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Red Lentil Loaf

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Submitted by 1066design

YIELD

6 servings

PREP

30 min

COOK

450 min

READY

70 min

Ingredients

1 237
3 7.1E+2
CUPS ML WATER
1 237
CUP ML ROLLED OATS
1 ½ 7.5
TEASPOONS ML LIQUID EGG SUBSTITUTE
2 3E+1
TABLESPOONS ML WATER
1 237
CUP ML BROWN RICE
cooked
1 237
CUP ML CARROTS
grated
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
low-sodium
2 2
2 2
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML SAGE
dried *
Red pepper sauce
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
½ 118
CUP ML SOY MILK
light
2 3E+1
TABLESPOONS ML CASHEW BUTTER
or tahini *
1 15
TABLESPOON ML ARROWROOT FLOUR
plus:, 1 ts arrowroot
1 1
PINCH PINCH SEA SALT *
2 3E+1
TABLESPOONS ML DIJON MUSTARD
1 1
PINCH PINCH CAYENNE PEPPER *
1 15
TABLESPOON ML BASIL
-or-, 1/2 ts dried basil

Directions

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5 to 9 minutes in pressure cooker).

Preheat oven to 350℉ (180℃).

Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.

Whisk egg replacer with 2 tablespoon water until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining ingredients.

Press mixture into loaf pan and bake for 40 minutes.

Remove from oven and let stand for 5 to 10 minutes before slicing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 367 9% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 429mg 18%
Total Carbohydrate 22g 22%
Dietary Fiber 15g 61%
Sugars g
Protein 34g
Vitamin A 78% Vitamin C 50%
Calcium 10% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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