Lentil Loaf (adapted from food.com)
Ingredients:
2 cups water
1 tsp salt
2 bay leaves
1 cup lentils
1 onion diced
1 cup quick cooking oats
1 cup grated cheddar cheese (swiss, monterey jack or american or vegan cheese can be used)
1 egg beaten (egg replacer can be used)
4 ½ oz spaghetti sauce or tomato sauce
1 tsp garlic powder
1 tsp dried basil
1 Tbsp dried parsley
1 tsp seasoning salt
½ tsp black pepper
Directions:
Ingredients:
2 cups water
1 tsp salt
2 bay leaves
1 cup lentils
1 onion diced
1 cup quick cooking oats
1 cup grated cheddar cheese (swiss, monterey jack or american or vegan cheese can be used)
1 egg beaten (egg replacer can be used)
4 ½ oz spaghetti sauce or tomato sauce
1 tsp garlic powder
1 tsp dried basil
1 Tbsp dried parsley
1 tsp seasoning salt
½ tsp black pepper
Directions:
- Add salt and bay leaves to the water and boil in sauce pan. Add lentils and simmer covered 25-30 minutes, until the lentils are soft and most of the 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 or well greased. Parchment paper can be used.
- Smooth top with back of spoon.
- Bake 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 and turn out loaf onto serving platter.
Butternut Squash “Meatloaf” (adapted from jerryjamesstone.com)
Cranberry Glaze
Directions:
Preheat oven to 350 F. Place cranberries on a small baking sheet & roast for about 15 minutes.
Warm oil in a fry pan over medium-low heat; add onion and garlic. Cook until onions are translucent, about 5 minutes. Add carrot, celery and cook for 5 minutes. Add apple and Italian seasoning, and cook for about 3 minutes.
In a large mixing bowl, combine squash, cooked veggies, black beans, quinoa, walnuts, egg, breadcrumbs and salt. Mix with hands until well combined. Transfer mixture to a parchment lined 9X5 inch loaf pan, smoothing out with a spatula to remove air bubbles.
Prepare the cranberry glaze: Puree the roasted cranberries, ketchup, brown sugar, Sriracha sauce and garlic until smooth. Spoon cranberry glaze over top of loaf until fully covered.
Bake the loaf for 45 minutes. Remove from oven and let cool for 5 minutes before removing from pan.
Makes 8-10 servings.
- ½ cup cooked black beans
- 2Tbsp olive oil
- ½ cup diced onion
- 4 garlic cloves, minced
- 1 carrot, shredded
- 1 celery rib, diced small
- ½ green apple, diced small
- 2 tsp Italian seasoning
- 2 cups cooked and pureed butternut squash
- ½ cup cooked quinoa
- 2 Tbsp flax meal
- 1 Tbsp chopped walnuts (optional)
- 2 beaten eggs (or 2 Tbsp oat flour for vegan option
- ½ cup panko breadcrumbs
- 2 tsp sea salt
Cranberry Glaze
- ½ cup fresh cranberries
- ¼ cup ketchup
- 2 Tbsp brown sugar
- 1 tsp Sriracha sauce
- 1 clove garlic, minced
Directions:
Preheat oven to 350 F. Place cranberries on a small baking sheet & roast for about 15 minutes.
Warm oil in a fry pan over medium-low heat; add onion and garlic. Cook until onions are translucent, about 5 minutes. Add carrot, celery and cook for 5 minutes. Add apple and Italian seasoning, and cook for about 3 minutes.
In a large mixing bowl, combine squash, cooked veggies, black beans, quinoa, walnuts, egg, breadcrumbs and salt. Mix with hands until well combined. Transfer mixture to a parchment lined 9X5 inch loaf pan, smoothing out with a spatula to remove air bubbles.
Prepare the cranberry glaze: Puree the roasted cranberries, ketchup, brown sugar, Sriracha sauce and garlic until smooth. Spoon cranberry glaze over top of loaf until fully covered.
Bake the loaf for 45 minutes. Remove from oven and let cool for 5 minutes before removing from pan.
