Imported from the web

Vegan Lentil Loaf

Name: Vegan Lentil Loaf
Prep time: 25 min
Cook time: 50 min
Total time: 80 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 cup dry lentils, cooked (Cook brown or black lentils until tender; alternatively use prepared or canned lentils. Quantity is measured after cooking.); 0.5 cup mushrooms (Finely chopped); 3 stalks celery (Finely chopped); 0.5 white onion (Finely chopped); 2 cloves garlic (Minced); 1 cup firm tofu (Crumble into small chunks; drain excess water. The source does not specify a weight for the cup measure.); 1 cup old-fashioned rolled oats; 3 tbsp ketchup (Use store-bought or homemade ketchup; add more if the mixture is too crumbly. Reserve additional ketchup for serving if desired.); 3 tbsp soy sauce; 3 tbsp fresh parsley (Chopped; the method describes adding a handful.); 1 tsp dried thyme (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.); 1 tsp dried basil (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.); 1 tsp dried fennel (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.); water (A splash for sautéing the vegetables; add up to 1 tbsp more to the loaf mixture only if it is too crumbly.); salt (A pinch for the sautéed vegetables.); black pepper (A pinch for the sautéed vegetables.)

Imported by Murray West on SeeMeCook

A savory plant-based loaf made with lentils, oats, tofu, mushrooms, fresh vegetables, herbs, soy sauce, and ketchup. It develops a browned crust when baked and is especially suited to holiday meals, mashed potatoes, and leftover sandwiches.

5 servings80 minAmerican

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Ingredients

1.5 cup dry lentils, cooked (Cook brown or black lentils until tender; alternatively use prepared or canned lentils. Quantity is measured after cooking.)
0.5 cup mushrooms (Finely chopped)
3 stalks celery (Finely chopped)
0.5 white onion (Finely chopped)
2 cloves garlic (Minced)
1 cup firm tofu (Crumble into small chunks; drain excess water. The source does not specify a weight for the cup measure.)
1 cup old-fashioned rolled oats
3 tbsp ketchup (Use store-bought or homemade ketchup; add more if the mixture is too crumbly. Reserve additional ketchup for serving if desired.)
3 tbsp soy sauce
3 tbsp fresh parsley (Chopped; the method describes adding a handful.)
1 tsp dried thyme (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.)
1 tsp dried basil (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.)
1 tsp dried fennel (Combine with the other dried herbs and gently grind, preferably in a mortar and pestle.)
water (A splash for sautéing the vegetables; add up to 1 tbsp more to the loaf mixture only if it is too crumbly.)
salt (A pinch for the sautéed vegetables.)
black pepper (A pinch for the sautéed vegetables.)

Steps

1
Cook enough dry brown or black lentils to yield about 1 1/2 cups cooked lentils. Prepared or canned lentils may be used instead to reduce preparation time.
2
Preheat the oven to 350°F (175°C).
3
Mince the garlic and finely chop the mushrooms, celery, and white onion.
4
Add the garlic, mushrooms, celery, and onion to a sauté pan with a splash of water, a pinch of salt, and a pinch of black pepper. Cook over medium heat for several minutes, until the vegetables soften.
5
In a large mixing bowl, crumble the tofu between your hands into small pieces resembling cottage cheese.
6
Add the cooked lentils, sautéed vegetables, chopped parsley, and rolled oats to the bowl with the tofu. Stir to distribute the ingredients.
7
Combine the dried thyme, basil, and fennel, preferably in a mortar and pestle, and gently grind them together.
8
Stir the ground herbs into the lentil mixture.
9
Add the soy sauce and ketchup. Stir until everything is very well combined and the mixture holds together fairly well. If it is too crumbly, add a little more ketchup or up to 1 tablespoon of water; do not let the loaf become too dry.
10
Transfer the mixture to nonstick loaf pans or a similar baking vessel. The source photographs and discussion refer to using two mini loaf pans, but do not specify their dimensions.
11
Bake at 350°F (175°C) for about 50 minutes, until the top develops a browned crust and the interior is fully cooked.
12
Allow the loaf to cool for several minutes before carefully slicing and removing it from the pan.
13
Serve ideally with ketchup, mashed potatoes, and steamed vegetables.

Notes

The source does not specify the loaf-pan dimensions or an exact internal temperature. The loaf may be prepared ahead and refrigerated overnight before baking, according to a reader comment and the author's response. It keeps for several days in the refrigerator and can be used in meatless-loaf sandwiches. Allowing it to cool, or chilling it overnight, helps it hold together when sliced.