Friday, February 4, 2011

Lentil Loaf

I made another vegan dish called Lentil Loaf. This dish was based on a recipe on However, I made quite a few changes to the recipe to accommodate my vegan fasting. Here's the original recipe.

Rated: rating
Prep Time: 45 Minutes Ready In: 1 Hour 35 Minutes
Submitted By: KDCG Cook Time: 50 Minutes Servings: 6
"A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into the pot, and transferred to a loaf pan to bake."
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into
small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 packet dry vegetable soup mix
1/3 cup dried bread crumbs
1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
ALL RIGHTS RESERVED © 2011 Printed from 2/4/2011     
Here are the changes I made to the recipe:
  • substituted cooked brown rice for the white bread slices
  • eliminated the eggs
  • substituted whole wheat flour for the dry bread crumbs
  • used tomato sauce because I didn't have tomato paste
  • substituted sauteed, fresh, minced garlic for the garlic powder
  • added sauteed, chopped onions
  • increased dry seasonings instead of using the dry vegetable soup mix
Would all of these changes make it a totally different recipe? The verdict: yummy! 
My loaf turned out a bit dry so I poured some vegetarian gravy on topped of the cooked loaf and allowed it to soak in before serving it. I also served the gravy on top of the slice on my dish. Next time I'll reduce the amount of salt or add more water because the vegetarian gravy, which was salted, made the dish too salty.

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