Makes 8-10 servings.
Glazed Lentil Walnut Apple Loaf (Recipe from ohsheglows.com) Yield: 1 large loaf or various mini loaves
Ingredients:
Balsamic Apple Glaze:
Preparation:
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Tips:
Ingredients:
- 1 cup uncooked green lentils
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water
- 3 garlic cloves, minced
- 1.5 cups diced sweet onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple (use a firm variety)
- 1/3 cup raisins
- 1/2 cup oat flour
- 3/4 cup breadcrumbs
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
- red pepper flakes, to taste
Balsamic Apple Glaze:
- 1/4 cup ketchup
- 1 tbsp pure maple syrup
- 2 tbsp apple butter (or unsweetened applesauce in a pinch)
- 2 tbsp balsamic vinegar
Preparation:
1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
3. Whisk ground flax with water in a small bowl and set aside.
4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Tips:
- To keep the loaf from falling apart, it really helps to over-cook the lentils a bit, so the consistency of the lentils is doughy, almost like mashed potatoes.
- The loaves freeze well too. Just make sure to fully cool the baked loaves before wrapping and freezing.
- If you are looking for a nut-free version, you might want to try using toasted sunflower seeds. I probably wouldn’t use a full cup of seeds, but maybe 1/2-3/4 cup. For a gluten-free loaf, use GF oat flour and breadcrumbs and of course be sure to check all other ingredients.
- As for serving suggestions, this loaf is great paired with applesauce, sautéed greens, and mashed/roasted potatoes.
Lentil Roast (from Apple a Day)
Ingredients:
2 cups cooked lentil
1 can (14 1/2 oz) canned milk (could substitute coconut milk)
½ cup cooking oil
1 ½ cup fine dry bread crumbs
1 egg beaten (can use egg replacer)
1 cup chopped nuts
1 tsp salt
1 tsp sage
½ cup grated onion
1 cup grated carrots
1 cup grated celery
Directions:
Combine all ingredients and mix thoroughly. Add more bread crumbs if a drier loaf is desired. Spoon into a greased 1 ½ quart casserole and bake at 350 degree oven for 1 hour. Serve with gravy if desired.
Serves: 8-10
Ingredients:
2 cups cooked lentil
1 can (14 1/2 oz) canned milk (could substitute coconut milk)
½ cup cooking oil
1 ½ cup fine dry bread crumbs
1 egg beaten (can use egg replacer)
1 cup chopped nuts
1 tsp salt
1 tsp sage
½ cup grated onion
1 cup grated carrots
1 cup grated celery
Directions:
Combine all ingredients and mix thoroughly. Add more bread crumbs if a drier loaf is desired. Spoon into a greased 1 ½ quart casserole and bake at 350 degree oven for 1 hour. Serve with gravy if desired.
Serves: 8-10
Falafel Mushroom Loaf (adapted from epicurious.com)
Ingredients For Meatloaf
Ingredients for the Tahini Sauce:
For serving:
Directions:
Meatloaf: Preheat oven to 350 F. Lightly coat a 9X5 loaf pan with cooking spray.
Pulse mushrooms, onion, garlic, and spices in a food processor, scraping down sides as needed, until coarsely chopped. 30-45 seconds. Transfer to a large bowl.
Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
Tahini Sauce: While meatloaf cools, puree garlic, tahini, lemon juice, salt and ½ cup water in food processor until very smooth.
Serve the meatloaf:
Slice meatloaf into 2” pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint and parsley.
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
Ingredients For Meatloaf
- Nonstick vegetable cooking spray
- 2 ½ lbs white mushrooms mixed with baby portobello mushrooms
- 1 medium onion coarsely chopped
- 2 garlic cloves, peeled and smashed
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 2 Tbsp olive oil, divided
- 1 15oz can chickpeas, rinsed, drained
- 1 large egg
- ¾ cup chickpea flour
- ¾ cup coarsely chopped cilantro
- ½ cup coarsely chopped parsley
- 2 tsp kosher salt
Ingredients for the Tahini Sauce:
- 1 clove garlic, peeled
- ½ cup tahini
- 5 Tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp kosher salt
For serving:
- 1 pomegranate, seeds reserved
- 2 Tbsp coarsely chopped mint
- 2 Tbsp coarsely chopped parsley
Directions:
Meatloaf: Preheat oven to 350 F. Lightly coat a 9X5 loaf pan with cooking spray.
