TOFU & LENTIL VEGETARIAN MEATLOAF
Altered from a meatloaf recipe I saw in Giant Food's healthy ideas. Fun to make and a little time-consuming, but worth it because just like meat lover's meatloaf, it has a lot of versatility for leftovers. It says on the card that if you use cooking wine for the red wine, to omit the salt. It originally called for whole wheat breadcrumbs and 3/4 lb each of lean ground beef and lean ground turkey. Firm tofu has a good consistency for this, as does Nasoya Soft. Vegans can easily veganize this with using ground flax and water, or a commercial vegan egg replacer, as a binder. I'd recommend serving this with broccoli and roasted baby carrots and pasta with tomato sauce. The magazine recommends sauteed spinach and red potatoes. Feel free to sub your own tomato sauce if you don't want to make the one listed, I didn't make it; but included for those who might like to.
Provided by the80srule
Categories One Dish Meal
Time 1h45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomato paste, water, wine, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil and and reduce the heat to low. Simmer uncovered for about 15 minutes, then set aside.
- Wash and sort through the lentils, removing any sticks, pebbles, etc. and bring 3 cups of water to a boil. Lower the heat and cook the lentils, loosely covered, for about 20 minutes or until soft but not disintegrating. Drain any excess water.
- While the lentils are cooking, make the tofu "ground beef" by draining it very well and drying it off with paper towels, then (here comes the fun part), smash it into a bunch of pieces, so it has a ground beef or scrambled egg like consistency.
- Mix the tofu pieces in a bowl with the pepper (I just shake some on, roughly 1/2 tsp), olive oil, and soy sauce. Brown in a frying pan/skillet for a couple minutes until it somewhat resembles ground beef and let cool for a few minutes.
- Combine the cooked lentils, crumbled and cooked tofu, breadcrumbs, zucchini, egg whites, and about 1/2 cup of the tomato sauce in a large bowl and mix well.
- Shape the mixture into a loaf and place into an ungreased 9 x 5 loaf pan. Bake at 350F for 45 minutes.
- Pour the remaining tomato sauce mix over the top of the loaf, and bake for another 15 minutes.
- Place onto a serving plate and let cool for about 10 minutes before cutting into 8 slices and serving.
Nutrition Facts : Calories 177.3, Fat 5.2, SaturatedFat 1, Sodium 489.7, Carbohydrate 20.9, Fiber 4.2, Sugar 4.6, Protein 11.2
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Loly Torres
[email protected]This meatloaf was amazing! I'll definitely be making it again soon.
Future Mulenga
[email protected]I'm not sure what I did wrong, but my meatloaf turned out really dry. I think I'll try a different recipe next time.
Vera Ottrix-James
[email protected]This meatloaf was a bit too spicy for my taste. I think I'll use less chili powder next time.
Marines Otero
[email protected]I've made this meatloaf several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Olivia Tayler
[email protected]This recipe was easy to follow and the meatloaf turned out great! I would definitely recommend it to others.
Tasfia Khan
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes.
Toka Mahmoud
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Jenny Le Roux
[email protected]The flavor of this meatloaf was a bit bland. I think I'll try adding some more spices next time.
Mazurah Robinson
[email protected]This meatloaf was a bit dry for my taste. I think I'll add some more moisture next time.
BD Rifat
[email protected]I highly recommend this recipe to anyone looking for a delicious and healthy vegetarian meatloaf.
Antor dotto
[email protected]This is my new favorite vegetarian meatloaf recipe! It's so easy to make and always turns out perfect.
Tech and Versatility
[email protected]I made this meatloaf for a potluck and it was a huge success! Everyone raved about it.
farwa murtaza
[email protected]This recipe was a bit time-consuming, but it was worth it in the end. The meatloaf was delicious and my guests loved it.
Dee Zee
[email protected]I'm not usually a fan of vegetarian meatloaf, but this one was actually really good! The texture was spot-on and the flavor was amazing.
David Angeli
[email protected]This vegetarian meatloaf was a hit with my family! It was easy to make and packed with flavor. I especially loved the lentil and tofu combination.