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Meaty Lentil Loaf

Serves: 6-8

Meaty Lentil Loaf

Ingredients

  • 2 – stalks celery, chopped
  • 1/2 – onion, chopped
  • 2 – cloves garlic, minced or pressed
  • 10 ounces – firm tofu, drained
  • 1/4 cup – walnuts, finely ground
  • 1 1/2 cups – cooked brown lentils
  • 1 1/4 cups – quick-cooking oats
  • 3 tablespoons – low-sodium soy sauce
  • 2 tablespoons – low-sodium ketchup (additional for topping)
  • 1 tablespoon – Dijon mustard
  • 2 teaspoons – dried parsley
  • 1/2 teaspoon each – thyme, sage, and rosemary
  • Low-sodium ketchup, to taste

Preparation

  • Preheat oven to 350 F.
  • Spray loaf pan (or use non-stick silicone bake-ware).
  • Saut√© celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
  • Remove from heat and cool.
  • Mash tofu in large bowl.
  • Stir in cooked mixture and remaining ingredients, and combine well.
  • Spoon mixture into loaf pan.
  • Top with a layer of ketchup.
  • Bake for 55 to 60 minutes, or until a toothpick comes out clean.
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