Vegloaf

vegloaf4

This is a great recipe to make a lot of and freeze so you can throw it in the oven when you don’t have a plan for dinner. It’s extremely healthy (loaded with veggies, protein, fiber and almost no fat) and makes the house smell so good while it’s baking!


Ingredients

1 cup dry lentils
3 cups vegetable broth
1 zucchini
1 carrot
Mushrooms (about half of a 8 oz container)
Baby spinach (about half of a 5 oz container)
1/2 small yellow onion
2 tsp minced garlic
3/4 cup finely chopped walnuts
3 egg substitute (3 Tbsp ground flax meal and 9 Tbsp water)
1 tsp dried thyme
1 tsp sea salt
1/2 tsp pepper
1 cup bread crumbs
1/4 cup oats
1 jar vegan bbq sauce (I use Organicville Original BBQ Sauce)

Directions
Preheat oven to 350 degrees.

Bring broth and lentils to a boil and simmer for 25 min. You could also buy lentils in a can and skips this step. When finished cooking, drain and set aside in a bowl. Lightly mash lentils.

Clean all the veggies and chop the carrot and zucchini into large chunks. Put the carrot and zucchini in the food processor and pulse until finely chopped. Transfer to a bowl. Put mushrooms (I remove the stems) and spinach in the food processor and pulse until finely chopped. Add that mixture to the carrot and zucchini mixture. The reason I don’t put all the veggies in the food processor at once is because the mushrooms and spinach are more delicate and take fewer pulses than the harder veggies like carrots and zucchini.

Lightly sautĂ© the veggie mixture. You don’t want the veggies to be all the way cooked because they will finish cooking when the vegloaf is baked. Add the garlic, nuts, and spices to the veggie mix and take off the heat.

Combine flax meal and water in small saucepan on medium heat until just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute.

Combine veggie mixture with lentils, egg subsitute, breadcrumbs, and oats.

Spray your loaf pans with non-stick spray or line with parchment paper. You can use any size loaf pan.

Scoop mixture into loaf pan so it’s about 3/4 full and top with bbq sauce. When I am going to freeze them, I leave off the bbq and cover the pan with foil.

Baking time will vary depending on the size of your loaf pan. I used a medium sized pan and baked them for 40 min.

Now off you go to whip it up vegan!

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