It’s that point of yr where I’m starting to crave hearty, warm meals like chili, sloppy joes, lasagna and undoubtedly a good meatloaf. You as well, huh?

Since the days have become cooler, I thought that I would share my absolute favorite recipe for meatloaf. And guess what you men? It’s vegan and gluten free! That’s right; lentils replace meats with this lip-smacking super good meatloaf drenched in a few complete awesome sauce. You won’t believe how healthful this is either. The diet is rockin!
My mother introduced me to the meatloaf this past year. At first I used to be like WTF… did my Mom really just cook up lentils and veggies and slab it all inside a skillet? She should be from the rocker. But needless to say I tasted it, and it was GLORIOUS. So good I felt the need to eat half the pan that night. Now every time I observe Mom, I’m practically begging on her behalf to make me this lentil loaf for supper. MAKE Me personally THE LENTIL LOAF, MA! She thinks I’m nuts now. Probably true.
We asked her where she got the theory to get a vegetarian meatloaf and she pointed me to THE EASY Veganista , a blog that I today absolutely adore. Examine her out, she’s tons of great recipes that are plant-based and very clean!
Mom adapted the formula and added some more spices and herbal products, but really this vegetarian lentil loaf is fantastic to create your own particular way. Combine up your topping, get one of these hawaiian sauce, sweet and sour or even a spicy BBQ sauce. I think my sauce is pretty great, but producing your own always makes it fun, too!
As mentioned above, one of my favorite factors I really like this meal is basically because it’s not only satisfying, but it is also filled with some quite amazing diet stats. Not only do lentils contain tons of dietary fiber, however they are an excellent source of protein, too. After all 16g of fibers and 14g of proteins for one providing? That’s some quite great stuff.
I am hoping you guys enjoy Mom’s lentil meatloaf. She’s super excited for you to try it, so let me understand what you think. xo!
Mom’s Best Vegetarian Lentil Loaf
Prep time:
40 mins
Cook time:
45 mins
Total period:
1 reddish colored bell pepper, finely diced
1 carrot, finely diced
1/2 cup gluten free oats
1/2 cup gluten free of charge oat flour (you may make your very own!)
1 tablespoon new chopped basil (about 2-3 leaves)
1/2 teaspoon cumin
newly ground salt and pepper, to taste
For the sauce:
dash of gluten free soy sauce
dash of hot sauce, optional
Rinse the lentils in a big mesh strainer. Add 2 cups of water to a big pot using a dash of sodium and bring to a boil, add lentils, bring to a boil again, then reduce heat to low and simmer for 35-40 mins or until lentils absorb a lot of the water. Remove from temperature and reserve.
Preheat oven to 350 degrees F. Grease a 9 in . loaf pan with nonstick cooking food spray or series with parchment paper.
Mix flaxseed food and 1/3 glass water to a little bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal can help bind the loaf collectively.
Place large pan over medium warmth and add 1 teaspoon of essential olive oil. Once essential oil is hot, add in garlic clove, onion, bell pepper, carrots and jalapeno; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a little. Transfer to a big bowl and mix in spices and basil; reserve.
Utilizing a blender or food processor, mix only 1/2 of lentils. Transfer to the bowl using the sauteed vegetables, and mix in the rest of the lentils combined with the oats, oat flour, and flaxseed food (in the refrigerator!). Add sodium and pepper, then flavor and add even more spices or salt and pepper if preferred.
Add more mixture to prepared loaf pan, pressing and smoothing aside to be sure it bakes evenly. Quickly ready your glazed by merging all elements in a small bowl then spreading outrageous from the loaf. Bake loaf for 45 mins. Remove from warmth and awesome for 5-10 mins. Serves 5.
That is freezer-friendly, simple wrap tight or put in place a freezer safe ziploc bag. Will remain good for as much as 3 months. You can even bake and then freeze it within the loaf pan, just making certain it is firmly covered.

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