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Complete Protein Vegan “Meatloaf”

Posted Jun 20 2010 12:00am

I had been attempting a complete protein Vegan “Meatloaf” and now I have some added inspiration from this Vegan Lentil Walnut Loaf recipe by Jenna at “Eat, Live, Run.”

First things first, any attempt at a vegan “loaf” is hard because you don’t have the eggs in it to give it that loafy quality.  I had been refusing to add bread crumbs because I hated the idea of using wheat in everything, but I bit that bullet and just used them. Also, I wanted to use walnuts like Jenna did but I didn’t have any so I substituted them with pecans.

Ingredients:

  • 1 cup cooked lentils (mashed)
  • 1 small onion (finely chopped)
  • 1/2 cup pecans
  • 1 red pepper (finely chopped)
  • 1/2 cup whole wheat bread crumbs
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp worchestershire sauce (vegetarian variety)
  • 2 tbsp of rice protein powder
  • 1 tsp of lemon juice
  • 1/2 tsp of baking powder

Instructions:

Step one – Soak the pecans for about 30 minutes. Then drain them and grind them up to little pieces in the food processor.

Step two – Combine the olive oil, onion, red pepper, pecans, oregano and cumin in a skillet and sautee.

Step three – Mash the lentils in a mixing bowl and add salt.

Step four – Combine the contents of the skillet with the mashed lentils in the mixing bowl and add the worchestershire sauce.

Step five – Add in the rice protein and the bread crumbs.

Step six – Mix in the lemon juice. Then mix in the baking powder.

Step seven – Bake at 350 degrees for 40 minutes.

Tada!

I was still a little disappointed in its consistency and it doesn’t look all that appetizing in this picture…. However, it tasted sooooo delicious. Also, after it cooled off a bit it stayed together much better and I was really pleased with it’s meatloafy-ness. It was also a big hit with the meat-eating fellas of the house!

This recipe is very flexible. You can substitute the lentils with garbanzos. You can add in carrots or celery. You can change around the spices to flavor it however you like. I personally LOVE the flavor that sauteing the onion, red pepper, cumin, and oregano in olive oil achieves. But you can play around with this. The neat thing is that by adding in the rice protein to the mix, get a complete protein from that and the beans. For us vegans and vegetarians that is so important!


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