Pulse mushrooms, onion, garlic, and spices in a food processor, scraping down sides as needed, until coarsely chopped. 30-45 seconds. Transfer to a large bowl.
Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
Tahini Sauce: While meatloaf cools, puree garlic, tahini, lemon juice, salt and ½ cup water in food processor until very smooth.
Serve the meatloaf:
Slice meatloaf into 2” pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint and parsley.
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
Eggplant Meatballs I (adapted from allrecipes.com)
Ingredients:
Preheat oven to 450 degrees F.
1. Line a baking sheet with aluminum foil and grease with olive oil. Place eggplant halves, cut sides down, onto the baking sheet. Pierce skin of eggplant several times with a fork. Roast in heated oven 30-40 minutes or until soft. Side aside and cool.
2. Scoop flesh from eggplant halves onto a cutting board, chop into small pieces and put into a large mixing bowl.
3. Mix the crumbles, carrot, onion, cheese, egg, garlic, spices, salt, pepper and breadcrumbs/flour and gently mix together.
4. Make into size of meatballs desired. Reduce oven to 350 degrees and bake meatballs for about 10 minutes, turn and bake another 10 minutes. Or the meatballs can be fried in olive oil in a fry pan.
5. Serve with Marinara sauce and spaghetti
Serves: 6 Calories: 220
Ingredients:
- 1 large eggplant, halved lengthwise
- 2 Tbsp. olive oil
- 1 package Morningstar Farm Crumbles
- 1 carrot, shredded
- 1 small onion, diced
- ½ cup grated Parmesan cheese (optional)
- 1 large egg
- 3 cloves garlic, minced (or more to taste)
- 1 tsp dried basil (can use fresh if desired)
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp ground pepper (or more to taste)
- ¾ cup bread crumbs (or almond flour
- 2 cups marinara sauce
Preheat oven to 450 degrees F.
1. Line a baking sheet with aluminum foil and grease with olive oil. Place eggplant halves, cut sides down, onto the baking sheet. Pierce skin of eggplant several times with a fork. Roast in heated oven 30-40 minutes or until soft. Side aside and cool.
2. Scoop flesh from eggplant halves onto a cutting board, chop into small pieces and put into a large mixing bowl.
3. Mix the crumbles, carrot, onion, cheese, egg, garlic, spices, salt, pepper and breadcrumbs/flour and gently mix together.
4. Make into size of meatballs desired. Reduce oven to 350 degrees and bake meatballs for about 10 minutes, turn and bake another 10 minutes. Or the meatballs can be fried in olive oil in a fry pan.
5. Serve with Marinara sauce and spaghetti
Serves: 6 Calories: 220
Eggplant Meatballs II (adapted from allrecipes.com)
Ingredients:
3. Add egg, cheese and bread crumbs to mixture. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve with favorite sauce and pasta. The patties could be fried in olive oil in a fry pan if desired.
Serves 6 Calories: 150
Ingredients:
- 3 Tbsp olive oil, or more as needed
- 1 onion, minced
- 6 cloves garlic, minced, or more to taste
- 1 eggplant peeled and cubed
- ½ cup fresh basil, chopped (or 1 tsp dried)
- ½ cup fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried oregano
- Salt and pepper to tasted
- 12 cup grated Parmesan cheese
- ½ -¾ cup Italian bread crumbs
- 1 egg (if desired)
- Preheat oven to 350 degrees F - grease a baking sheet.
3. Add egg, cheese and bread crumbs to mixture. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve with favorite sauce and pasta. The patties could be fried in olive oil in a fry pan if desired.
Serves 6 Calories: 150