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Deanne’S Herbed Lentil Loaf

Deanne's Herbed Lentil Loaf recipe image
This Deanne's Herbed Lentil Loaf is a comforting, protein-rich vegetarian main that rivals traditional meatloaf in texture and satisfaction. The base of cooked lentils and crumbled firm tofu creates a dense, sliceable consistency, while rolled oats bind everything together. Fresh parsley and basil add a vibrant, aromatic freshness that cuts through the earthiness of the lentils and the salty depth of the soy sauce. It&# 226;ÂÂs an ideal dish for healthy weeknight dinners, meal prep, or serving alongside roasted vegetables. Simple to assemble and full of wholesome ingredients, this loaf brings a rustic, home-style warmth to the table without any meat.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 213.2
Dietary: Vegan, Vegetarian
Description
This Deanne's Herbed Lentil Loaf is a comforting, protein-rich vegetarian main that rivals traditional meatloaf in texture and satisfaction. The base of cooked lentils and crumbled firm tofu creates a dense, sliceable consistency, while rolled oats bind everything together. Fresh parsley and basil add a vibrant, aromatic freshness that cuts through the earthiness of the lentils and the salty depth of the soy sauce. It&# 226;ÂÂs an ideal dish for healthy weeknight dinners, meal prep, or serving alongside roasted vegetables. Simple to assemble and full of wholesome ingredients, this loaf brings a rustic, home-style warmth to the table without any meat.
Ingredients
  • 4 1/2 cup Water
  • 2 cup Lentils, cleaned/rinsed
  • 1/2 pound Firm tofu, crumbled
  • 1/4 cup Rolled oats
  • 1/4 cup Soy sauce
  • 1/4 teaspoon Freshly ground black pepper
  • 1 cup Fresh parsley, minced
  • 1/2 cup Fresh basil, finely chopped
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC) and line a 9x5 inch loaf pan with parchment paper or lightly grease it.
  2. 2
    In a medium saucepan, combine the rinsed lentils and 4 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water.
  3. 3
    While the lentils cook, drain the firm tofu and crumble it into small pieces using your hands or a fork.
  4. 4
    In a large mixing bowl, combine the cooked lentils, crumbled tofu, rolled oats, soy sauce, black pepper, minced parsley, and chopped basil.
  5. 5
    Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
  6. 6
    Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly to compact it.
  7. 7
    Bake for 40-45 minutes, or until the top is golden brown and the loaf feels firm to the touch.
  8. 8
    Let the loaf cool in the pan for 10 minutes before removing it to a wire rack. This helps it set so it slices cleanly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 213.2kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 849.5mg36%
Total Carbohydrate 35.6g12%
Dietary Fiber 11.7g47%
Sugars 2.4g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil loaf, vegetarian main, vegan dinner, tofu recipe, herbed loaf, plant based, healthy meal, parsley basil, soy sauce, rolled oats, mediterranean style, protein rich, deannes recipe, easy vegetarian, comfort food
Read it online: https://www.chefs-mate.com/recipe/deannes-herbed-lentil-loaf/