Wednesday, September 9, 2015

Vegan MoFo Day 9--Retro Recipe: Meatloaf

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Today's Vegan MoFo prompt is a "Retro Recipe."

What could be more retro than "meat"loaf?

I've always wanted to try making a veggie version, so I thought I'd give it a shot! I have to say--this is beyond delicious. It's hearty, healthy, true stick-to-your-ribs (but in a good way) comfort food. The key here is to really overcook those lentils a bit (as I learned from Oh She Glows); they help to bind everything together!

Veggie "Meatloaf" (aka Lentil Loaf)
What You'll Need:
2/3 cup dried lentils
2 cups vegetable broth
1/2 cup finely chopped celery (approximately 2 smallish stalks)
1/2 cup finely chopped carrot (approximately 2 small carrots)
1 finely chopped small yellow onion
3 cloves garlic, minced
2 tbsp olive oil
1/2 cup flour
1 cup bread crumbs
1 15oz can tomato sauce (you will use 8oz of this for the glaze)
1 tbsp flaxseed meal
2 tbsp warm water
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1 tsp sage
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp paprika
1 tsp Bragg’s Liquid Aminos (or soy sauce)

glaze:
1 cup tomato sauce
1/4 tsp pepper
2 tbsp apple cider vinegar
1 tbsp agave nectar (or maple syrup)
(or ketchup or barbecue sauce, but you already have the tomato sauce, so why not?)

What You'll Need to Do:
First, get those lentils cooking!

Bring lentils to a boil in vegetable broth, then lower heat to medium-high and allow to simmer until very soft (mushy to the touch), about 35 minutes. As lentils are cooking, you may need to add a small amount of water to continue to keep them covered.

Preheat your oven to 350 degrees. Line a baking pan (8x5" works well, or two smaller pans) with parchment paper. Set aside.

Heat olive oil in a large frying pan over medium-high heat. Cook the onions in the pan for 1 minute in the olive oil, then add garlic. Sauté for 30 more seconds, then add the remaining vegetables. After 5 minutes of sautéing, cover, lower the heat, and continue to cook until softened (another 3-5 minutes or so).

Once the lentils are done, whisk the warm water and flaxseed meal together in a glass measuring cup (or other small container), then set aside.

Mix together the remaining ingredients, except for the tomato sauce and the glaze ingredients. After you have stirred everything together, add 1/2 cup tomato sauce to flaxseed/water mixture, whisk again and then mix this solution in with the rest of the loaf. Whisk together the glaze ingredients. Pour and press the lentil mixture into the pan, and top with a brushing of the sauce (reserve the rest of the sauce for serving).

The loaf should cook for about 45 minutes or so, until beginning to brown at the top. Let it cool slightly before removing from the pan. Once cool enough, slice yourself a piece, top with sauce and enjoy!

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4 comments:

  1. Yum, nothing like a good lentil loaf!

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