Classic Meat (Less) Lentil Loaf
No vegetarian’s recipe box is complete without a good lentil loaf. It’s the perfect savory meal with lentils, oats, herbs, and fresh veggies. The greatest part about this recipe? It’s packed full of plant-based proteins. These 5 servings have a total of 115 grams of protein, or 23 grams per 340 calorie serving. Beef, by comparison, has 15 grams of protein per 340 calories. This lentil loaf has lots of fresh veggies, tons of protein, a delicious combo of herbs and spices, and just the right texture. For a lentil-and-potatoes kind of guy like myself, this meal is as good as it gets.Preparation Time: Approx. 2 Hours
- 1/2 cup mushrooms
- 3 stalks celery
- 1/2 white onion
- 2 cloves garlic
- 1 cup firm tofu
- 1 1/2 cups cooked lentils
- 1 cup old fashioned rolled oats
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 3 tbsp chopped parsley
- 1 tsp each: dried thyme, basil, fennel
Cook enough dry lentils (brown or black) to yield about 1 1/2 cups. You can alternatively use prepared or canned lentils to cut down on prep time.
Preheat the oven to 350°F.
Mince the garlic and finely chop the mushrooms, celery, and onion. Add these to a sauté pan with a splash of water and a pinch of salt and pepper. Allow them to soften over medium heat for several minutes.