom Walnut Loaf image

Make and share this Lentil-Mushroom Walnut Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups cooked lentils (see note)
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 lb mushroom, chopped
1/2 cup chopped walnuts
1/2 cup quick-cooking oats
2 large eggs, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups shredded mozzarella cheese

Steps:

  • Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
  • Preheat oven to 350°.
  • In a big bowl, combine all the ingredients except the cheese; mix well.
  • Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
  • Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
  • Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
  • Let stand in dish for 5-10 minutes before serving.
  • Cut into squares and serve from the baking dish.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

LENTIL WALNUT "NO MEAT" LOAF



Lentil Walnut

This tasty no-meat loaf makes the perfect vegetarian/vegan main course. Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!

Provided by thesinglebite

Categories     Lentil

Time 55m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 15

1 cup dry green lentils
3 cups vegetable broth
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
2 large celery ribs, diced
1 teaspoon salt
1 cup frozen hash brown potatoes, thawed
2 garlic cloves, minced
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 egg (or for vegan ( 1 Tbsp ground flax seed mixed with 3 Tbsp water)
2 tablespoons whole wheat flour
2 tablespoons nutritional yeast
1 cup chopped walnuts (preferably toasted)
1/2 teaspoon salt

Steps:

  • Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
  • Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
  • Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
  • With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
  • Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
  • Bake for 25-30minutes or until top and edges look lightly browned.

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