Healthy lentil (or bean) veggie loaf recipe (no milk, no dairy, vegetarian, or vegan)

Veggie lentil loaf
Lentil veggie loaf (no milk, no dairy), vegetarian and vegan veggie loaf

This lentil veggie loaf recipe is combined with my Grandma’s meatloaf recipe ♥ (but with no meat) and I have altered it to add a “”flax seed egg” addition. This recipe will be the moist and delicious, and most wonderful veggie “meatloaf” you will ever taste. Everyone I have made it for absolutely loves it!

Ingredients

  • 2 cups of lentils cooked as your “meat” for your “veggie loaf”.
    • Or chickpeas
    • Do not cook all of the way.
  • 3 slices whole wheat bread (or multi grain, white, or loaf), dried out.
    • Toast at 200º.
    • Grind up by hand or with a little food processor.
    • (or you can use ¾ cup store-bought breadcrumbs).
  • Spices:
    • 1 or 2 cloves garlic (depending on your preference for garlic).
    • 1 teaspoon parsley.
    • 1 teaspoon basil.
    • ½ teaspoon celery seed spice (or you can use real celery, cut up fine).
    • Flaxseed, ground 1 tablespoon.
    • Fresh-ground pepper and salt to taste.
  • ¾ to 1 cup chopped tomatoes.
    • Also, you can also use canned tomatoes in a puree sauce or crushed tomatoes.
  • 1 teaspoon olive oil.
  • ½ – ¾ cup onion.
  • Vegan recipe: 1 tablespoon vegan Parmesan cheese.
  • Vegetarian recipe: 1 tablespoon Parmesan cheese.
  • 1 egg (or make a flax seed egg).
  • Toasted nuts: Toasted cashews, pine nuts, or walnuts may be roasted, until golden brown.
  • Veggies (optional):
    • ½ cup green pepper.
    • 4 or 5 mushrooms.

Note:

  1. Even though the last two ingredients are optional, the veggie lentil loaf will still taste great!
  2. I recommend using peppers and mushrooms for a hearty veggie lentil loaf filled with delicious vegetables.
  3. I have made the veggie lentil loaf (no milk, no dairy) several times using different veggies, such as carrots, onions, red or green peppers, or whatever else I may have.
  4. One reader suggested to run veggies through a small blender and stated that the veggie lentil loaf will have a consistent look (and veggie haters will never know, haha)!
  5. You can even use just a plain can of tomato sauce, and that will be amazing!
  • In my household, most of these items are staples! I always have bread, parsley, basil, celery seed, eggs, fresh ground pepper, and extra-virgin olive oil on hand.

Proteins you can try

  • Lentils
  • Beans
  • Tofu
  • Tempe

Cooking Directions

  1. In a large bowlscramble the egg first (it is hard to scramble an egg when it is in a bowl with other ingredients). Or use the flax seed egg.
  2. In a separate (smaller) bowl, mix your breadcrumbs and with the spices per your taste.
  3. Cut up the onion, green pepper, and mushrooms into little pieces. In my experience, if you use larger pieces, the onion and green pepper will not cook all the way.
  4. Now, wash your hands, roll up your sleeves, and put your lentils in the larger bowl (with the beaten egg).
  5. Add your ingredients—mixed spices and bread, olive oil, veggies, and ½ of the chopped tomato—and squish together with your hands.
  6. Put the mixture in a pan like those used for making banana bread, or a square glass dish (click here for baking glass pans on Amazon). Make sure you spray with a non-stick cooking spray first.
  7. Drizzle the rest of the chopped tomatoes on top. This is the secret that makes your loaf so moist.

Cooking time

350º for 30-45 mins, depending on your stove.

Note: I recommend you do the following”

  1. Mix your dry ingredients together separately.
  2. Combine the dry ingredients with the rest of the loaf last — after you used your spices –so you are not touching your spice containers after touching the “moist stuff” with sticky hands.
  3. It’s a pain to have to go back and wash your spice containers after touching them with sticky hands, therefore, I suggest #2.

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Author: @beAsaveaholic

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