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eggie Loaf.

This hearty vegan veggie loaf or “meatloaf” is made from a base of lentils and rice, baked up to perfection and topped with a flavorful BBQ glaze. Serve this veggie loaf with sides such as mashed potatoes, carrots, greens or eat it just by itself. It is not like your classic meatloaf. I think it is even better 🙂

Veggie Loaf #7

Veggie Loaf

Veggie Loaf

This hearty vegan veggie loaf or "meatloaf" is made from a base of lentils and rice, baked up to perfection and topped with a flavorful BBQ glaze. The ingredients and amounts are enough to make 2 loaves and you will be able to cut 6 nice slices out off each loaf.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 50 minutes
Course Dinner
Cuisine WFPB
Servings 12 servings
Calories 353 kcal

Ingredients
 
 

  • 2 cups lentils
  • 2 cups basmati rice
  • 2 cups sweet onion one large size onion, chopped
  • 1 jalapeño pepper minced, seeds removed
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp marjoram dried
  • ½ tsp black pepper freshly ground
  • 4 cups mushrooms portobello or other mushrooms, finely chopped
  • 5 cups spinach roughly chopped
  • 1 cup green onions chopped
  • 1 can canned whole tomatoes Chopped, I use Flora San Marzano Tomato of Agro Sarnese-noncerini D.O.P. - only use the tomatoes, use the sauce for the BBQ sauce
  • ½ cup cilantro finely chopped
  • ½ cup parsley finely chopped
  • 1 tbsp sage fresh sage, minced
  • 2 tsp sambal or any other hot sauce
  • ½ cup dried mushrooms ground, use a coffee grinder or spice grinder

BBQ Sauce

  • ¾ cup tomato paste Low sodium, I like to use Woodstock Organic Tomato Paste
  • ¼ cup maple syrup
  • 1.5 cup marsala wine
  • 2 tsp worcestershire (vegan) use the vegan Worcestershire sauce to make this a vegan dish!
  • 1 tsp liquid smoke
  • 2.5 tbsp apple cider vinegar
  • ¼ cup tamari Reduced sodium SAN-J Gluten free Tamari
  • 1.5 cup tomato sauce use the sauce from "San Marzano tomato" can
  • ½ tsp chipotle powder
  • 1 cup vegetable stock Low sodium vegetable stock or make your own

Instructions
 

  • Prepare your mise en place, including the BBQ sauce ingredients and preheat the oven to 400°F (200°C). Personally I like to make the BBQ sauce first so I don't have to worry about it anymore but this is up to you.
  • Start the cooking process by bringing the lentils and rice to a boil in two different pots (lentils are shown in the first picture). After getting the lentils to a boil, set the heat to low, cover, and simmer until the lentils are tender and most of the water is absorbed. Mash the lentils before adding them to the sauted onions, mushroom and spinach (2nd picture).
    Veggie Loaf #6
  • Dry sauté the onions* using some vegetable broth if needed. Add the jalapeño pepper and garlic and sauté for an additional 30 seconds. At this point you can add all the remaining ingredients except the lentils and rice. Simmer for about 10 minutes.
    * Note: To dry sauté (or sautéing without oil!) use high heat and frequent movement to caramelize the food. An important thing to keep in mind is that foods will not brown, color or caramelize if you use liquid or have too much moisture. Once you achieve the desired coloration then add your liquid.
    Veggie Loaf #5
  • Add the rice and lentils to your mushroom mixture and mix everything.
    Veggie Loaf #4
  • In a pot, mix the liquid ingredients for the BBQ sauce, reserving the cup of the vegetable stock and whisk well to ensure all is mixed thoroughly. Add the vegetable stock and thoroughly combine. Bring the sauce to a boil and let it simmer so the sauce will reduce and thicken into a nice glaze (about half the volume from what you started with). You can make this before you start cooking the lentils and rice!.
    Veggie Loaf #3
  • Fill your backing dish with the lentil/rice & mushroom mixture. Leave some space so you can add a layer of the BBQ sauce. Place the dish in the oven for 45 minutes at 400°F (200°C).
    Veggie Loaf #2
  • Let it cool down for about 15 to 30 minutes. Place your serving plate on top of the baking dish and flip around. Add some of the BBQ sauce on top of the loaf and decorate with some parsley or cilantro. Enjoy!

Nutrition

Calories: 353kcalCarbohydrates: 65gProtein: 15gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 714mgPotassium: 997mgFiber: 13gSugar: 14gVitamin A: 2032IUVitamin C: 21mgCalcium: 94mgIron: 5mg
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