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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H. M. Saiful Islam
[email protected]This meatless meatloaf is one of my favorite recipes. I love the combination of tofu and lentils.
Mr Raham Ali
[email protected]Overall, I'm very happy with how this recipe turned out. It was easy to make, and even people who aren't vegetarian enjoyed it!
keia Richard
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Rachella Hasselnook
[email protected]This is a great meatloaf recipe for anyone looking for a delicious and healthy alternative to traditional meatloaf.
Raihan Sikder
[email protected]Just made this and it was delicious. I loved the texture of the lentils and tofu together.
Alex Morai
[email protected]Very easy to make. This is one of the best vegetarian meatloaf recipes I've tried.
Naveed Ulhaq
[email protected]This loaf was delicious and the leftovers were just as good, maybe even a bit better. You can't even tell it's meatless!
Randy Barton
[email protected]I have tried many different meatloaf recipes, but this one is by far the best.
erik flores
[email protected]Really pleased with this dish. I am always looking for ways to make meatless meals and this fit the bill.
Sara Mahmoud
[email protected]It came out great. Everyone raved about how good it was. I added a bit of extra seasoning to taste.
Pawara Matheesha
[email protected]This dish was a success! The flavors melded so well and the tofu and lentils combined to give it a very nice texture. It held together great.
Djdjshg Hazhsid
[email protected]I love that this recipe uses simple, everyday ingredients. It's so easy to make, and it's always a hit with my family.
Amy Loayes
[email protected]This is the best vegetarian meatloaf I've ever had! It's so flavorful and moist, and the lentils give it a great texture. I'll definitely be making this again.