Spicy Vegetarian “Meat” Loaf (hubby’s favorite)
Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you’ll find this recipe to be fun, flavorful and versatile. Plus, it’s loaded with fiber, protein, B-vitamins, and omega-3 fats. 2 Earthfoods per serving: ♥♥
Servings Prep Time
10slices 10minutes
Cook Time
45minutes (to boil lentils and bake loaf)
Servings Prep Time
10slices 10minutes
Cook Time
45minutes (to boil lentils and bake loaf)
Ingredients
  • 2cups red lentils, cooked (about 1 cup dry)I like Bob’s Red Mill brand
  • 1cup gluten-free oats, dry
  • 1/4cup nutritional yeastBragg or Red Star brand
  • 1/4cup tomato puree
  • 1large organic, free-range egg, whisked
  • 1/4cup ground flax seed
  • 1tbsp. smoked paprika
  • 1tbsp. onion powder
  • 1tbsp. garlic powder
  • 1/2tbsp. cayenne pepper
  • 1 tsp. cumin
  • 1/4tsp. Sea salt
  • 8 oz. vegetable stock or water
Instructions
  1. Preheat oven to 400℉. Place all ingredients except vegetable stock into a bowl and mix until well-combined.
  2. Add the vegetable stock and stir thoroughly. Spoon the mixture into a loaf pan and place in the oven for 30-35 minutes, or until firm and slightly browned.
  3. Cool slightly, flip pan over onto a cutting board to release the loaf. Cut into slices and serve.
Recipe Notes

Nutrition Facts per serving: Calories: 150; Total Fat: 3 grams; Saturated Fat: 0.3 grams; Sodium: 90 mg; Potassium: 420 mg; Total Carbohydrate: 23 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 14 grams; Sugar: 1 gram (0 grams added sugar); Protein: 10 grams